Boodida Gummadikaya vadiyalu Urad dal : 1 kg
Boodida gummadi/ Ash Pumpkin : 1 medium sized
Green chillies : 100 gms
Salt to taste
Deep Fried Vadams Method :
Wash and soak the urad dal for 6 hours. Wash, drain and grind the soaked urad dal into a smooth and thick batter with very little water. Take it out and keep it aside. Remove the stems of green chillies. Wash and grind into a fine paste and keep aside. Wash and grate the pumpkin and squeeze out all the water. Now combine the batter with green chillies paste, grated pumpkin and salt and mix very well. Make round shape papads with a spoon on the plastic sheet and let them dry in the hot sunlight. Once they are dried remove from the sheet and store in a air tight container. Deep fry the papads in hot oil before serving.
Hi
ReplyDeleteNew to your space.Loved your traditional recipes.I am following you.
Wonderful n a crispy papad which is unusual in its own way.
ReplyDeleteThis is very new to me and it looks really good! Yumm!
ReplyDeleteWow, I would love it sooooooooo much with sambhar rice :)
ReplyDeletewow looks so crisp! very innovative recipe!
ReplyDeleteyumy and crispy...
ReplyDeleteMouthwatering papads! Yummy and crispy!!
ReplyDeleteMouthwatering vadiyalu! Yummy and crispy!!
ReplyDeleteDeepa
ReplyDeleteHamaree Rasoi
pappads luk crispy and different & new recipe to me
ReplyDeleteI never heard of this pappads, very interesting..
ReplyDeleteHey thts new to me n luks gr8.
ReplyDeletehummm yummm crisp looking vadiyalu love the second pic.
ReplyDeleteThis is very new to me. Must be delicious. Looks soo yummy and crispy.
ReplyDeleteHey thats a nice effort of making all such types of vadiyalu...really hats off yaar..... First time to ur blog and ur vadiyalu attracted me a lot mainly... :)
ReplyDeleteGlad to follow you... :)