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Pindi Vadiyalu -- Biyyam Pindi Vadiyalu -- Fryums with Rice Flour

Pindi Vadiyalu
Crunchy, yummy fryums are every kid's favourite item. They are also part of elaborate lunches and in some households they are part of Sunday special lunches. Pindi vadiyalu or fryums with rice flour are one among them. Summer is the season for every household to make all these sun dry items like saggubiyyam vadiyalu, minappu vadiyalu, tomato vadiyalu and the list goes on. During my childhood days it was a family activity. Some three four families used to make them at once. 
Making pindi vadiyalu is very easy to make, I love them very much. First time when I made them was a little bit scary...but now with full confidence not only making them I can also help and suggest all the tricks involved in it. To make these we need to have muruku maker. 

Ingredients:


  • Rice - 2 cups
  • Salt - to taste
  • Green Chillies - 5 to 7 (according to our taste)
  • Saggubiyyam/Sago - 1/2 cup
  • Water - 2 cups

Procedure:

  1. Soak rice for 8 to 10 hours.
  2. Grind it to smooth fine batter. The consistency of the batter should be like that of plain dosa or ladle pouring.
  3. Let it ferment for 24 hours.
  4. Soak saggubiyyam/sago for 4 hours and cook it till soft.
  5. Grind green chillies and salt to a fine paste.
  6. In a thick bottomed pan or vessel take water.(for one cup of rice one cup of water is enough)
  7. When water starts boiling add green chilli paste and cooked sago. Mix well. 
  8. Then add grounded rice batter and mix well. the batter thickens and get the dough's consistency. 
    Pindi Vadiyalu
  9. Allow this to cool to handle. Meanwhile in a muruku maker take desired pattern plate, normally 'single star' is used. 
  10. Spread plastic under the sun. Fill the muruku maker with dough and press it.  
  11. We can press it in circular motion or in any different ways.
  12.  Allow them to dry completely. This may take one to two days. 
    Pindi Vadiyalu

Pindi Vadiyalu

For frying them:


  1. Heat oil in a thick bottomed wok, drop two or three at a time.
  2. Fry them till they puff up completely.
    Pindi Vadiyalu

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