This is the recipe for Aviri Vadiyalu from Andhra Pradesh. These are steamed sun-dried rice batter fritters that can be stored upto a year and are fried before being eaten.
Wash and soak the rice in 2 cups of water for about 4 hours.
Drain the water and grind to a smooth, runny batter (dosa batter consistency).
Grind the green chillies, ginger, and cumin together to a coarse paste.
Add the spice paste and salt to the rice flour batter and mix well.
Take a vessel capable of holding 1.5 litres of water.
Pour 1 litre of water into it and bring to a boil.
Take a plate that fits like a lid onto the vessel.
Grease it with a few drops of oil.
Place the plate on the vessel with the boiling water.
Pour a small amount of batter and make a small circle about 3" in diameter.
Cover with another plate and steam for 1 minute. You know the vadiyam is cooked when it becomes translucent.
Using a sharp knife, loosen the edges of the Aviri Vadiyam and gently remove it and place it on a plate or a plastic sheet.
Grease the plate again and repeat the process of making the Aviri Vadiyalu.
When all vadiyalu are steamed, sun-dry them for 1 day (At least 6 hours) in bright sunshine. They will lose all moisture and become crisp.
Store in an air-tight container.
Deep-fry the vadiyalu just before serving. Tastes fabulous with Pappu Annam, Sambar Sadam, or even when bits of it are mixed with plain rice topped with sesame oil.