Regi Vadiyalu

This regi vadiyalu/regi pandla vadiyalu/jujube vadiyalu is popular mouth watering item and eaten for time pass :) One can prepare this fritters in summer season only. Season begins in mid of December until end of April. Rich in Vitamin 'C' and often used in Pharmacy.

My mother likes this fritters very much. Very simple  and easy to prepare.

Let us go to prepare this katta  and  metha reguvadiyalu.

Ingredients

• Regu pandlu                     1 kg (ripen)
• Green mirchi                    15 (depends on spice level)
• Jaggery powder                10 tbsp
• Cumin seeds                      1 tbsp
• Hing                                  pinch
• Salt to taste

How To Do It

1. Wash regi pandlu with running water and let them dry.
2. Open every regi pandu with your fingers to check the spoiled ones if any.
3. Pound the regupandlu with pistel and mortar (rolu and rokali).
4. Do not to break seeds. Just pulp should come out.
5. Pound them little by little and keep aside.
6. Paste green mirchi, cumin seeds, salt, hing and jaggery powder with the same pistle and mortar and mix in regupandla pulp. Don't throw seeds.
7. Take wooden plank, clean it.
8. Drop small lemon size mudda on the plank one by one leaving the space in between.
9. Then pat on the surface to spread the regu vadiyalu.
10. Sun dry the for 1 day and flip them with dosa kada for drying on both sides.
11. It takes 2 to 3 days for a complete dry. 

  Store it in clean air tight container.

My Note

1. You can use mixy instead of pestel and mortar. I generally pound with pestel and mortar so that the seeds won't break.
2. Instead of wooden plank you can use polythene paper also.