Ingredients:
Moong dal with skin – 200 gms, ( washed 2 to3 times and soaked for 6 hrs / over night),
Salt,
Green chilli – 7 to 8,
Hing – 1/8 tsp,
Jeera – 2 tsp,
Dhania seeds – 1 tablesp soaked along with dal,
Baking soda – 2 pinch,
Grated ginger – 1/2 tsp, ( optional ),
chopped coriander leaves – 2 tsp,
Chopped curry leaves – 2 tsp,
Method:
1).There is no need to remove the entire skin as it is healthy to include some of it. Wash the dal once again in the morning ,drain off skin partially and grind it in blender to a course paste along with jeera, ginger, green chillies, hing, and baking soda and salt. Remove the paste on to a plate.
2).Add chopped curry leaves, and coriander leaves.Mix well with clean hand.
3).Prepare a white cloth, by washing and removing entire water by sqeeging it. Keep the cloth under sun
Put small portions on it. You can also keep the sheet under fan. use all the dough in this way.sun dry them for 3 days.
4).Check them and keep them in airtight container.Fry the required quantity whenever needed and serve with hot sambar rice/ other rice preparations.These vadiums can be stored for 3 to4 months.But put them under sun once or twice in between for long shelf life.
Tip:
a).Add 1/8 tsp papad khar if available.
2).Best accompaniment for diabetics.