Monday 13 May 2019

Urad dal badi || masala urad dal badi || minapa vadiyalu sun dried lentel crispies

Urad dal badi  in Odia is also known as Minapa vadiyalu in Telugu, skin less black gram crispies in English. Minapa vadiyalu is very popular sun dried crispies prepared in every house holds during summer season in South & North India. Vadiyalu is nothing but sun dried crispies prepared using cereals, lentils, rice, tapioca / saggubiyyam, veggies etc., some popular Andhra crispies are Minapa Vadiyalu, Pesara vadiyalu, saggubiyyam vadiyalu, appadalu, manjiga mirapakayalu, gummadikaya vadiyalu etc.,

Check out urad dal badi youtube  video link :



 In Odisha these badi's are used along with green leafy vegetables. In Andhra and in some other places of South India these vadiyalu are used to prepare pulusu and in curries. Summer is the correct time to prepare these vadiyalu. We can store it in air tight container and use it for full year. Just shallow / deep fry it in oil and use it in curries or you can have it as it is. Today I am posting masala minapa vadiyalu which is spicy and crunchy. We can have it with dal, sambar, rasam or curd rice. 



   I prepared saggubiyyam vadiyalu many times but this minapa vadiyalu is my first attempt. The main thing to remember is we have to grind batter thickly with very very little water just like for medhu wada. While frying these minapa vadiyalu you will get very aromatic flavour which I love alot 😍.we have to keep these vadiyalu on plastic sheet or on cotton cloth by keeping weights on all sides, also need place on terrace/balcony. Though I have  place on terrace, lots of monkeys will come and sit so I am not able to keep these in large quantity.

Let's start recipe. 

              Urad dal badi

Preparation time : 5 hrs
Cooking time : 15 min
To dry - 2 to 3 days
Serves - 20 people
Category : Condiments 
Recipe Cuisine: Andhra, Odisha
Main ingredient: Urad dal
Author : Aruna SarasChandra

Ingredients

Urad dal - 1 glass
Green  chillies - 5
Ginger - 2  inch
Cumin seeds - 2 tsp
Hing - 1/2 tsp
Salt as per taste
Oil - 3 tsp 

Instructions

1) Clean urad dal 2 times in water and soak in for 5 to 6 hrs in enough water. Later drain out water completely and clean it again in water. 



2) Now add cumin seeds, green chilli and ginger to the above  



3) Grind the above to smooth paste by adding very very little amount of water if need and take it into bowl. Now add salt and hing to the urad dal batter and mix everything well. 




3) Now take 1 bowl of water and arrange polythene cover or cotton cloth on terrace/ balcony. I use cotton cloth on steel plate. And 2 large cotton plates. 



4) Now wet your hand in water and take some batter on your second and middle fingers and drop small dumpling with thumd on cover/cloth/plate. 



5) Continue the same for remaining  batter as shown below. Check my 1st, 2nd and 3rd attempt of dumpling vadiyalu  😂. The shape came perfectly on my last attempt 😍. 





6) Sun dry the above urad dal dumplings for 2 to 3 days. Badi's will come out easily without using any pressure on it, if not remove it gently. 


7) Make sure that badi's/ vadiyalu dried well then store it in air tight container. To fry these vadiyalu heat 3 tsp of oil in pan add sun dried badi's. 


8) Fry till it changes color all sides. 



 That's it crunchy and tasty urad dal masala badi is ready. You can have it as snack or use it in curries. 



Tips

** Soaking urad dal for more time will gives very bad odor. 

** You can add chilli--ginger paste and cumin seeds separately after grinding batter. 

** You can also prepare plain urad dal badi, but masala urad dal tastes good.

** Grind batter smoothly and thickly. Donot add more water while grinding batter. 

** we can prepare large or small size badi's . 

** Wet your hands while dropping dumplings. At the same time be careful that are not pouring water in batter. 

** Store minapa vadiyalu in air tight container, so that we can use it for long time. 

** Make sure that badi's are dried properly. 

** Depending on the place you decide on which you have it keep badi's. 

** You can also apply pinch of oil on plate so that badi's will come out easily. Vadiyalu will fall down from plate or come out easily if it dried on full heat. 

Taking this traditional, summer special urad dal masala badi's to the #195th #FoodieMondayBlogHop where the theme for the week is #ThirdLetterMagic where this theme is suggested by Amrita . Do checkout her blog for wonderful recipes. As per theme, we have to prepare dish beginning from the third letter of our name. As my name is Aruna third letter of my name is "u" so I prepared this urad dal masala badi's. 
Also check some chutney recipes by clicking the link below pic. 


           Mango bisi uppinakay


   Nagaland - Pumpkin Oambal


                 Ugadi Pachadi


                Green chutney


           Green tomato chutney




        Guntur Dosakaya Pachadi


                 Brinjal chutney


           Kobbari perugu pachadi




      Coriander Tomato chutney



                        Coconut Chutney


   Raw Mango Moong dal chutney

             Pudina coconut chutney


Hope you like this crunchy and yummy urad dal masala badi / minapa vadiyalu. Give it a try and drop your comments in inbox.

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You can also search recipe in BetterButter
in MyTaste

Thanks for visiting my blog,

Aruna Saraschandra 😄



17 comments:

  1. I love using urad dal vadis in different dishes, but always buy them ready-made. Never tried making them at home, thanks to the ever-changing weather in Bangalore. :( Where are you based? You must be getting plenty of sunlight! :)

    Love the simple, well-explained recipe. The vadis look perfect.

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    Replies
    1. Thanks alot Priya 😍, yes it need good sunlight, here in Jolarpet I have no problem for sunlight Priya but lots of monkey's altime 😂.

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  2. Udad dal masala badi looks so perfect Aruna. Never made badi at home. But your post tempted me to try once. I love moong dal badi so I will try your recipe with moong dal. Thanks for sharing.

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  3. Thanks a bunch Sujata ji. Moong dal badi too taste very yummy, urad dal badi gives very aromatic flavour while frying and more crunchy surely you will love it 😍.

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  4. There is no match to the taste and quality of home-made badis. Love your detailed post on urad dal vadi. Would definitely love to try out this recipe. Thanks for the share.

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    Replies
    1. Yes Poonam homemade food is always good. Thanks a bunch that you liked this recipe🤗 surely try it u will love it.

      Delete
  5. Lovely post Aruna, I've not tried making badi or vadi as Gujaratis call it with only urad dal. For my community making choli and moong dal vadis is an important part of a wedding ceremony. Married women sing wedding songs and make vadis. This is then given to ladies who perform the haldi ceremony.

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    Replies
    1. Thank you so much di😍, Thanks for sharing such a lovely information 🤗.

      Delete
  6. We too make it with Moong Dal and call it mangodi. This one looks yum and delicious.

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    Replies
    1. Thanks alot Renu😍, good to know abt mangodi. We too prepare it, we call it as pessara vadiyalu 😊

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  7. These are just like the urad dal wadis that we make in North India. I have not made it since the time we shifted to US...your post is tempting me to make some soon as summers are here with bright sunny days to dry wadis.

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    Replies
    1. Yes Swati, process will be same, I tasted it in Odisha. Surely try it, Thanks a bunch 😍

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  8. I have a batch of Amritsari Urad wadi that my friend gifted me, this recipe is so easy and tempting to make, Aruna ! will try it next summer .. I dint have access to direct sunlight continiously so will make a small batch !

    ReplyDelete
    Replies
    1. Having such a good friends make life happy😍. Yes we need good sunlight atleast for 1 day Kalyani. I have problem with monkey's here so I prepared in small batch 🤗

      Delete
  9. home-made badis are the best. We odias too make mostly badis using urad dal as compared to any other lentils. Lovely explanation here :)

    ReplyDelete
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