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Mungdal Vadium (Sun Dried Crispies)
Category : Curries, Curry leaves
Servings : 2
Time Taken : 30-45 mins
Rating :
Method
- Remove husk from soaked mung dal.
- Drain water completely from dal.
- Add coriander seeds, salt and red chillies.
- Grind this into a coarse paste. Add curry leaves and run mixie once more.
- Remove the batter; add jeera and salt to taste. Add hing and mix well.
- Take a clean plastic sheet or a clean cloth (wet).
- Make small discs out of the batter with the help of a spoon.
- Dry these under the sun for 3 to 4 days or till they are completely dried.
- Whenever it is required, deep fry them in hot oil till they are light brown and crispy.
- Serve with hot rice and sambhar.
Ingredients:
500 g - split mung dal with husk (soaked for 3 hrs)
15 - red chillies, broken into bits
3 tbsp - curry patta leaves, chopped
2 tbsp - coriander seeds
1 tbsp - jeera
1/8 tsp - hing, optional
salt
500 g - split mung dal with husk (soaked for 3 hrs)
15 - red chillies, broken into bits
3 tbsp - curry patta leaves, chopped
2 tbsp - coriander seeds
1 tbsp - jeera
1/8 tsp - hing, optional
salt
