Pickles" and "Fryums" is a major activity in many house holds in the South. My mom used to make large batches of various varieties of fryums in the summers and we used to store them for the rest of the year.Apart from these fryums, my mom used to prepare few special varieties of papads, which she stopped making now. The fryums, which my mom used to prepare were rice and sago based. Today, I am posting a different variety of fryums that is prepared using urad dal.I was introduced to these fryums by my husband who is a big fan of these Minapa Vadiyalu which his mom sources for him every year.
Minapa Vadiyalu | Urad dal Fryums Recipe:
(stores upto an year)
1/2 kg whole black Urad or whole white Urad
1 tbsp Cumin seeds
10-12 Green chillies (optional)
Salt to taste
- Soak whole urad for 6-7 hours or overnight.If you are using white urad you can soak it for just 3-4 hrs,the whole black urad takes longer to get soaked.
- Drain the urad and grind it with cumin seeds,green chillies and salt to a thick smooth paste like the medu wada batter in the wet grinder.Add enough water to grind it,do not add more water which makes the fryums soak lot of oil when fried,So make the dough to a thick smooth paste.
- In a open space under sun,spread a clean plastic sheet and place heavy weights in the four corners so that the sheet does not fly.
- Take a spoonful of batter and drop them like how we do for fryums leaving some space in between.
- Dry them under sun for 2-3 days until they are completely dried.
- Store them in an air tight container.They stay good for an year.
Deep fry them in oil until brown when required and serve as an accompaniment with South Indian meal.
- You can use whole white urad or a mix of white urad with the skin of whole black urad to make these fryums.As the whole urad with skin is good I prefer using it.
- Green chillies and cumin seeds can be avoided completely in the recipe.It adds flavor and spicyness to the fryums.