పాపడాలు/వడియాలు
గుమ్మడికాయ వడియాలు 
బియ్యప్పిండి వడియాలు 
చల్లమిరపకాయలు 
సాబుదానా పాపడాలు

**Ashguard Vadiyalu**: Ashguard Vadiyalu are traditional sun-dried lentil dumplings made with ash gourd (also known as winter melon or white pumpkin), lentils, and spices. The ash gourd is grated or finely chopped and mixed with soaked lentils, typically urad dal (black gram dal) or moong dal (split green gram dal), along with spices like cumin seeds, green chilies, and salt. The mixture is shaped into small patties or dumplings and sun-dried until they become firm. Once dried, these vadiyalu can be deep-fried or shallow-fried and served as a crunchy snack or side dish.

**Rice Flour Vadiyalu**: Rice Flour Vadiyalu are sun-dried rice flour dumplings popular in South India. They are made by mixing rice flour with water to form a thick dough, which is then shaped into small discs or balls. These dumplings are sun-dried until they become firm and crispy. Rice flour vadiyalu can be deep-fried or shallow-fried and served as a crunchy accompaniment to meals or as a snack.

**Curd Chilli**: Curd Chilli, also known as Dahi Mirchi, is a spicy and tangy pickle made with green chilies and yogurt (curd). Whole green chilies are slit or partially sliced and stuffed with a mixture of spices like mustard seeds, fenugreek seeds, turmeric, asafoetida, and salt. These stuffed chilies are then soaked in yogurt and left to ferment for a few days to develop flavor. Curd chilies are typically served as a condiment or accompaniment to rice dishes or Indian breads.

**Sabudana Vadiyalu**: Sabudana Vadiyalu are sun-dried dumplings made from sabudana, also known as tapioca pearls or sago. The sabudana pearls are soaked in water until they become soft, then drained and mixed with mashed potatoes, peanuts, green chilies, cumin seeds, and salt. The mixture is shaped into small patties or dumplings and sun-dried until they become firm. Sabudana vadiyalu are usually deep-fried or shallow-fried and served as a crunchy snack or side dish, especially during fasting periods in Indian cuisine.