Pela Vadiyalu

Pela Vadiyalu – Andhra Special Recipe

The recipe for Pela Vadiyalu is very very close to my heart. My mom was an expert at making this and I have been successful at making them as well. These light-as-air sundried, deep-fried delicacies are a great favourite with my extended family as well. So I decided to make multiple batches of Pela Vadiyalu so that I could share them with my aunts, cousins, and brother. 🙂

I make vadiyalu with a range of ingredients; Saggubiyyam (Sago) Vadiyalu, Biyyam Pindi (Rice Flour), Atukula Vadiyalu, Budida Gummidikaya Vadiyalu (Ash Gourd), Aviri Vadiyalu, and more…

Today I am presenting Pela Vadiyalu which are made with Popped Rice (called Pelalu in Telugu, Aralu in Kannada, Laya in Hindi, and Pori in Tamil).

It is quite easy to make these Vadiyalu; the only effort is essentially in drying them. Fortunately for me I have help in that department so I am blessed. The reason I like Pela Vadiyalu (and its cousin Atukula Vadiyalu) is that it is very light and airy. Also, the taste is quite different from the other Vadiyalu.

Describing what Vadiyalu are in English can be quite a challenge but I shall give it a shot. Known as Vadam/Vadagam in Tamil, Sandige in Kannada, Kurdayi in Marathi) are essentially sundried crisps. They are typically shaped into small discs or like noodles and then sun-dried till there is no trace of any dampness. We store them in air-tight containers and fry them just before eating.

I know I am not making too much sense. Perhaps, if you read this recipe you will understand what I mean.

Pela Vadiyalu - Pelalu Vadiyalu - Aralu Sandige


How to Make Pela Vadiyalu or Aralu Sandige

Pela Vadiyalu - Andhra Special Recipe

Pela Vadiyalu or Aralu Sandige are sun-dried crisps made with Pelalu (Popped Rice, Aralu, Pori or Laya). We make them in summer and store them and fry them up as and when needed.

Course: Side
Cuisine: Andhra, Indian
Keyword: Aralu Sandige, Laya Papad, Pela Vadiyalu, Pori Vadagam
Servings: 125
Author: Aruna
  • 500 Gms Pelalu, Laya, Pori, or Aralu
  • 1/4 Cup Saggubiyyam, Sabudana, or Sagu
  • 30 Gms Green Chillies
  • 1 tbsp Vamu, Ajwain, or Carom Seeds
  • 1 tbsp Salt (or to taste)
Preparing the Saggubiyyam
  1. Soak the saggubiyyam in 1.5 cups water for about 2 hours.
  2. Over medium heat, boil the saggubiyam in the water in which it was soaked till you get a translucent and thick mix. Stir constantly. The consistency should be such that the mix slides of the spoon.

  3. Add the ajwain to it and mix well.

  4. Turn off the heat and set aside.
Preparing the Pelalu
  1. Put the 1/2 the pelalu into a large vessel.

    Step 1 - Place Pelalu in Large Vessel
  2. Add 1.5 cups water and mix well. The pelalu will start to absorb water and disintegrate a bit.

    Add Water to the Pelalu and mix
  3. Add the rest of the pelalu and another cup of water.
  4. Mix well and let it sit for about 10 minutes.
  5. In the meantime, chop the green chilli to very small pieces.
  6. Add the green chilli pieces and salt to the soaked pelalu.

    Add Chopped Green Chillies and Salt to the Pelalu
  7. Mix well.

    Mix the Chopped Green Chillies and Salt
  8. Add the cooked saggubiyyam to the pelalu.

    Add the Cooked Saggubiyyam
  9. Mix well.

Making the Pela Vadiyalu
  1. Spread a thick plastic sheet in the sun.
  2. Make about 1.5" balls of the Pelalu mix.

  3. Place on the sheet and press gently to form 1/2" thick disc.

  4. Make the rest of the Pela Vadiyalu.

  5. Sun-dry till completely dry. The vadiyalu are done when you break them and the insides are dry as well.

    Pela Vadiyalu
  6. Store in an air-tight container.
Frying the Pela Vadiyalu
  1. In a kadai or large ladle, heat enough oil till medium hot.
  2. Add the Vadiyalu and fry till they puff up and are a very light brown.
  3. Enjoy with Sambar Rice.


Pela Vadiyalu - Pori Vadam - Aralu Sandige

I am taking this crunchy treat to  the party at Fiesta Friday #113 hosted by Sonal @ simplyvegetarian777 and Laurie @ ten.times.tea.


  1. Perfect summer recipe.. which can be stored for a long to use it on a hurry day.. Remembers my grandma and aunt’s will prepare this for summer.. and preparing with puffed rice very interesting..

  2. Some recipes esp when they are your Mom’s speciality certainly holds a great value to you. This is such a cumbersome task and then the drying process etc. No wonder people dont have the patience these days to make all this. Our mothers, thankfully raised us well and hence we still make this no matter what, even though they are in small batches. These are such lovely recipes from your part of the world which I really loved reading about, also the explanation of Vadiyalu was perfect! Its more or less like our Vadagams in Tamil Nadu.

  3. I do make fritters with aralu, but never tried this way, with sago. Do need to try sometime. Thanks for sharing.

  4. I used to make something similar only with sago back in India. Here we don’t get to see sun so I totally miss making these. Looks delicious.

  5. This is truly a labour of love! Making them from scratch sounds fascinating. But I’m sure once they are dried and stored, it would be quite handy to fry them instantly whenever required.

  6. We used to prepare with rice but using pori is new to me.. Vadiyalu looks yummy and crunchy.. Especially the pic with chilli pieces shown up is so tempting and looks spicy. Being a spicy food lover, loved your share ! Will try sometime.

  7. These little fritters sound so delicious and tasty. I am amazed that you have made these from scratch. Its so wonderful to know that you are making use of your mums teaching.

  8. I would love to get a box of this vadiyalu from you anytime. Making this sort vadiyalu at home is definitely an art. Have to wait for summer to make this fantastic summer special.

  9. This is really such a beautiful recipe. Can we eat it like this only or using in curries. Lovely share Aruna

  10. I love pelala vadiyalu – so yummy with puppu or pulusu. Never made them at home though. I have to look for Pelalu in Indian store. May be I can try making them this summer.

  11. These crunchy munchy beauties are so tempting, we Indians sure know how to use the summer sun to get the best out of it, loved the recipe thanks for sharing.

  12. The vadiyalu look so yummy .. wish we had the facility to dry them .. I like home made ones but can’t prepare due to the lack of space for drying.

  13. After frying the Vadiyalu which you generously shared with me, here’s my VADIct There are Vadiyalu and then some!!! What a delightful burst of flavours in the mouth ~ popping, crunchy, spicy, featherlight, crispy, tasty! You don’t know what you’ve been missing until you’ve had one and then there’s no looking back! THE best I’ve ever tasted. Thank you for sharing such a prized recipe so generously!

I would love to hear your thoughts and suggestions. Do leave me a comment.