Aviri Vadiyalu from Andhra Pradesh
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.
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
- 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.
Making the Aviri Vadiyalu
- 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.
Using the Aviri Vadiyalu
- 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.