Easy Recipe for Urad Dal Fryums | Uddina Sandige (Video Recipe)
Urad dal fryums or uddina sandige recipe (split de-husked blackgram lentil fryums) well explained with step by step pictures and a quick video. We call sandige in Karnataka.
This is a special savory side dish from coastal Karnataka is made of urad dal, raw mango, green chilies, and salt. These are easy to prepare and very tasty to eat. This is a gluten-free and vegan recipe.
Fried snack originating from different regions of Karnataka and other South Indian states. There are different fryums which can be prepared at home during summers like rice fryums, poha fryums, sabudana fryums, rice papad and many more.
Homemade fryums are the best as we can adjust the spices as per taste preferences. There are different types of fryums.
One variety of these are thick batter rolled into small papad, however the other type is thick batter spooned out on sheet or plate with a ladle or spoon for sun-drying.
In India during summer times, most of the household get busy making sandige or fryums. This year was no special we had a fruitful April month during the worldwide pandemic, prepared lots of papad and fryums. This was one such summer delight.
Indian thali are incomplete without fryums and papad. This is the easiest to try at home for any beginner.
A very quick and easy recipe that I learnt from my mother-in-law, if you want to try this delicious recipe then check this recipe video below
- Which type of Urad dal is used in making fryums
- Which type of raw mangoes to be used in making urad dal fryums?
- How to sun-dry urad dal fryums?
- How do you fry urad dal fryums?
- Which oil to be used in frying urad dal fryums?
- Detailed recipe of making these sandige
- Sun drying:
- How to serve them?
- How to store these?
Which type of Urad dal is used in making fryums
Urad dal or split de-husked blackgram lentils is the key ingredient in making these fryums. It is a great source of protein, dietary fibre and extensively used in South Indian cuisines like dosa, idli, vada and many more.
Here is an affiliate link to split urad dal which I use and highly recommend Organic Urad Dal (White Split)
This dal is available in different forms. In this recipe, split urad dal without skin is used. There is no other substitute for this dal in this recipe.
Clean and pest free urad dal should be used in making fryums. Soak the urad dal in water for the time mentioned in the recipe.
Do not soak for more time, this will make the urad dal get fermented and smell bad. In this case the taste of fryums also changes.
Which type of raw mangoes to be used in making urad dal fryums?
Raw mango is available only during summers and so is the time to make these fryums. Super long hot summer days are the best to make fryums.
Raw mangoes should be unripe completely. The better they are sour to taste, they taste is exceptionally good. Do not use the ones which are half ripe, this gives sweetness to fryums and the batter becomes slightly watery.
Raw mangoes should be free of pest or worm, washed and cleaned before using it. The aroma of raw mangoes gives a nice flavour to urad dal fryums.
Raw mangoes and green chilies should be adjusted as per sourness of mangoes. Adjust the green chilies with respect to numbers mentioned in the recipe.
How to sun-dry urad dal fryums?
Sun drying any fryums is always fascinating. The way moisture from fryums or papad gets evaporated is so nice to see. Complete sun drying is particularly important to keep them pest free and increase the shelf life.
Do not compromise on sun-drying the fryums, always ensure fryums are exposed to direct sunlight rather than shade light.
These are particularly thick in consistency compared to other fryums or papad. Therefore, it requires more exposure to sunlight compared to other fryums.
Taste and texture of the fryums is also dependent on the time of sun drying. Morning sun and late afternoon sun drying is the best time to get perfectly dried urad dal fryums.
Sun drying should be done for minimum of two days otherwise the shelf life of fryums will be less.
How do you fry urad dal fryums?
Frying these are the healthiest and easiest. In this recipe 1 tsp of oil is enough to fry around 10 – 12 of them. Sounds exciting right!!!
The recipe requires very less oil for frying the fryums, so this is the healthiest of all fryums.
We must cook the fryums on low heat since these get burnt if cooked on high heat. Stop frying these when the edges turn golden and you get nice aroma.
Which oil to be used in frying urad dal fryums?
Most of the recipes from coastal region and malnad /western ghats of Karnataka use coconut oil. This coconut oil is heart of all flavors of recipes from this region. So, no second thought, I have used coconut oil in this recipe.
If you do not like the aroma and flavour of coconut oil, then the best alternative is any refined oil. But still I would suggest using coconut oil since it gives amazing flavour to the urad dal fryums.
Little oil is added to fry these. As less as 1 tsp for frying 10-12 fryums. But this less quantity is enough to enhance the flavors of fried fryums.
Detailed recipe of making these sandige
The first and foremost step in making Urad dal sandige is assemble all the required ingredients. This recipe is easy and quick. We need good quality urad dal to make these. Check if the urad dal fresh, free of pest, clean from dust and use them.
Soak urad dal in water for 2 hours, add water in such a way that urad dal completely soaks. Do not soak for long time as this will ferment urad dal. Keep this aside.
Clean wash the raw mangoes and finely chop the raw mangoes. Now based on the sourness of raw mangoes use the green chilies as per the taste preferences. I have used eight green chilies as per the sourness of raw mangoes.
Pressure cook raw mangoes and green chilies together for one whistle. This helps in grinding them into fine paste. Now cool the mixture and grind into fine paste. Keep this aside for further use.
Take soaked urad dal for grinding, reserve the soaked water. Grind the urad dal into fine paste using the reserved water. I have used wet grinder to grind into fine paste. This is same as grinding urad dal for idli batter.
Add little water and grind into thick fine paste. Grinding in wet grinder helps to get light and fluffy batter. If you are using mixer grinder for grinding, then see to it that the jar does not get hot due to excessive grinding. Allow the jar to cool if it gets hot and then use again.
Fine paste urad dal batter is ready. Now add salt as per taste. Next add the ground raw mango green chili paste to this batter.
Mix the urad dal batter well uniformly. So, the batter is ready for making fryums.
Prepare the sheet or cloth by applying coconut oil and water mixture. This prevents the fryums from sticking to the sheet.
Take a small spoon and scoop out the batter on the greased sheets leaving distance. Do not spread the batter on the sheet (To know how exactly I do this please check the video recipe).
Sundry these fryums under hot sunlight for two days. The fryums loose water content and shrink by leaving out the sheet. They become crisp and dry.
After sun drying for two days, fryums are ready to be fried and served.
For frying, heat a pan, add coconut oil. Now add 10 to 12 fryums and fry well on medium heat. The edges of the fryums turn golden colour. These are ready to be served.
How to serve them?
Serve the them with curd rice, hot rice, and tomato rasam. These can be served with any rice dish as a tasty accompaniment. They are so crisp and tasty I am sure you will crave for many more.
How to store these?
These fryums should be completely dry before storing them. These can be stored for 3 to 4 months. Use these delicious fryums whenever you want to munch them.
This is the basic recipe of preparing these fryums. The other variations of making this is by adding ash gourd. My mother uses fresh grated coconut in this recipe, the other basic ingredients remain the same.
The recipe method remains the same, just add thick paste of cooked ash gourd to batter along with grated fresh coconut.
Important points to be remembered
With the above knowledge, here are few important points I would like to share to get perfect Urad dal fryums.
Batter should be thick in consistency, do not add more water while grinding. Do not add more water to raw mango paste as well.
If you add more water to batter, it will become thin and spread when placed on sheet. If the fryums are very thin, it breaks after sun-drying and frying in oil. Therefore, batter should be thick enough to spoon them on sheets.
Adjust salt and green chili as per taste preference and sourness of raw mangoes
Few other traditional recipes from coastal Karnataka that you can try on this blog
Urad dal fryums or uddina sandige recipe (split de-husked blackgram lentil fryums)
- Urad dal or split de-husked black gram lentils – 1 cup (heaped)
- Water as required
- Raw mango pieces – 1 cup
- Green chilies – 8 nos as per taste
- Salt as per taste
- For sun drying:
- Little coconut oil and water in equal amount (1:1)
- For frying:
- Coconut oil – 1 tsp
- Take urad dal in a bowl, clean and wash to remove the dirt. Add water and soak for 2 hours.
- In the meantime, pressure cook raw mango and green chilies for one whistle. Cool the mixture and make a fine paste of this. Keep this aside for further use.
- After soaking dal for 2 hours, reserve the water and grind into thick fine batter using little reserved water.
- Take the ground urad dal paste in a bowl, add salt as per taste. Add raw mango green chili paste. Mix well with a spoon. Now the batter is ready to make fryums for sun drying.
- Apply coconut oil and water mixture on the sheet.
- Take a small spoon and scoop out the batter on the greased sheets leaving distance. Do not spread the batter on the sheet.
- Sundry these fryums under sunlight for two days until they become crisp and dry.
- Fryums are ready to be fried. For frying, heat a small pan, add coconut oil. Now add 10 to 12 urad dal fryums and fry well on medium heat.
- The edges of the fryums turn golden colour. Now these urad dal fryums are ready.
- Serve these tasty urad dal fryums with hot rice and tomato rasam, curd rice or any rice dish.
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