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. After all 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!
Biyyam Vadiyalu
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 - 15 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.
Notes
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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Recipe
Biyyam Vadiyalu | Homemade Rice Papad
Ingredients
- 2 cups Rice Raw
- Salt to taste
- Water 5 cups (approx)
- Cooking Oil for deep frying
Other optional ingredients
- 2 tsp Cumin Seeds
- 1 tsp Red Chilli Flakes / Seeds
Instructions
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 - 15 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.
Notes
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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Chef Mireille says
how nice to be able to prepare foods with natural sun drying - I dont have that option in an apartment
vaishali sabnani says
When I got married I saw my mil making these but now no more..we get them from the market. .just a kg which lasts forever , but great to have the recipe and these look so well made ..very crunchy.
nandoos Kitchen says
love this papad. We also make it with little variation..
The Pumpkin Farm says
very well explained valli...we do slightly differently, we use rice powder instead of batter...i am little wary of the stickiness while dealing with the cooked batter...but ur explanation makes it feel like a doable thing
Priya Suresh says
I make mine here itself, earlier we used to carry from India, but i learned few years back to make this rice papads and now making my batch every year, love these crispy papads.Now am waiting eagerly for summer to make some;
Kalyani says
brings back memories of grandmom and mom doing this .. like u, even I dont have the space to do this..
but so nice of ur SILs to pack in a large batch every summer .. I too could use up a little :-))
Varadas Kitchen says
I remember summers guarding a large variety of these goodies as they dried so the birds didn't get them. Brought back happy memories.
Sarita says
Ohh what a nice recipe! Vadiyalu used to have in my meal.. I'm missing here now.. Will try this recipe soon.
Maha Gadde says
i love these. n mom also prepares in summer...
Prachi Agarwal says
never made rice papad at home...bt its awesome...will try it soon
Sreevalli E says
Yummy & crunchy papad..
Suma Gandlur says
I prepare all the vadiyalu myself here and the real summer is around the corner for me. 🙂
We use rice flour to make these. I have to try this version of yours too this summer.
Sandhya Ramakrishnan says
Bought back so many of my childhood memories. It is such a lovely feeling to make homemade appalams and vadams. I made jevarisi vadam one year, but most of the time, the sun is just not strong enough here. Should move down South soon 🙂
Pavani N says
Yumm, yumm love these crunchy munchy treats..
Harini-Jaya R says
I tried making these one summer and then subsequent summers I have been getting them from mil/mom. But it is a lovely experience to make them first hand!
Vahini Manohar says
If we have to eat uninterested food we can adjust with crunchy to use in the side & we can complete our meal.
Jyothsna says
After draining the water do we have to grind only drained rice or we need to add little water to the rice?
Srivalli says
You will have to add little water to grind the rice into a coarse batter.