Sun Dried Wadi Upma

Pindi Vadiyala Upma.

Sun dried wadi especially wadi made with rice flour is used to make upma. Sun dried wadi / pindi vadiyalu is crushed into tiny bits and made wet till they turn soft. Then oil is tempered with spices and onion is browned. The soaked wadi is added to the tempered and cooked till done.
Makes: around 3 Servings of Vadiyala Upma.

Ingredients:

Sun Dried Rice Wadi / Pindi Vadiyalu 1 1/2 Cups
Grated Fresh Coconut 1 – 2 tbsps
Green Chiles 2
Onion 1
Turmeric Powder a Pinch

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 2
Asafoetida a big Pinch
Curry Leaves 6
Oil 1 tbsp

Method of preparation:

Crush the sun dried wadi with a pestle into small bits.
Spread the crushed wadi on a plate and sprinkle around quarter cup of water.
Check occasionally to make sure wadi doesn’t dry out and sprinkle more water if required.
The wadi has to be soft without any hard lumps but not mushy.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add onion.
When onion turns brown around the edges, add green chiles.
Fry briefly and add soaked wadi and turmeric powder.
Cook covered for few seconds till wadi becomes soft.
Uncover and stir fry for a minute or two to evaporate most of the moisture.
Stir in coconut and remove from heat.
Serve sun dried wadi upma as a breakfast or as a snack.
Notes: Make sure the sun dried wadi is soaked well.

Suggestions: If the wadi is not salty, then make sure to season the dish with sufficient salt. But generally they are salty.
Variations: You can also squeeze a lemon during the end of the cooking process. Also add few pinches of sugar for a variation.
Other Names: Sun Dried Wadi Upma, Vadiyala Upma.

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Wheat Flour Balls Upma

Wheat Flour Balls Upma.

Wheat flour is made into a dough. The dough is then made into small balls and these are pressure cooked. Oil is tempered with spices and fenugreek leaves are cooked in it. Then cooked wheat flour balls are added along with some spices and crushed peanuts for crunch.
Makes: around a Serving of Wheat Flour Balls Upma.

Ingredients:

Wheat Flour 1/2 Cup
Fenugreek Leaves 3/4 Cup Packed
Mustard Seeds 1/8 tsp
Cumin Seeds 1/4 tsp
Asafoetida a pinch
Lemon Juice 1 tsp
Red Chile Powder 1/4 tsp
Turmeric Powder a pinch
Curry Leaves 3
Roasted Peanuts 1 tbsp
Salt to taste
Oil 1 tsp

Method of preparation:

Coarsely crush the roasted peanuts.
Wash and roughly chop the fenugreek leaves.

Knead wheat flour into somewhat tight dough with few pinches of salt using enough fresh water.
Keep the dough covered with wet kitchen towel for couple of minutes.
Dive the wheat flour dough into peanut sized portions.
Form each portion into small ball and place it in a vessel.
Pressure cook the wheat flour balls for 3 whistles.

Heat oil in a pan, add mustard seeds, cumin seeds, curry leaves and asafoetida.
After a few seconds, add fenugreek leaves, turmeric and salt.
Once fenugreek leaves wilt, add cooked wheat flour balls.
Mash some of the wheat flour balls if desired.
Fry for couple of minutes and remove from heat.
Stir in red chile powder, ground peanuts and lemon juice to the wheat flour balls.
Serve wheat flour balls upma with ketchup.
Notes: Make sure to cook the wheat flour balls well.

Suggestions: These wheat flour balls are little chewy but make sure you cook them well.
Variations: Alternatively, steam the wheat flour balls for around 10 minutes.
Other Names: Wheat Flour Balls Upma.

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