Biyyam Vadiyalu
These sun-dried Andhra rice crisps start with a simple cooked rice batter seasoned with cumin and green chili. Once dried hard in the sun, they puff up beautifully when fried and add a crunchy bite to everyday meals.
For 8 servings
- prep · ~480 min
Soak the rice.
Wash the rice well and soak it in plenty of water for 8 hours or overnight. Drain fully before cooking the batter.
TIPLong soaking helps the rice cook down smoothly and gives a better texture for piping. - mix · ~5 min
Grind the soaked rice.
Grind the drained rice with a little of the measured water to a smooth, pourable batter without any gritty bits.
- boil · ~20 min
Cook the batter into a thick paste.
1.Pour the rice batter into a heavy pan with the remaining water.2.Add salt, cumin seeds, and crushed green chili.3.Cook over medium heat, stirring constantly so no lumps form.4.Keep cooking until the mixture turns glossy, thick, and drops heavily from the spoon.TIPThe paste should be thick enough to hold shape when dropped, but still soft enough to spoon out. - assemble · ~15 min
Shape the vadiyalu.
1.Spread the plastic sheets in a sunny spot or on trays.2.While the mixture is still warm, drop small rounds onto the sheets with a spoon.3.Leave a little space between each one so air can circulate.4.Smooth the tops lightly if needed for even drying. - rest
Sun-dry until fully hard.
Dry the shaped vadiyalu in strong sun for 2 to 3 days, bringing them indoors at night. Turn them over after the first day and dry until completely crisp with no moisture left.
TIPAny trapped moisture can spoil the batch, so dry them thoroughly before storing. - fry · ~5 min
Deep fry the dried vadiyalu.
1.Heat the oil over medium heat until hot but not smoking.2.Slide in a few dried vadiyalu at a time.3.Fry for a few seconds until they puff and turn crisp.4.Remove and drain well before frying the next batch. - serve
Serve the biyyam vadiyalu.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Grind the soaked rice very smooth; any graininess makes the dried vadiyalu crack unevenly.
- 2Stir the batter constantly as it cooks so it turns glossy and lump-free instead of catching at the bottom.
- 3Shape them while the paste is still warm, because it firms up quickly and becomes hard to drop neatly.
- 4Make small, even rounds so they dry at the same rate and puff uniformly in hot oil.
- 5Turn the vadiyalu on the second day of drying to remove hidden moisture from the underside.
- 6Store only after they are fully brittle; even slight softness can make the batch spoil in the jar.
- 7Fry on medium heat in small batches so they puff fully without browning too fast.
Adapt it for your goals.
Spicier
Increase the crushed green chili slightly for a hotter, more Andhra-style bite that stands up well to curd rice and dal.
pepper cuminPepper-cumin
Replace part of the green chili with crushed black pepper for a warmer, less sharp heat and extra aroma.
mini vadiyaluMini-vadiyalu
Drop smaller rounds for quicker drying and bite-size fryums that are easy to serve alongside meals.
air fryerAir-fryer
Brush or spray the dried vadiyalu lightly with oil and air-fry for a lighter version with less deep frying.
Why this is on our healthy list.
Light, Simple Ingredients
Made mainly from rice, cumin, green chili, and salt, this dish uses a short ingredient list without heavy additives.
Digestive Spice Support
Cumin adds aroma and is traditionally valued in Indian cooking for helping make starch-heavy foods feel easier to digest.
Naturally Vegan Base
The batter itself contains no dairy or animal products, fitting plant-based meal spreads when fried in suitable oil.
Frequently asked questions
It should look glossy, feel thick, and fall from the spoon in heavy drops while still being soft enough to shape.
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