Urad Dal fryms
More Recipes
| Find More Frym Recipes |
| Recipe Tips |
| Find More Ural Dal Recipes |
Ingredients
| Ingredients | Quantity |
|---|---|
| Urad Dal | 2 Cups |
| Salt | To Taste |
Servings
| Serving | |
|---|---|
| Preparation Time | Mins |
| Cooking Time | Mins |
Method
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 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.
Recipe Tips
- 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 added in the recipe.It adds flavor and spicyness to the fryums.
No comments:
Post a Comment