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    Home » By Category » Appetizers & Snacks » Deep & Shallow Fried

    Published: Apr 27, 2016 · Modified: Apr 29, 2023 by Usha Rao

    Wadiyalu

    I could not think of any regional food starting with W, in this A-Z Challenge, Journey Through Telangana Cuisine. I had to twist the letter, just like I did with Q, to come up with a post for today. I have W for Wadiyalu, actually spelled vadiyalu. Wadiyalu are sundried crisps, sundried lentil balls, sun dried patties made with either rice, lentils or vegetables. Name of the wadiyam(singular) starts with the ingredient used, followed by the word wadiyam. Some people refer sun dried crisps as appadalu but in my house, it is wadiyalu.

    Vadiyalu, Telangana Food, Telangana Cuisine, Telugu Food, Indian Food, South Indian Food, Blogging Marathon, Journey Through the Cuisines, A-Z Challenge, A-Z Telangana Cuisine

    There are basically three types of vadiyalu.

    • Crisps which can be eaten as it is or can also be served as an accompaniment for rice.
    • Patties which are usually served with rice. Tomato vadiyalu, ash gourd vadiyalu fall in this category.
    • Sun dried lentil balls which are added to curries with/without vegetables. The ones that are often prepared in my family circles is pesara wadiyalu

    For today’s post, I have made one of each variety. However, I could not make pulusu with pesaru vadiyalu and shall post the recipe whenever I end up making it.

    Saggubiyyam Vadiyalu
    Tamata Atukula Vadiyalu
    Pesaru Vadiyalu ~ Moong Dal Vadi

    pesaru vadiyalu, Telangana Food, Telangana Cuisine, Telugu Food, Indian Food, South Indian Food, Blogging Marathon, Journey Through the Cuisines, A-Z Challenge, A-Z Telangana Cuisine

    Ingredients:

    • 1 cup split Moong Dal with Husk
    • 1 tsp. Chili Powder
    • ¾ tsp. Salt
    • ¾ tsp. Coriander Powder (I used 1 tsp)
    • 1 - 1 ½ tbsp. Water
    • Pinch of Turmeric

    Preparation:

    • Wash and soak moong dal for 4 - 6 hours or overnight.
    • Discard water and wash dal again, put in a strainer for few minutes to drain water.
    • In food processor or a grinder, take all the ingredients and grind to paste. I made a coarse paste but can be ground to fine paste as well.
    • Spread a cloth or a plastic bag on a clean surface. I used ziploc bag. Drop about 1 - 1 ½ teaspoon of paste on the surface.
    • Put in sun to dry. It took about 4-5 days to completely dry in 40s - 50s F temperature. I do not have a balcony. I put it in a window where I get plenty of sunlight.
    • When very dry, store in an airtight container and add to curries when preparing. These vadiyalu can be added with or without vegetables.

    This day in 2014: Kosoi Bwtwi from Tripura
    This day in 2015: Cheese and Herb Scones
    This day in 2016: Saggubiyyam Vadiyalu ~ Sago Vadi ~ Tapioca Crisps and Tamata Atukula Vadiyalu ~ Tomato Poha Vadi
    Events: This post also goes to A-Z Challenge for day 23, letter 'W'.


    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 63

    So far in this A-Z Journey Through Telangana Cuisine,
    A for Attu Tunukala Koora
    B for Biyyapattlu
    C for Chegodi
    D for Dondakaya Barada
    E for Ellipaya Karam
    F for Fenugreek (Menthi) Aaku Pesaru Pappu Koora
    G for Garela Pulusu
    H for Hyacinth Beans (Anapakaya) Annam
    I for Iguru, Goru Chikkudukaya Iguru
    J for Jonna Rotte
    K for Kudumulu
    L for Laddu
    M for Makka Gudaalu
    N for Nethichamili Muddalu
    O for Odappalu
    P for Pappu & Pachi Pulusu
    Q for Qimah Vundalu
    R for Royyala Koora
    S for Sakinalu
    T for Tamata Pappu
    U for Uppudu Pindi
    V for Vankaya Poornam

    [inlinkz_linkup id=601078 mode=1]

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    1. Smruti | Herbivore Cucina says

      May 15, 2016 at 1:19 am

      Perfectly shaped and amazing texture in these Wadiyalu, Usha. I loved the collection too!

      Reply
    2. Nalini says

      May 07, 2016 at 11:47 am

      Nice and wonderful collections of Wadiyalu.Awesome clicks as well.

      Reply
    3. Vaishali Sabnani says

      May 06, 2016 at 2:05 pm

      Very Interesting..I would never ever dream of making these at home..kudos dear.

      Reply
    4. Vaishali Sabnani says

      May 06, 2016 at 2:04 pm

      Oh wow!..I would never dream of making these at home..awesome job Usha.

      Reply
    5. sapana behl says

      May 03, 2016 at 8:39 pm

      Wadiyalu must have tasted great in the curries.Love your collage with different types of wadiyalu.

      Reply
    6. Pavani says

      May 03, 2016 at 1:21 pm

      Wow Usha, you made these wadiyalu in this chilly weather. Kudos to your patience. Lovely pictures.

      Reply
    7. Amara says

      May 01, 2016 at 9:27 am

      Love your collection of wadiyalu Usha. Love the homemade ones.

      Reply
    8. harini says

      April 28, 2016 at 10:45 pm

      Interesting collection of the v(w)adiyalu.

      Reply
    9. Gayathri Kumar says

      April 28, 2016 at 8:12 am

      I am planning on making some crispies this week. Will try this for sure. Looks very tasty..

      Reply
    10. srividhya says

      April 27, 2016 at 10:22 pm

      Make wadiyalus when the sun shines.. Waiting for summer. Moong dal ones are new to me.. very nice.

      Reply
    11. Priya Suresh says

      April 27, 2016 at 2:37 pm

      Always love the varieties of wadiyalu exists in Andhra cuisine, all those wadiyaly looks absolutely fabulous and now am looking for summer to give a try to those moongdal vadiyalus.

      Reply
    12. Suma Gandlur says

      April 27, 2016 at 8:33 am

      I am looking forward to a good summer this year to make vadiyalu at home. And need to check out that tomato version. Love your collection of wadiyalu.

      Reply
    13. Srivalli says

      April 27, 2016 at 6:56 am

      Wow I love Wadiyalu Usha..I am drooling over the pictures you have shared..such a treat during the summer...btw I guess it Vadiyalu can easily be spelled with W...:)

      Reply

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