VADIYAM

WHAT IS VADIYAM?

Traditionally, vadiyalu are made during summers in large quantities that can last throughout the year. During summer holidays, Indian moms make these and dry them under the Sun.

VARIETIES AND TYPES:

1. Bobberla Vadiyalu (Cowpeas)2. Nukala Vadiyalu (Broken Rice)3. Pesarla Vadiyalu (Mung Bean)4. Tomato Vadiyalu (Broken Rice, Tomato)

METHOD OF PREPARATION:

Take one cup of rice and quarter cup of tapioca into a wide plate and spread. Dry the rice tapioca mixture in hot sun for three hours. Take a dry mixie jar and add sufficient quantity of rice-tapioca mixture and grind. Like this grind the dried rice-tapioca mixture, sift and prepare flour and rawa. With one cup of rice and quarter cup of tapioca we get 125gms of flour and 125gms of rawa.

INGREDIENTS:

Rice-Tapioca Flour – 125gms Green Chilies – 6 Salt –3tsp Water - 600ml Oil – For frying Vadiyalu

Wash and finely chop green chilies. Crush the chopped chilies. Add some water and crush again to obtain juice. Strain the green chili mixture and extract juice discarding seeds and skin.

Heat a pan and add 300ml water and allow it to boil. When water is boiling add salt, green chili juice and rice-tapioca flour. Mix well stirring continuously to avoid lumps. Cook the flour mixture on low flame till thick. Transfer to a plate and spread. Allow the flour mixture to cool.

MAKING VADIYALU:

Spread a plastic sheet in sun. Use a press mould to prepare the vadiyalu. Use a large holed plate in the mould to prepare pindi vadiyalu. Wet your palm and knead the dough. Wetting palm will not allow the dough to stick. Take a portion of the dough and fill the mould. Close the lid and press sev. Spread the sev by moving the hand while pressing the mixture. Like this spread the vadiyalu sev on the plastic sheet. See that the vadiyalu sev is spread in single layer to dry fast.