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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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13 comments:

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

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

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

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  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.

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

    ReplyDelete
  6. delicious crispy can have it anytime

    ReplyDelete
  7. This looks yummy....you have a lovely blog...I am having a giveaway in my blog..Y dont you check and join that
    http://yummytummy-aarthi.blogspot.com/2011/05/chocolate-recipe-and-chocolate.html

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

    ReplyDelete
  9. Inni varieties chesi ma nollu oorela chesthunnaru.

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

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

    ReplyDelete

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