Thursday, July 10, 2014

Biyyam Vadiyalu / Sun dried Rice Fryums

Biyyam / Rice - 3 cups
Saggubiyyam / Sabudana - handful
Water - 12 cups
Salt to taste
Vaamu / Ajwain - 2 tbsp

  1. Soak rice and sabudana separately for overnight.
  2. Next day drain the water in rice and make a batter with 2 cups of water . The consistency should be like dosa batter.
  3. Add 10 cups of water to a bowl, put it on a stove.
  4. Add drained sabudana and allow to cook. Sabudana should be transparent if it cooks properly. Add salt and mix well.
  5. At this stage reduce the heat add rice batter and mix continuously to avoid lumps.
  6. Mix well for 10 minutes. The batter becomes thick.
  7. Place the star shaped plate with  murukku press. Fill the murukku press with thick batter.
  8. Press on the plastic sheet. Leave some space in between. Place it under direct sunlight for 24 hrs. Flip it. Dry them under sun for 2-3 days or until they are completely dries.
  9. Store them in an air tight container. They stay for one year.
  10. Deep fry them in oil. Serve them with South Indian meal.

Note: Rice and water ratio should be 1:4.


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