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In a separate vessel add rice flour and 2 bowls of water to make the batter. Keep aside.
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Put large vessel and boil 3 bowls of water till it reaches boiling point.
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Meanwhile, let's make sago powder by adding sago to a blender.
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When the water reaches boiling point, add salt, sesame seeds, cumin seeds and sago powder.
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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.
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Add 1 tbsp. oil to this concentration and cook on medium heat till it becomes thick.
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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.
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To cool rice flour batter, we can put it under the fan.
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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.
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In our recipe, we have used both star shape as well as round holes.
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Grease murukku maker and polythene sheet and put a small quantity of batter in murukku press and gently press over the sheet.
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Once they turn semi-dry, flip to another side to dry both sides. Usually, it takes 2-3 days to totally sun-dry.
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Once sun-dried we can preserve in an airtight container.
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Biyyam Vadiyalu or Rice flour papad can be deep-fried in oil and served when cooled.
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They are puffy and tastes great when accompanied with sambar rice or any dal recipes.