Atukula Vadiyalu ( called Aval Vadam in Tamil and Avalakki Sandige in Kannada) are sun-dried fritters made with beaten rice. They are fried as and when required, and are the best accompaniment to Sambar Rice.
In a very large vessel, dissolve the salt in water.
Add the Atukulu to the salted water.
With a gentle hand, mix well and set aside for 2-3 minutes.Do not use force or the Atukulu will disintegrate and you have have a lump on your hands!
Transfer the soaked Atukulu into colander (s) and drain all the excess water.
Leave the Atukulu to drain for about 30 minutes.
Transfer the soaked and drained Atukulu into a large vessel.
Add the chopped coriander, onion and green chillies.
Using a gentle hand or a large ladle, mix till the onion, coriander and chillies are evenly distributed.
Making the Atukula Vadiyalu
Take 1/2 a handful of the mix in your hand.
Using both your hands, press into a circular disc about 2" in diameter and 1/2" thick. Unless the mix is very dry, do not add any water. If the Vadiyalu are disintegrating just sprinkle some water and mix with a gentle hand.
Place the vadiyam on a plate. You can stack them as you can see from the image in the step-by-step tutorial.
Repeat the process to make other vadiyalu. You will get about 110-130vadiyalu.
Sun Drying the Atukula Vadiyalu
Spread a 2 meter long cotton cloth or plastic sheet in the sun.
Place the vadiyalu on the sheet to dry.
Sun-dry for at least 3 days (24 hours in total) while flipping the vadiyalu over each day.
Store in an air-tight container.
Frying the Atukula Vadiyalu
In a kadhai, over medium flame, heat enough oil to accommodate 2-3 vadiyalu at a time. The Atukula Vadiyalu will swell as you fry them.
Add the vadiyalu and fry them for 2-3 minutes. Flip over after a minute.
Serve as an accompaniment to Sambar Rice, Bisi Bele Bhaat, or indeed any one-pot rice meal.