Deep Fried Vulli Vadiyalu with Mamidi Charu Annam ~ Our meal todayIngredients :Urad dal : ¼ kg
Onions : ¼ kg
Red Chilli Powder : 1 tsp
salt to taste
A pinch of hing ( optional )
Vadiyams drying under hot sunshine
Method :
1. Wash and soak the urad dal for 6 hours. Wash, drain and grind the soaked urad dal into a smooth and thick batter with little water. Take it out.
2. Peel the onions and keep it aside. Put the urad dal batter, chopped onions, salt, red chilli powder and hing in a bowl and mix very well.
Sun dried Onion vadiams
3. Make round shape papads with a spoon on the plastic sheet and let them dry in the hot sunshine.
4. When dried well, remove from the sheet and store in a air tight container.
5. Deep fry the vadiyalu in hot oil before serving.
6. Heat oil in a wide vessel to deep frying the vadiyalu. Deep fry them on low flame till golden in color.
7. Serve with dal, sambar or rice.
This recipe goes to Sizzling Summer Contest
Thanks to all..
@ Vineela – Gaarela batter laga cheyali.. Thick and smooth batter.. try cheyandi meeku nachuthundi.. thank you 🙂
U r rocking with all ur papad recipes…this one is new for me too..looks gud
kurkure papad…wah
Hari those sounds really yum !!! will surely try them as I am a vadiyalu and papad fan 🙂
Did u combine mamidikaya charu with nuvvula podi,chandana.A good combination of both with rice.
sounds interesting dear!!!!!
Thx. for sharing 🙂
Its raining papads in your blog..onion one is new to me, looks delicious!
humm vadiyale vadiyalu me blog lo yummm nice recipe ammma boodida gummadi kaya add chestundi onion yepudu tinaledu that plater looks so inviting….
your so great chandu..i never heard onions papad..really it was tempting to taste..now it self..the pic was superb..definetly ill try it in dubai..thanks chandu making different varities..
cripy papads,never tasted it…will try.Really u r rocking…