Deep-fried Andhra Aviri Vadiyalu
Aviri Vadiyalu from Andhra Pradesh
Prep Time
10 mins
Cook Time
45 mins
Drying Time
6 hrs
 

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.

Course: Accompaniments, Side Dish
Cuisine: Andhra Recipes, Indian Food, South Indian
Keyword: Aviri Vadiyalu, Vadiyalu
Servings: 25 Vadiyalu
Author: Aruna
Ingredients
  • 1 Cup Rice, Biyyam (~300 gms)
  • 6 Spicy Green Chillies, Pachi Mirapakayalu
  • 2 tsp Cumin Seeds, Jeelakarra
  • 2 tbsp Grated Ginger
  • Salt to Taste
  • Water, as Needed
  • Oil for Greasing
Instructions
Making the Batter
  1. Wash and soak the rice in 2 cups of water for about 4 hours. 

  2. Drain the water and grind to a smooth, runny batter (dosa batter consistency).

  3. Grind the green chillies, ginger, and cumin together to a coarse paste. 

  4. Add the spice paste and salt to the rice flour batter and mix well.

Making the Aviri Vadiyalu
  1. Take a vessel capable of holding 1.5 litres of water.

  2. Pour 1 litre of water into it and bring to a boil.

  3. Take a plate that fits like a lid onto the vessel.

  4. Grease it with a few drops of oil.

  5. Place the plate on the vessel with the boiling water.

  6. Pour a small amount of batter and make a small circle about 3" in diameter.

  7. Cover with another plate and steam for 1 minute. You know the vadiyam is cooked when it becomes translucent.

  8. 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.

  9. Grease the plate again and repeat the process of making the Aviri Vadiyalu.

  10. 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.

  11. Store in an air-tight container.

Using the Aviri Vadiyalu
  1. 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.