Biyyam Vadiyalu

1. 1

   Step 1

   • a.Soak Rice and Sago
   • b.Thoroughly wash the raw rice and sabudana under running water until the water runs clear.
   • c.In a large bowl, soak the washed rice and sabudana together in enough water to cover them by at least 2 inches. Let them soak for a minimum of 6 hours, or preferably overnight.
2. 2

   Step 2

   • a.Grind the Batter
   • b.Drain all the water from the soaked rice and sabudana.
   • c.Transfer the mixture to a wet grinder or a high-powered blender along with the green chillies.
   • d.Grind to a very smooth, fine paste. Add a few tablespoons of water if necessary to facilitate grinding, but keep the batter as thick as possible.
3. 3

   Step 3

   • a.Cook the Porridge
   • b.Pour the ground batter into a heavy-bottomed pot or kadai.
   • c.Add 6 cups of water and salt. Whisk well to ensure there are no lumps.
   • d.Place the pot on medium heat. Cook for 25-30 minutes, stirring continuously and scraping the bottom and sides to prevent sticking and burning.
   • e.The mixture will thicken considerably and turn into a glossy, translucent porridge. To check for doneness, the raw smell of rice should be gone.
4. 4

   Step 4

   • a.Add Spices and Cool
   • b.Turn off the heat. Immediately stir in the cumin seeds and sesame seeds.
   • c.Mix everything well. Allow the porridge to cool for 15-20 minutes. It will thicken further as it cools.
5. 5

   Step 5

   • a.Pipe and Sun-Dry
   • b.Lay a clean, thick plastic sheet or a clean cotton cloth (like a dhoti) in an area with direct, strong sunlight.
   • c.Using a spoon or a piping bag with a plain nozzle, drop small, coin-sized portions of the warm batter onto the sheet, leaving about an inch of space between each one.
   • d.Let them dry in the sun for 2 to 4 days, depending on the intensity of the sun. They will shrink, become hard, and turn translucent.
   • e.After the first day, gently peel them off the sheet and flip them over to ensure the other side also dries completely.
6. 6

   Step 6

   • a.Store the Vadiyalu
   • b.Once the vadiyalu are completely brittle and moisture-free (they should snap easily), they are ready for storage.
   • c.Store them in a clean, dry, airtight container at room temperature. They can be stored for up to a year.
7. 7

   Step 7

   • a.Fry and Serve
   • b.Heat vegetable oil in a kadai over medium-high heat for deep frying.
   • c.To test if the oil is ready, drop a small piece of vadiyalu; it should sizzle and rise to the surface immediately.
   • d.Carefully drop a handful of dried vadiyalu into the hot oil. They will puff up and double in size within 5-10 seconds.
   • e.Using a slotted spoon, quickly remove them before they change color significantly. Drain on a paper towel to absorb excess oil.
   • f.Serve hot as a crunchy accompaniment to rice dishes like sambar, rasam, or pappu.

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