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.
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
- Soak the saggubiyyam in 1.5 cups water for about 2 hours.
- 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.
- Add the ajwain to it and mix well.
- Turn off the heat and set aside.
Preparing the Pelalu
- Put the 1/2 the pelalu into a large vessel.
- Add 1.5 cups water and mix well. The pelalu will start to absorb water and disintegrate a bit.
- Add the rest of the pelalu and another cup of water.
- Mix well and let it sit for about 10 minutes.
- In the meantime, chop the green chilli to very small pieces.
- Add the green chilli pieces and salt to the soaked pelalu.
- Mix well.
- Add the cooked saggubiyyam to the pelalu.
- Mix well.
Making the Pela Vadiyalu
- Spread a thick plastic sheet in the sun.
- Make about 1.5" balls of the Pelalu mix.
- Place on the sheet and press gently to form 1/2" thick disc.
- Make the rest of the Pela Vadiyalu.
- Sun-dry till completely dry. The vadiyalu are done when you break them and the insides are dry as well.
- Store in an air-tight container.
Frying the Pela Vadiyalu
- In a kadai or large ladle, heat enough oil till medium hot.
- Add the Vadiyalu and fry till they puff up and are a very light brown.
- Enjoy with Sambar Rice.