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Ragi Pindi Vadiyalu ~ Finger Millet Flour Fryums

Ragi Pindi Vadiyalu ~ Finger Millet Flour Fryums

Ingredients :Ragi Flour/ Finger Millet Flour : 1 cup
Water : 5 cups
Red Chilli Powder : ½ tsp
Salt to taste
A pinch of hing

Method :

Dilute the ragi flour in 2 cups of water and set aside. Bring the remaining water to boil and add the salt and red chilli powder. Mix well and the diluted flour mixture and let it cook completely. When it's done, add the hing and mix well. Switch off the flame and let it cool completely. Make round shape papads with a spoon on a plastic sheet and let them dry in hot sunshine. When dried well, remove from the sheet and store in a airtight container. Deep fry the sun dried fritters in hot oil before serving.

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Other Names : Ragi Vadiyalu, Ragi Vadam, Ragi Vadagam, Kezhvaragu Papad.

Goduma Ravva Vadiyalu ~ Cracked Wheat Papads

Ingredients :

Cracked Wheat / Wheat Rava : 1 cup

Water : 7 or 8 cups
Green Chilli Paste : 1 or 2tsp
Salt to taste
A pinch of hing

Method :
Bring water to boil and add the salt
and green chilli paste. Mix well and add the cracked wheat. cover with a
lid and let it cook completely. When it's done, add the hing and mix
well. Switch off the flame and allow it to cool. Make round shape papads
with a spoon on a plastic sheet and let them dry in the hot sunlight.
When dried well, remove from the sheet and store in a jar. Deep fry the
papads in hot oil before serving.
  • You can also check other Papad recipes here
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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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Barley Kheer


Ingredients :Milk : 1 cup
Barley : 2 tsp
Powdered Barley : 2 tsp
Cardamom Powder : ½ tsp
Sugar : 2 - 3 tbsp
Chopped Almonds

Method :

Wash and soak the barley for one hour and set aside. Dilute the barley powder in a little milk and set aside. Bring a cup of water to boil and add the soaked barley and let it cook completely. Now add the milk, sugar and cardamom powder and mix well. Add the diluted barley powder to it and cook until it becomes a little thick. Garnish with chopped almonds and serve chilled.

I am sending this recipe to Healing Foods - Sukham Coolers Event, started by Siri

Mokkajonna Patoli Curry ~ Sweet Corn Usli

Ingredients :Fresh Corn Kernels : 1 cup
Onion : 1 medium sized
Rice Flour : 1 teaspoon Green Chillies : 4 or 5
Grated Dry Coconut : 1 tablespoon ( optional )
Chopped Ginger : 1 or 2 tsp
Mustard Seeds : ½ tsp
Urad Dal : ½ tsp
Chana Dal : ½ tsp
Curry Leaves : 2 sprigs
Dried Red Chilli : 1
A pinch of turmeric powder
Salt to taste

Method :

Grind the corn kernels along with green chillies and ginger into a coarse paste. Add the rice flour to it and mix well. Spread the corn mixture onto a plate and pressure cook for 3 whistles. Switch off the flame and wait until the pressure go off. Mash the corn mixture and set aside. Peel and chop the onion and set aside. Heat oil in a pan and add the mustard seeds, chana dal and urad dal and let them splutter. Now add the curry leaves and red chilli and fry a few seconds. Add the chopped onion and fry until light brown color. Then add the mashed corn, salt and turmeric powder and fry for 2 minutes. Add the grated coconut and mix well. Switch off the heat and garnish with grated coconut. Serve with rice or roti.

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Atukula Vadiyalu ~ Classic Rice Flakes Fryums

Atukula Vadiyalu ~ Aval Vadagam

Ingredients :

Thick Poha / Thick Rice Flakes : 1 cup
Green Chilli Paste to taste
Salt to taste
A pinch of hing

Vadams drying under hot sun

Method :
1. Soak the poha in water for 10 minutes and drain.
2.Mash the rice flakes and add the salt, red chilli paste and hing and mix well. Sprinkle little water and combine well.
3. Make small round shape papads on a plastic sheet and dry them in hot sun.

Sun Dried Vadiyalu ~ Poha Wadi

4. One day of hot sun light is enough for drying them.
5.When dried well, remove from the sheet and store in a airtight container.

Deep Fried Atukula Vadiyalu

5. Deep fry the dried poha fritters in hot oil before serving.

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Aratipandu Khara Limkilu ~ Savoury Banana Diamond Cuts

Ingredients :Ripe Banana Pulp : ½ cup
Maida : 1 cup
Red Chilli Powder to taste
Salt to taste
Oil for deep frying

Method :

Combine the banana pulp, maida, salt, red chilli powder and a tablespoon of oil in wide bowl and make a soft dough. Divide the dough into small balls and roll out the dough into thin circles. Cut them into diamond shapes. Heat oil for deep frying and fry the diamond cuts until golden color. Remove from the oil and store in a airtight container. Serve with a cup of tea.

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Vampoosa ~ Sev

Ingredients :Gram Flour /Besan : 2 cups
Rice Flour : ½ cup
Ajwain Seeds Powder : 1 tsp
Red Chilli Powder to taste ( Optional )
Salt to taste
Oil for deep frying

Method :

Put together gram flour, rice flour, salt, red chilli powder and powdered ajwain seeds and mix well. Make a soft dough by adding the water slowly. Heat the oil for deep frying. Fill the sev maker with the dough and press the maker over the hot oil. Deep fry them until light golden color on both sides. Remove from the oil and store in a airtight container. Serve and enjoy ..

Other Names : Omapusa, Karappoosa, Omapodi, Sev, Khara Sev

Jowar Flour Burfi

Ingredients:Jowar Flour / Sorghum Flour : 1 cup
Powdered Jaggery : ¾ cup
Ghee : ¼ cup
Cardamom Powder : ¼ tsp

Method :

Dry roast the jowar flour in a heavy bottomed pan until it turns a light golden color. Turn off the heat and allow it to cool. Heat little water in a wok and add the powdered jaggery and mix well. Allow the jaggery to melt and cook until the syrup is sticky. Add the roasted jowar flour, ghee and cardamom powder and stir continuously for 2 or 3 minutes. Switch off the flame. Spread in a greased plate and cut into small pieces. Garnish with chopped nuts and serve.

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Other Names : Jonna Pindi Burfi, Sorghum Flour Burfee

Apple Kesari ~ Apple and Semolina Pudding

~ Apple Flavored Ravva Kesari ~
Ingredients :Apples : 2 medium sized
Semolina : 1 cup
Sugar : 1 cup
Water : 3 cups
Ghee : ½ cup
Cardamom Powder : ½ tsp
Cashews and Raisins

Method :

Roast the semolina in a table spoon of ghee until light golden color and keep it aside. Wash, peel and grate the apples and set aside. Bring 3 cups of water to boil and add the roasted semolina and grated apple to it. Cover with a lid and let it cook completely. When the water evaporates, add the sugar, cardamom powder and ghee. Mix well and cook for a few minutes. When it thickens, add little ghee and switch off the heat. Garnish with fried cashews and raisins and serve.

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Other Names : Apple Flavored Rava Kesari, Apple Suji Halwa

Vankaya Pappu ~ Brinjal Dal


Ingredients :Eggplants / Brinjals : 4
Tomato : 1
Toor Dal : ½ cup
Green Chillies : 3 or 4
Dried Red Chillies : 1
Tamarind : Gooseberry size ballMustard Seeds : ½ tsp
Urad Dal : ½ tsp
Chana Dal : ½ tsp
Curry Leaves : 1 sprig
A pinch of hing
A pinch of turmeric powder
Red Chilli powder to taste
Salt to taste
Oil : 2 tsp

Method :Put the toor dal and cup of water in a pressure cooker and cook till 3 whistles. Soak the tamarind in water for 10 minutes and squeeze the extract out of it and keep aside. Put the chopped eggplants, chopped tomato, split green chillies, turmeric powder and water in a bowl and let it cook completely. Now add the tamarind extract, cooked dal, salt and red chilli powder to it and cook for another 5 minutes. Switch off the heat and set aside. Heat oil in a pan for seasoning. Add the mustard seeds, chana dal and urad dal and let them splutter. When the seeds stop popping, add the red chillies, curry leaves and hing and fry for a few seconds. Remove from the flame and pour over the dal mixture. Mix very well and serve hot with roti or steamed rice, dollop of ghee and some vadiyalu / papad.

  • You can also check other Dal recipes here
  • Check out other recipes Eggplant here
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