Biyyam Vadiyalu, Rice Flour Papad, Biyyam Pindi Vadiyalu
Biyyam Vadiyalu or Rice flour papad is one of the deep-fried crip and mouth melting snacks popularly consumed as a side dish accompanied with dal or sambar recipes, unlike normal papads.
During summers, my grandmother and my mom used to make this recipe early morning and sundry them for 2-4 days based on the sunlight and preserve them in an airtight container for the later year.
Unlike papad, they are made with rice flour, they are white and when I was a child I was amazed by this recipe as they are in small in size and when fried they expand like flowers.
My mom used to pack them to my lunch whenever she makes kadambam recipe. But I always like to eat during the evening by sprinkling spice mix or masala powder.
When it comes to our recipe, our version of Biyyam Pindi Vadiyalu came so well that they were puffy when deep-fried and melt in our mouth. I bet even you can make same like me by following below steps along with tips.
TIPS to make Biyyam Vadiyalu or Rice Flour Papad:
- Adding sago powder along with rice flour makes Vadiyalu puffy.
- Sago powder will bond with rice flour so murukku becomes crack-free when sundried.
- Adding little oil while cooking rice flour makes it free from forming lumps.
- While sun drying vadiyalu, if we spread the layer of oil and water over polythene cover, they come out easily without sticking.
- While adding rice flour, instead of adding it directly, add it to little water and make it batter. Then add it to boiling water to avoid lumps.
- Always add a little salt, when the dried concentration of salt becomes thick and become salty.
- Adding little lemon juice will keep vadiyalu white when deep-fried.
- Do not put hot batter over a plastic sheet, it may melt or release harmful chemicals.
You may also like to check other recipes:
Biyyam Vadiyalu, Rice Flour Papad, Biyyam Pindi Vadiyalu
Biyyam Vadiyalu or Rice flour papad is one of the deep-fried crip and mouth melting snacks popularly consumed as a side dish accompanied with dal or sambar recipes, unlike normal papads.
Ingredients
Measurement: 1 bowl = 750 ml./ 250 gms.; 1 cup = 200 ml.
- Rice flour – 250 gms.
- Water – 5 bowls
- Sago – 1 small bowl
- Salt – 1 tbsp.
- Cumin seeds – 1 tbsp.
- Sesame seeds – 2 tbsp.
- Lemon – ½ slice
- Oil – required
Instructions
- In a separate vessel add rice flour and 2 bowls of water to make the batter. Keep aside.
- Put large vessel and boil 3 bowls of water till it reaches boiling point.
- Meanwhile, let's make sago powder by adding sago to a blender.
- When the water reaches boiling point, add salt, sesame seeds, cumin seeds and sago powder.
- Stir continuously, within a minute or two we get sticky concentration. Now add rice flour batter and stir continuously so that there are no lumps.
- Add 1 tbsp. oil to this concentration and cook on medium heat till it becomes thick.
- One should take care that the bottom doesn’t stick or get burnt. If burnt don’t try to scratch it. It may ruin the flavor.
- To cool rice flour batter, we can put it under the fan.
- We can press murukku batter either on polythene sheet or on clean cotton cloth. When it comes to polythene sheet it becomes easy to lift papads.
- In our recipe, we have used both star shape as well as round holes.
- Grease murukku maker and polythene sheet and put a small quantity of batter in murukku press and gently press over the sheet.
- Once they turn semi-dry, flip to another side to dry both sides. Usually, it takes 2-3 days to totally sun-dry.
- Once sun-dried we can preserve in an airtight container.
- Biyyam Vadiyalu or Rice flour papad can be deep-fried in oil and served when cooled.
- They are puffy and tastes great when accompanied with sambar rice or any dal recipes.
Recipe Video
How to make Biyyam Vadiyalu or Rice Flour Papad:
- In a vessel add rice flour and add 2 bowls of water and mix well.
Note: Use the same bowl used for rice flour for water measurement.
- In a large vessel, add 3 bowls of water and boil with lid covered.
- Put sago in a blender and grind to a fine powder.
- Add salt, cumin seeds, sesame seeds and little lemon extract.
- Put 3 tbsp. of powdered sago by stirring continuously as there is a chance of lump formation.
- Add diluted rice flour mixture and stir continuously.
- Put 1 tbsp. oil in rice flour mix so that murukku will not break and can be easily removed when dried.
- Cook on medium flame till flour mix thickens at the same time stir continuously so that bottom doesn’t stick and lumps do not form.
- Once the batter is cooked, keep it aside and let it cool.
Note: If a batter is hot and applied on a polythene sheet, chemicals from plastic may get melted and get contaminated with our recipe, which is not good for health.
- In a small bowl, add little oil and water and mix well to apply on the polythene sheet so that murukku can be lifted easily when dried.
- Spread oil and water mix over a polythene sheet and also apply the same to murukku maker.
- Attach required shape (I have used both star as well as three holes) into the murukku maker.
- Take a small portion of batter and put it in murukku maker.
- Gently press the batter and make murukku in a circular or your liked shape.
- Let them dry. Usually, it may take 24-48 hours based on the temperature of the sun. During summer they may dry in a single day if they are made early morning.
- When Biyyam Vadiyalu is sun-dried store in an air-tight container.
Frying Biyyam pindi Vadiyalu:
- In a small kadai, put little oil and heat it to medium temperature.
- Add Rice Flour Papad in oil and deep fry till they expand in size.
Note: Based on the size and quantity of oil in kadai, put one or more pieces of biyyam vadiyalu.
Note: To check whether the oil is heated or not, we can put a small piece into oil, if it floats then the oil is ready to fry.
