Ingredients

• cabbage – 1kg 
• pottu minappapu (urad dal/Black gram) - 1kg
• mirchi paste  2 tea spoons
• salt to taste

Method

1.  Soak minapappu  (urad dal/Black gram) for 5 hrs.
2.  Remove the pottu(skin or chilka) … dont throw it away … we can make vadiyalu    with pottu also.
3.  Grate cabbage. 
4.  Grind minapappu (it wil be good if we grind in wet grinder).
5.  Mix grated cabbage and mirchi paste and salt to the mixture.
6.  Place them on a plastic sheet make sure that u wet ur hand when u keep vadiyalu on the sheet.
7.  Place them in sunlight.
8.  Dry them for a week.  
9.  Deep fry the vadiyalu in hot oil.  While frying them u should remove from the oil very soon . u should just drop them and remove from the oil or else they will turn black.
10. Store them in an air tight container.-

 by Mrs Kalpavalli akella, Hyderabad

edited by Mrs Uma ramana

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