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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