Prep - 1 day , drying Time: 2 or 3 days
Serves - Family
Storage -4 or 5 months
Cuisine: Andhra
We usually make them in bulk during the summer season and sun dry them over our terraces where the heat of the sun is the maximum and preserved in air tight containers.
Ingredients:
Blackgram(urad dal or minapappu) – 1 cup
Ginger (adhrak) -small piece
Green chillies (pachi mirapakayalu) -3
Salt -salt to taste
Water -enough
How To Make:
1.First soak blackram (urad dal) 5 or 6 hrs . Grind it till urad dal(minapappu - telugu) become soft&soothy (like garela pindi) .Take in a vessel ,keep aside.
2.Grind ginger ,green chillies to make paste.Then combine this paste&salt to that grinded Bengal gram.
3.Then place above prepared minapappu pindi or urad dal or Bengal gram for sun dry by spreading them over thick plastic sheet. Remember to remove them in the evening a 5 or 6 pm. Continue this process for atleast 2 or 3 days or continue to sun dry till completely dry.
5. Store them in an air tight container and deep fry them in hot oil till crisp and golden brown (like papad ) appears.
4.Dal rice or pappu annam when eaten with minapappu vadiyaalu (crisps) tastes good.
No comments:
Post a Comment