Palakayalu ~ Easy Deepavali Snack

Palakayalu

Palakayalu is a rice-based crispy snack from Andhra, made in both sweet and spicy version. This makes a delicious finger food for kids.

This version is slightly sweet and salty, if you want a more spicy version, you can add green chili or red chili paste. The rice flour is cooked in hot water and then kneaded with ajwain seeds. Then it is rolled out as balls or as long sticks.

This was my last pick for the Rice-based Deep-fried Snacks from Andhra. All the snacks have a good shelf life and make a wonderful evening snack as well.

If your kids are fond of such munchies, these are something you can easily make and stock them. These are typically what can be called as Jar Snacks. I was inspired by this recipe and really loved it.

Palakayalu is the snack for the final day of Snacks from the Same State in the BM#104 Sweets & Snacks and for the evening snack from Rajasthan in Cooking 4 all seasons, you can check out!

Palakayalu
Week 1 – Sweets (Indian Traditional Sweets)

Day 1 is Arcot Makkan Peda
Day 2 is Burhanpur Jalebi
Day 3 is Ghevar
Day 4 is Motichoor Ladoo
Day 5 is Ghotua Ladoo
Day 6 is Bandar Laddu

Week 2 – Snacks from the same State (Andhra)

Day 1 is Kara Sev
Day 2 is Kobbari Chegodilu
Day 3 is Karam Gavvalu
Day 4 is Garlic Kara Sev
Day 5 is Venna Murukulu

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How to make Palakayalu

Step By Step Pictures to make PalakayaluHow to make Palakayalu 1 How to make Palakayalu 2

Palakayalu ~ Easy Deepavali Snack

Ingredients Needed:

1 cup Rice Flour
1/2 tsp Sugar
Salt to Taste
2 tsp Cooking Oil
1 cup Water
1/2 tsp Carom Seeds / Ajwain / Vaamu
Cooking Oil for deep frying

In a nonstick pan, bring 1 cup of water to boil, add sugar and salt. Then slowly add the rice flour and mix well. Cook in low flame for the flour to get cooked well.
Allow to cool down, then add oil, ajwain seeds, knead well till the dough turns soft.
Then pinch out small balls, roll between your palm into a 2 inch long sticks.
Continue with the rest of the dough.
Heat a Kadai with oil, when hot deep fry the sticks in batches until the sticks are well cooked.
Keep flipping the sticks over till they are golden brown and crisp.
Drain on a kitchen towel and when cools down, store these in airtight containers.
Enjoy a great tea time snack!

Rice Crispy Sticks

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Palakayalu ~ Easy Deepavali Snack
Palakayalu is a rice-based crispy snack from Andhra, made in both sweet and spicy version. This makes a delicious finger food for kids.
Palakayalu
Votes: 0
Rating: 0
You:
Rate this recipe!
Course Snacks
By Cook Method Deep Fried
By Diet Kid Friendly
Keyword Jar Snacks
Servings
Ingredients
Course Snacks
By Cook Method Deep Fried
By Diet Kid Friendly
Keyword Jar Snacks
Servings
Ingredients
Palakayalu
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a nonstick pan, bring 1 cup of water to boil, add sugar and salt. Then slowly add the rice flour and mix well. Cook in low flame for the flour to get cooked well.
  2. Allow to cool down, then add oil, ajwain seeds, knead well till the dough turns soft.
  3. Then pinch out small balls, roll between your palm into a 2 inch long sticks.
  4. Continue with the rest of the dough.
  5. Heat a Kadai with oil, when hot deep fry the sticks in batches until the sticks are well cooked.
  6. Keep flipping the sticks over till they are golden brown and crisp.
  7. Drain on a kitchen towel and when cools down, store these in airtight containers.
  8. Enjoy a great tea time snack!
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7 comments

  1. I came to say we shape these into balls. I see you mentioned it can be rolled into balls or oblong shape. These use to be a common snack when we were growing up. Palakayalu have turned out really good, an addictive snack.

  2. Wow ! What a lovely snack ! The Gujju khichyu is made by cooking the rice flour and I love this cooked flour , a crisp snack out of that same flour would surely be a treat !
    A must try – don’t know when I will be teying these , but for sure you might have to plan another marathon .

  3. They make a great snack to munch on. We shape them as balls but it takes patience to sit and shape them into tiny balls when making in a large quantity. Also we don’t cook the flour before shaping them.

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