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.
Cuisine Andhra, Ayurveda, Indian, South Indian, Vegan
Servings 25Vadiyalu
Ingredients
1CupRice, Biyyam(~300 gms)
6Spicy Green Chillies, Pachi Mirapakayalu
2tspCumin Seeds, Jeelakarra
2tbspGrated 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.
Keyword Aviri Vadiyalu, Vadiyalu
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