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Sun drying is one of the best methods for preserving food. Sun dried dumplings are stored over months for Teethi and Paryushan days.
    Preparation Method
  1. Wash and soak beans for 4-5 hours. Drain. Wash again. Remove skin from the beans.
  2. Finely grind the beans with the green chillies to make a thick, smooth paste of dropping consistency. Add salt. Whisk paste at a fast pace, to make it light and fluffy.
  3. With wet fingertips, form very small round dumplings. Drop and space them closely, directly over lightly oiled plastic sheets. Whisk the paste, every time a dumpling is dropped on the plastic sheet.
  4. Leave them to dry under direct sunlight for 2-3 days. Vadis should totally dry both from inside and outside. Cool before storing.
  5. Store them in an airtight container. Use as required.


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Serves : 750 grams
Ready In : 45 Minutes
Level :
Tithi :
Cuisine :
  1. 1 kilo split black-eyed beans (chole ki dal) OR spilt green beans with skin (mung ki chilkewali dal)
  2. 100 grams green chillies (cut)
  3. water (enough to soak beans)
  4. salt to taste


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