Pela Vadiyalu
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
Ingredients
  • 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)
Instructions
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.