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Biyyam Vadiyalu
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Biyyam Vadiyalu, Rice Flour Papad, Biyyam Pindi Vadiyalu
Prep Time
10 mins
Cook Time
20 mins
Sun Dry
2 d
Total Time
2 d 30 mins
 

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.

Course: Side Dish
Cuisine: Andhra
Keyword: Biyyam Pindi Vadiyalu, Biyyam Vadiyalu, Rice Flour Papad
Servings: 1 Medium jar
Author: Uppada Lakshmi
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
  1. In a separate vessel add rice flour and 2 bowls of water to make the batter. Keep aside.
  2. Put large vessel and boil 3 bowls of water till it reaches boiling point.
  3. Meanwhile, let's make sago powder by adding sago to a blender.
  4. When the water reaches boiling point, add salt, sesame seeds, cumin seeds and sago powder.
  5. 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.
  6. Add 1 tbsp. oil to this concentration and cook on medium heat till it becomes thick.
  7. 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.
  8. To cool rice flour batter, we can put it under the fan.
  9. 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.
  10. In our recipe, we have used both star shape as well as round holes.
  11. Grease murukku maker and polythene sheet and put a small quantity of batter in murukku press and gently press over the sheet.
  12. Once they turn semi-dry, flip to another side to dry both sides. Usually, it takes 2-3 days to totally sun-dry.
  13. Once sun-dried we can preserve in an airtight container.

  14. Biyyam Pindi Vadiyalu or Rice flour papad can be deep-fried in oil and served when cooled.

  15. They are puffy and tastes great when accompanied with sambar rice or any dal recipes.

Recipe Video