Puffed Rice Fryums Pela Vadiyalu Aralu Sandige

Puffed Rice Fryums - Pela Vadiyalu - Aralu Sandige - Nel Pori Fryums Vadams

[caption id="attachment_3905" align="alignnone" width="300"] Puffed Rice Fryums - Pela Vadiyalu - Aralu Sandige - Nel Pori Fryums Vadams foodbheem.com[/caption]

Popped Rice Fryums are very crispy and spicy fryums and it is a very perfect accompaniment for any variety rice. Even with a simple rasam, this Nel Pori Vadams is a great treat for us. A very simple fryum you could make with less effort in summer season.Aralu Sandige is made with Nel Pori (puffed rice) and white pumpkin and with some spices in it. In Kannada Aralu, and Nel pori in Malayalam or Tamil. To attract the kids we can make vathal using different molds and also serve them as a snack for the kids. Making koozh vadam in idiyappam achi is cool idea.

Puffed Rice Fryums:

Preparation Time: 10 mins
Cooking Time: 5 mins
Drying Time: 1-2 Days
Fraying Time: 3-4 mins
Total Time: 5 Days 15 mins
Serves: Makes 150-200 gm
Course: Accompaniments, Vadiyalu
Cuisine: Andhra Recipes, Indian

Ingredients:

200 gms nel pori/aralu/puffed Rice/pelalu/laya
1/2 cup ash gourd chopped
1/4 Cup Saggubiyyam, Sabudana, or Sagu
1 tbsp green chilli paste.
1tbsp -Vamu, Ajwain/ Carom Seeds
2-3 tbsp -green coriander chopped
2 tbsp- lime juice
salt as required
pinch of asafoetida/hing

Preparation:

Over medium heat, boil the saggubiyam in the water in which it was soaked till you get a translucent and thick mix. Stir constantly. The consistency should be such that the mix slides of the spoon.Soak the saggubiyyam in 1.5 cups water for about 2 hours.
Add the ajwain to it and mix well.Mix the ash gourd, chilli paste, asafoetida, lime juice, coriander. In a vessel fill water and put the nel pori in it. immediately, squeeze out lightly and put it in along with the mix. gently mix all the ingredients with salt.

Method:

Spread a clean and nice white cloth or a plastic towel under Sun. If you are using a plastic paper, take a teaspoon of oil and water in a small bowl and sprinkle it on the plastic sheet and spread it nicely and then use it.Take a small ball(gooseberry) sized fryum mixture and make a small ball and keep it on the plastic sheet. Do not make the ball so tightly, then the inner portion wouldn’t get dried up nicely. Let it be light weight hollow ball. Repeat this step for rest of the fryums mixture. Allow them to dry nicely for 2-3 days. Everyday after sunset, take them in a air-tight container just to hold its dryness. Once the fryums are nicely dried up, take the dried fryums to an air-tight container and fry them as and when you need.

Tips:

• whenever you want, deep fry the same. serve along with sambar rice, rasam rice, bisibela bhath or any varieties of rice. You can also serve it with tea of coffee as snack.


• In a kadai or large ladle, heat enough oil till medium hot.


• If you dont want ash gourd you can skip it.


• If you dont want chilies you can skip it,make fryums with only salt and taste will become salty not spicy.


• Don't skip adding hing .


• If you dont want oil fry you can use air fryer without oil you can fry these fryums. or you can use microwave oven.

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