Minapa Vadiyalu is another recipe of sun dry items. These are
made mostly in South India. They can be added in any curry and are good accompaniments with any dal or sambar. We can make them with plain white whole urad or urad dal or even with black skinned urad also. Making them with black skinned urad takes some time, as we have to remove the skin. If interested in having spicy fryums we can add green chilli paste.
I normally prefer to make them plain, no spicy. I make them with whole white urad only.

Ingredients:

Black Gram/Urad Dal - 250 grms
Salt - to taste
Green Chilli Paste - 2 tbsp (optional)
Cumin Seeds - 1 tbsp

Procedure:

Soak urad dal for 6 to 8 hours.
Grind it to a fine smooth paste. The consistency of the batter should be thick, as thick as we have it for vada batter.
Add water if needed. Do not add more water, if we add more water it will take longer time to dry and also we get de-shaped fryums, and the most important is when fry them they absorb more oil.
Add salt to it. Mix well.

If want to have them spicy, grind green chillies and add to it.
Place a plastic sheet under the sun.
Take small portion of batter into the hand and with the help of index finger drop small portion on the sheet.
So that we can get small vadiyalu, we can drop as small as we want them to be.

Or if we want them in bigger size use a spoon and place them on the sheet.
Dry them completely for one or two days depends on the sunshine. Do not left little moisture also otherwise it will spoil the item.
Once they are dried completely keep them in an air tight container. They can stored for one full year.
For more Sun dryied recipes click here.

Procedure for Frying them:

Heat little oil in a kadai.
Fry them till they turn into golden brown colour.
Serve minapa vadiyalu as accompaniment with any dal or add them in any curry to get good taste.