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 😍.
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
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
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.
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.
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You can also search recipe in BetterButter
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Thanks for visiting my blog,
Aruna Saraschandra 😄
