This recipe using moong dal is Sundried and can be stored for few months. These vadium or wafers are fried in oil and served as an accompaniment for sambar rice and curd rice.These are very crunchy,spicy and protein rich side dish.
Ingredients:
Moong dal with skin – 200 gms,( washed 2to 3 times and soaked in plenty of water for 3to 4hrs.
Salt,
Dhania seeds – 2 Tablesp, washed and soaked in little water,
Jeera – 1/2 tsp,
Green chilli – ( medium size ) 3,( increase if you want it more spicy ),
Grated ginger – 1/2 tsp,
Method:
1).Make a course paste of chilli, ginger, dhania seeds and jeera in a blender. Keep it aside.
2).Wash dal once, rub gently so that some of the skin separates. Try to remove only 30 to 40 % of skin. Drain and put it in a blender.Prepare a course paste of dal along with salt. Do not add any water. Add the spice paste and pulse once or twice.
3).Remove the dough into a bowl. Check salt. Spread a wet clean cloth and drop little portions on the cloth. These should be dried under sun. Other wise mould will develop.
4).Serve them as accompaniment to rice preparations.
5).These vadiums can be stored for few months.
Tip:
You can add them in tangy pulusu also.