Urad dal fryums or uddina sandige recipe (split de-husked blackgram lentil fryums)
Urad dal fryums are glutenfree and vegan recipe prepared during summers. These are healthy fryums fried in very little oil.
Servings: 200 fryums
Ingredients
- 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
Instructions
- 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.
Video
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Notes
Urad dal batter should be thick in consistency, while grinding do not add more water. Do not add more water to raw mango paste as well.
If the batter consistency is thin, then it spreads 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 the quantity of salt and green chili as per taste preferences and sourness of raw mangoes.
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