Vadiyalu

Cuisines

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Recipe

Ingredients

1 cup	urad dal
1 tablespoon	cumin seeds
1 tablespoon	peppercorns
1 tablespoon	salt
1 teaspoon	asafoetida
4 cups	water

Instructions

1. 1 Wash the urad dal thoroughly and soak it in water for 6 hours or overnight.
2. 2 Drain the water and grind the urad dal into a smooth paste using a little water as needed.
3. 3 Add cumin seeds, peppercorns, salt, and asafoetida to the urad dal paste and mix well.
4. 4 Heat water in a large vessel until it reaches a rolling boil.
5. 5 Reduce the heat to low and slowly add the urad dal mixture to the boiling water, stirring continuously to avoid lumps.
6. 6 Cook the mixture on low heat until it thickens and starts to leave the sides of the vessel.
7. 7 Remove from heat and allow the mixture to cool slightly.
8. 8 Take small portions of the mixture and shape them into small round vadiyalu on a clean cloth or plastic sheet.
9. 9 Sun-dry the vadiyalu for 2-3 days until completely dry and crisp.
10. 10 Store the dried vadiyalu in an airtight container for future use.
11. 11 To serve, deep fry the vadiyalu in hot oil until golden brown and serve as a side dish or snack.