Growing up, summers always meant and associated with couple of things. Like Vadiyalu or homemade vadiyalu, ice creams, milkshakes etc. Especially when I was in school, and we used to live in colonies where we had access to lot of space and loads of sunshine. We always had terrace and Amma always used to make these and it was mostly my job to make these papads. Those were many years ago, of course, when I was still in collage.
After marriage and kids, I never had time to make these and we shifted places. Our current house don’t have much space and we hardly go to the terrace. So our quote of Rice Papads come from my SILs, who always make it during summer. We even get homemade vadiyalus that are made by sil’s neighbours in large quantity.
This year my sil made it and the sun was so sharp, that everything got done the same day. The papads came out so well, real melt in the mouth texture. I wanted to record the recipe, which isn’t much of a recipe. It all depends on how you make it and it’s never a recipe who can just like that make. Still I wanted to make sure I share it here. Afterall most recipes can be learnt, especially when it is so delicious.
We also add chili flakes, just chili seeds and onions to the batter. Here it was with cumins and cumin always tastes awesome when fried.
This is for the second day of Summer Special. What’s a typical Madras Summer without these special dishes!
Raw Rice – 2 cups
Salt to taste
Water – Nearly 5 cups
Other optional ingredients
Cumin Seeds – 2 tsp
Red Chili flakes/ Seeds – 1 tsp
Oil – for deep frying
How to make the Biyyam Vadiyalu
Wash and soak the rice overnight. Next morning, change the water couple of times, drain the rice. Grind the rice to almost smooth and coarse texture. Mostly this can be sort of minute coarse rice grains.
Take water in a pan and bring to boil. When it is in the stage of rolling boil, add salt, cumin (if adding), slowly add the rice batter and keep stirring quickly to ensure it gets cooked. This takes about 10 1- 5 mins to get cooked.
Have the sheets ready and when the mix is hot still, spread out as small discs and sun dry till done.
The consistency of the Rice batter can be managed as how you want to spread the papads. If you want flowing ones, you can make thinner batter, if you want to make murukku types, the batter has to be thick and can be squeezed out from a murukku press.
This takes about a day or two to get dried up, depending on how sharp the sun is.
This can be stored over a year in an air tight container. And fried when needed.
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