Different lentils are ground into a paste, spiced up, dried in small quantities under the sun and fried to be eaten in this recipe of vadiyalu.
1 c Bengal gram dal
1 c kali urad dal
4-5 whole red chilies (sabut lal mirch)
5-6 black peppercorns (sabut kali mirch)
5 cloves of garlic
Salt to taste
How to make vadiyalu:
- Soak both the pulses in hot water for around two hours.
- Now grind them along with rest of the ingredients into a paste and add salt.
- Make small rounds on a clean cloth under sharp sun light and let completely dry.
- Store and deep fry for serving.