Air-Fried Vadiyalu: A Crunchy, Healthy Snack Made Easy

Vadiyalu is a traditional Indian dish that is typically made by sun-drying small discs of flour and starch paste, sometimes with vegetables, until all moisture is removed. They are then stored and fried just before eating. Here is a recipe for making vadiyalu in an air fryer.

Ingredients:

- 1 cup Bengal gram dal

- 1 cup kali urad dal

- 4-5 whole red chillies

- 5-6 black peppercorns

- 5 cloves of garlic

- Salt to taste

Instructions:

1. Soak both the pulses in hot water for around two hours.

2. Grind them along with the rest of the ingredients into a paste and add salt.

3. Make small rounds on a clean cloth under sharp sunlight and let them completely dry.

4. Preheat the air fryer to 200 degrees Celsius.

5. Place the vadiyalu in the air fryer basket and air fry for 5-10 minutes, until golden brown.

6. Serve immediately with green chutney, tamarind chutney, or ketchup.

Soaking the ingredients

For Aviri Vadiyalu:

Wash the rice under running water, then soak it in 2 to 3 cups of water for about 4 hours. This will help to soften the rice and make it easier to grind into a smooth batter. After soaking, drain the water completely before proceeding to the next step.

For Pela Vadiyalu:

Start by preparing the saggubiyyam (also known as sabudana or sagu). Soak the saggubiyyam in 1.5 cups of water for about 2 hours. This will help to soften it and make it easier to cook.

For Javvarisi Vadam:

Soak the sago (also known as tapioca pearls) in water for at least 2 hours. Make sure that the water level is well above the sago. The sago should be fully submerged. The soaking time may vary depending on the size of the sago pearls. For best results, use black pepper-sized sago.

For Vadiyalu made with lentils:

Soak both the Bengal gram dal and kali urad dal in hot water for around 2 hours. This will help to soften the lentils and make them easier to grind into a paste.

Once the ingredients have been soaked for the recommended time, you can move on to the next steps of grinding, mixing, shaping, and drying. Remember to drain the water completely before grinding or mixing with other ingredients.

Grinding the ingredients into a paste

Firstly, gather your ingredients. For this step, you will need 1 cup of Bengal gram dal, 1 cup of kali urad dal, 4-5 whole red chillies, 5-6 black peppercorns, 5 cloves of garlic, and salt to taste. Adjust the quantities based on your desired batch size.

Next, soak both types of pulses (dal) in hot water for approximately two hours. Soaking softens the pulses, making them easier to grind and ensuring a smooth paste.

After soaking, drain the water from the pulses. It is essential to remove as much water as possible to prevent the paste from becoming too watery.

Now, it's time to grind the ingredients. Combine the soaked pulses with the whole red chillies, black peppercorns, garlic cloves, and salt in a blender or food processor. You may need to add a small amount of water to facilitate the grinding process, but be careful not to add too much, as you want a thick paste.

Blend the ingredients until they form a smooth, cohesive paste. Depending on the power of your blender or food processor, this may take several minutes. If necessary, scrape down the sides of the container periodically to ensure that all the ingredients are fully incorporated.

Once you have achieved the desired consistency, your vadiyalu paste is ready! You can now proceed to the next step of shaping and drying the vadiyalu. Remember to work in a clean, sunny space to ensure the vadiyalu dry properly.

Feel free to adjust the spice level to your preference. You can also experiment with adding additional ingredients, such as cumin seeds or ginger, to create unique flavour profiles for your vadiyalu. Happy cooking!

Shaping the vadiyalu

Shaping vadiyalu is a simple process. The first step is to soak the ingredients in water for a few hours. For Pela Vadiyalu, this involves soaking saggubiyyam in water for about 2 hours. For Aviri Vadiyalu, you need to wash and soak the rice in 2 cups of water for about 4 hours. After this, you will need to drain the water and proceed to the next step.

The next step is to prepare the batter. For Pela Vadiyalu, you will need to boil the saggubiyyam in the water it was soaked in until you get a translucent and thick mixture. Then, add ajwain and mix well. Turn off the heat and set aside. For Aviri Vadiyalu, grind the soaked rice to a smooth, runny batter (slightly thinner than dosa batter consistency).

Now, you can add the spices to the batter. For Pela Vadiyalu, chop the green chillies into very small pieces and add them to the soaked pelalu, along with salt. For Aviri Vadiyalu, grind the green chillies, ginger, and cumin together to a coarse paste. Then, add the spice paste and salt to the rice flour batter and mix well.

Finally, it's time to shape the vadiyalu. For Pela Vadiyalu, spread a thick plastic sheet in the sun. Make about 1.5" balls of the pelalu mixture and place them on the sheet. Gently press each ball to form a 1/2" thick disc. For Aviri Vadiyalu, take a vessel capable of holding 1.5 litres of water and bring 1 litre of water to a boil. Take a plate that fits like a lid onto the vessel and grease it with a few drops of oil. Place the plate on the vessel with boiling water. Pour a small amount of batter and make a small circle, about 3" in diameter. Cover with another plate and steam for 1 minute. You will know the vadiyam is cooked when it becomes translucent. Using a sharp knife, loosen the edges of the vadiyam and gently remove it. Place it on a plate or plastic sheet. Repeat this process until you have used up all the batter.

Drying the vadiyalu

Drying vadiyalu is a crucial step in the cooking process. Vadiyalu are small sun-dried "parcels" made with flour/starch and sometimes vegetables. They are typically shaped into small discs or noodles and then sun-dried until there is no trace of moisture left. This drying process can take anywhere from 6 hours to 3-4 days, depending on the intensity of the sunlight. It is important to ensure that the vadiyalu are completely dry before storing them in airtight containers, as any remaining moisture can lead to spoilage.

When drying vadiyalu, it is best to spread them out on a cotton cloth or plastic sheet in a sunny area. If drying outdoors, it is advisable to cover the vadiyalu with a thin cloth or plastic sheet to protect them from dust, birds, and other potential contaminants. Alternatively, one can dry vadiyalu indoors using a fan or an oven, especially if the weather is unpredictable or there is limited access to direct sunlight. However, it is important to note that drying vadiyalu in an oven may require adjustments to temperature and timing to achieve the desired results.

During the drying process, it is essential to keep an eye on the vadiyalu and ensure they do not burn or become too crispy. Once they are completely dry, vadiyalu will have a crisp texture and can be stored for up to a year. However, it is recommended to fry them just before serving to achieve the best taste and texture.

Frying the vadiyalu

To fry vadiyalu in an air fryer, preheat the air fryer to 390°F (200°C) for 3 minutes. Then, spray or lightly coat the vadiyalu with oil and place them in the air fryer basket. Air fry the vadiyalu for 2 minutes at 390°F (200°C) until they are fully puffed up. If frying a large batch, it is recommended to fry them in smaller batches of 3-4 vadiyalu at a time.

Once the vadiyalu are done, they can be served as a snack or accompaniment to a meal. They can be enjoyed with a cup of tea or paired with dishes such as Sambar Rice or Pappu Pulusu Annam.

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