- ●Soak both the pulses in hot water for around two hours. ●Now grind them along with rest of the ingredients into a paste and add salt. ●Make small rounds on a clean cloth under sharp sun light and let completely dry. ●Store and deep fry for serving.
Different lentils are ground into a paste, spiced up, dried in small quantities under the sun and fried to be eaten in this recipe of vadiyalu.
VADIYALU
#myrecipe
By Pooja Sanghavi
Feb, 23rd
605
Servings
4 persons
Cook Time
25 minutes
Ingredients
4
- 6
Ingredients
- 1 c Bengal gram dal
- 1 c kali urad dal
- 4-5 whole red chilies (sabut lal mirch)
- 5-6 black peppercorns (sabut kali mirch)
- 5 cloves of garlic
- Salt to taste
Instructions
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