BLACK GRAM(urad dal-hindi) OR MINAPAPPU(telugu) VADIYAALU

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.

SAGGUBIYYAM(SABU DHANA) OR SAGO VADIYAALU(crisps):

Prep - 1 day , drying Time: 2 or 3 days

Serves - Whole Family

Storage -1 year

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:

Sago(saggubiyyam or sabudhana) – 1 cup

Ginger (adhrak) -small piece

Green chillies (pachi mirapakayalu) -2

Sesame seeds(nuvvulu) -11/2 tsp

Salt -salt to taste

Milk -1/4 cup

Water -5 cups

How To Make:

1. First grind ginger ,green chillies to make paste.

2. Take one vessel combine sago,salt,water and cook it on high heat till sago become
transparent .

3.Remove sago vessel from heat ,keep aside for cooling.Then mix sesame seeds , ginger &green chillies paste, Milk thoroughly.Keep aside for cooling ½ hr.

4.Then place above prepared sago mixture 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.

6. Store them in an air tight container and deep fry them in hot oil till crisp .

7.Dal rice or pappu annam when eaten with saggubiyyam or sabudhana vadiyaalu (crisps) tastes good.