May 30, 2011

Borugula Vadiyalu ~ Puffed Rice Fryums

Ingredients :

Puffed Rice : 4 cups
Green chilli paste to taste
Salt to taste
A pinch of hing
Method :

Soak the puffed rice in water for 5 to 10 minutes and drain. Mash the puffed rice and add the salt, hing and green chilli paste and mix well. Sprinkle little water and combine well. Make small round shape papads on a plastic sheet and dry them in hot sun. One day of hot sun light is enough for drying them. When dried well, remove from the sheer and store in a airtight container. Deep fry the papads in hot oil before serving.

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  1. Crispy & a tasty accompaniment to rice & smabhar!!
    Prathima Rao
    Prats Corner

  2. Never made r heard abt thhis...seems easy

  3. What a simple and yummy recipe to crispy fryums..

  4. Borugula vadiyalu looks crispy and delicious, love to have with sambar. We too make this with little variation,we add grated yellow cucumber.

    Ur's is absolutely fabulous.

  5. Very healthy and tasty looking fritters. Always game for such crispy fritters.
    Hamaree Rasoi

  6. delicious crispy can have it anytime

  7. This looks have a lovely blog...I am having a giveaway in my blog..Y dont you check and join that

  8. wow, that sounds simple and great, what a wonderful recipe :)

  9. Inni varieties chesi ma nollu oorela chesthunnaru.

  10. wonderful crunchy fryums and very tempting ....

  11. All the vaadams are new...awesome...I am planning to make with rava n sago(the usual ones this yr)


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