Loading...
Crispy, sun-dried rice fritters from the heart of Andhra Pradesh. Made with rice and sago, these savory crackers are stored for months and fried to golden perfection, offering a delightful crunch with every meal.
Soak Rice and Sago
Grind the Batter
Cook the Porridge
A fiery and aromatic egg fry from Andhra Pradesh, where hard-boiled eggs are tossed in a spicy onion-tomato masala with plenty of green chilies. A quick and delicious side dish for rice or roti.
Pesarattu, popularly known as Moong Dal Polo in the Andhra region, is a classic breakfast crepe. Made from a simple batter of whole green moong lentils and rice, these savory pancakes are crispy on the outside, soft inside, and packed with protein. Often topped with chopped onions and served with a spicy ginger chutney (Allam Pachadi), it's a healthy and delicious start to the day.
A classic Andhra breakfast combining a crispy green moong dal dosa (Pesarattu) with a savory semolina filling (Upma). This wholesome and protein-rich dish is a complete meal in itself, best enjoyed with ginger chutney.
A fiery and aromatic biryani from the heart of Andhra Pradesh. Tender mutton pieces are cooked with fragrant basmati rice and a bold, spicy masala made with green chilies and fresh herbs. A true feast for spice lovers.
Crispy, sun-dried rice fritters from the heart of Andhra Pradesh. Made with rice and sago, these savory crackers are stored for months and fried to golden perfection, offering a delightful crunch with every meal.
This andhra recipe takes 60 minutes to prepare and yields 8 servings. At 163.76 calories per serving with 2.13g of protein, it's a moderately challenging recipe perfect for snack or side.
Add Spices and Cool
Pipe and Sun-Dry
Store the Vadiyalu
Fry and Serve
Add 1/2 teaspoon of asafoetida (hing) to the batter while cooking for a distinct flavor and digestive benefits.
Add 1 tablespoon of crushed garlic or ginger paste along with the green chillies when grinding for a more pungent taste.
Mix in 2-3 tablespoons of finely grated carrot or finely chopped cilantro into the cooled porridge before piping for added flavor and color.
Rice and sago are rich in complex carbohydrates, providing a quick and sustained source of energy to fuel your body and daily activities.
This recipe is made entirely from rice and sago, making it a suitable and delicious snack for individuals with gluten intolerance or celiac disease.
A serving of 15 fried Biyyam Vadiyalu contains approximately 150-180 calories. The exact number can vary based on the amount of oil absorbed during frying.
Biyyam Vadiyalu is a traditional, homemade snack that is naturally gluten-free. However, since it is deep-fried, it is high in calories and fat. It's best enjoyed in moderation as part of a balanced meal.
There are two common reasons for this. First, the vadiyalu might not have been dried completely. Any moisture will prevent them from puffing up. Second, the oil temperature might be incorrect. If the oil is not hot enough, they won't puff.
They should be completely hard, brittle, and translucent. When you try to break one, it should make a sharp snapping sound. There should be no softness or pliability.
Yes, you can make them with just rice, but sabudana is highly recommended. It adds a unique lightness and extra crispiness, and helps the vadiyalu puff up beautifully when fried.
When dried properly and stored in a completely airtight container away from moisture, Biyyam Vadiyalu can last for a year or even longer at room temperature.