Flattened Rice Fryums Atukula Vadiyalu Aval Karuvadam Recipe Avalakki Sandige

Flattened Rice Fryums- Atukula Vadiyalu- Aval Karuvadam Recipe -Avalakki Sandige

Flattened Rice Fryums- Atukula Vadiyalu- Aval Karuvadam Recipe -Avalakki Sandige foodbheem
Flattened Rice Fryums- Atukula Vadiyalu- Aval Karuvadam Recipe -Avalakki Sandige foodbheem.com

Made with Atukulu (as Poha or Beaten Rice is called in Telugu), these vadiyalu are very easy to make and need very few ingredients.
We make them in summer and store them and fry them up as and when needed.

Flattened Rice Fryums:

Preparation Time: 10 mins
Cooking Time: 5 mins
Drying Time: 1-2 Days
Fraying Time (for a batch of 50g): 3-4 mins
Total Time: 5 Days 15 mins
Serves: Makes 150-200 gm
Course: Accompaniments, Vadiyalu
Cuisine: Andhra Recipes, Indian

Ingredients:

4 Cups Aval / Poha / Flattened Rice
1/4 Cup Sago / Sabudana / Jevvarasi
7-8 Green Chilli
2 tbsp – Poppy Seeds
1/2 -Lemon
1/2 Cup -Sour Curd / Yogurt
1/4 Cup -Chopped Coriander Leaves
Salt To taste
Pinch of  Hing

Preparation:

Wash and soak the sago in water for 2 hours. After 2 hours, drain the water and add the sago to the sauce pan and add fresh water and keep stirring the sago till the sago turns like a koozh (porridge) and becomes translucent and shiny. Once the sago is cooked, switch off the flame and allow it cool off completely.Rinse the aval twice and set that aside.Take the green chillies, salt and hing in a mixer and grind it to a nice paste.In a mixing bowl, add aval, cooked sago, poppy seeds, ground green chilli paste, curd and mix everything well nicely. Squeeze the juice out of the lemon and filter it and add it to the mixed fryums mixture. Also add finely chopped coriander leaves and mix everything well nicely.

Method:

You should be able to make small balls out of the mixture. If you feel the mixture is too dry, sprinkle water little by little and make the mixture to thick and you should be able to make small ball out of it.Spread a 2 meter long clean 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.

Tips:

  • Adding Ash gourd and white pumpkin adds nice tanginess to the batter .This is optional.
  • Make the batter thick only . Dont add too much water while grinding .
  • Don’t skip adding hing .
  • If you dont want oil fry you can use air fryer without oil you can fry these fryums. or you can use microwave oven.


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