Fritters with Skins of Split Black Lentils

14 Aug

pottu_vadiyalu
Pottu Vadiyalu

Ingredients:

Black urad dal split 2 cups
Green Chillies 2
Salt to taste
Oil for deep frying

Method of preparation:

Soak black urad dal in water for 12 hours in a wide vessel.
The black skin seperates from the white urad dal.

In the wide vessel having soaked urad dal, let the skins float by giving the water a circular motion with back of hand.
Remove most of the black skins and give it a quick squeeze.

Remove stems, wash and mash green chillies coarsely.

Grind 1/2 cup of soaked white urad dal into thick paste using little water.
Mix the urad dal paste, the squeezed black skins, mashed green chillies and salt together.
Form small circles of the mixture on a plate/plastic paper.
Let them dry under sunlight for 2-4 days.
Store tight and deep fry when needed and mix with white rice and ghee.

Notes: Fry on medium high heat. Don’t let them turn black.

Advertisements

10 Responses to “Fritters with Skins of Split Black Lentils”

  1. Asha August 14, 2007 at 6:49 am #

    Moong wadis south Indian style.Like it but little hard work getting the skin.Dish looks great though!

  2. sra August 14, 2007 at 6:52 am #

    That’s such an unusual recipe, Raji. I’ve seen people soak this for garelu and throw away the skins. I never understood why we had to soak the dal with the skin when we could as well use the skinless one – any idea?

  3. TBC August 14, 2007 at 8:41 am #

    What a unique recipe! Nice pic too.

  4. ramya August 14, 2007 at 9:00 am #

    my mom used to make some of these in summer.i loved them did u make them here.nice.

  5. anusharaji August 14, 2007 at 9:48 am #

    @asha i was kinda expert in getting all the skins out. Granny used to soak the black dal for idly, dosa stuff.
    @sra white urad dal acts just as a binder for the skins sra.
    @tbc thx
    @ramya mom sent me ramya….theres hardly any sunlight now a days 😦

  6. Hima August 14, 2007 at 9:55 am #

    Hey raji, I love these. I have to find a way to make these here in San antonio. Thanks for sharing the recipe.

  7. Jyothi August 14, 2007 at 10:13 am #

    Hi Raji! beautiful pic and a very unique recipe. Great one. Thanks for sharing.

  8. Suganya August 14, 2007 at 11:53 am #

    Why do you remove and add the black skins back ,Raji?

  9. roopa August 14, 2007 at 6:06 pm #

    thats a wonderfull wadi! my mil uses only black whole urad for iddil and dosas.

  10. Arjuna August 17, 2007 at 8:29 am #

    ilanti vadiyalu untai ani ippati varaku teleedu naaku. mottaniki mee site lo anni variety vantakalu untai. 🙂

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: