Vadiyalu & Papads

Biyyam Vadiyalu, or, also known as ‘rice fryums’, ‘rice papad’, ‘appalam’, ‘khichiya papad’ or ‘pappadoms’, biyyam vadiyalu are an interesting take on the most common food that is consumed in most households. Made with the finest rice flour and dried to perfection in the Indian summer, they are ready to add the perfect crisp to your plate. From a recipe borrowed from grandmothers, these biyyam vadiyalu are spiced with aromatic cumin seeds and salt.

Bite into them as a snack or pair them with your favorite dish. You can eat it with dal rice, rasam, curd rice or any other dish of your choice.

You can use any vegetable oil to deep fry biyyam vadiyalu for about 3-5 seconds. Store in an airtight jar once opened.

Ingredients:

• Rice
• Salt
• Cumin seeds

Shelf life: 3 months

Weight: 300g

Minapa Vadiyalu are also known as ‘urad dal badi (Badi)’ in Northern India. Made with the ever-famous ingredient of traditional India, urad dal, these fryums are an absolute favorite amongst all individuals. Incorporating recipes of grandmothers, they are made with flavourful ingredients like cumin seeds, green chillies, and ginger.

Interestingly, these vadiyalu are popular for being added directly to curries such as cabbage/beerakaya pesarapappu koora (cabbage/ridge gourd curry with split green gram) or vankaya karam koora (spiced brinjal curry) to add a unique texture and consistency. You can also eat these fritters as it is or pair them with your favorite rice dish with dal, rasam, curd, or sambhar.

You can use any vegetable oil to deep fry minapa vadiyalu for about 3-5 seconds. Store in an airtight jar once opened.

Ingredients:

• Urad Dal
• Cumin seeds
• Salt
• Green chilies
• Ginger

Shelf life: 3 months

Weight: 300g

Ingredients:

• Green Chillies
• Butter Milk
• Salt

Shelf life: 2 months

Weight: 300g

Crispy and tasty papad/appadam an ideal accompaniment to the traditional Indian meal. 

Speaking about Indian side dishes, the plain papad is the holy grail. Offering the perfect crisp, the papad is notorious for transforming a dish from mediocre to exceptional. Papads are also known as ‘poppadoms’ or ‘pappadalu’, based on region. Made with urad dal and spiced delicately, they appreciate the taste buds of everyone.

Being a low calorie, gluten-free, high fibre accompaniment to your main dishes, papads check all the right boxes. With generous amounts of asafoetida, it is also good for your gut after a heavy meal. Pair it with any savoury dish or even some sweets. If you fancy, eat it with your favourite dip. Whatever you choose to do, it is one hell of food that you can relish to the fullest.

You can use any vegetable oil to deep fry plain papad for about 3-5 seconds. Store in an airtight jar once opened.

Ingredients:

• Urad Dal
• Rice Flour
• Asafoetida
• Salt
• Edible Oil

Shelf Life: 3 months

Weight: 500g

Tapioca pearls or sago are known as ‘saggu biyyam’ in Telugu and ‘sabudana’ in Hindi. Due to their interesting taste and texture, they have always been one of a kind in the world of fryums. Saggu biyyam vadiyalu is just another application of the versatile sago seeds and carry the same amount of health benefits, if not less.

Being rich with anti-oxidants, these vadiyalu are good to eat on their own, as an evening snack or paired with hot rice and rasam. Since green chillies, cumin, and black pepper is added to the recipe, you can also make interesting variations such as a chat with onions, chutney and other condiments. Serve with soup or other rice dishes in your main meal.

You can use any vegetable oil to deep fry saggu biyyam vadiyalu for about 3-5 seconds. Store in an airtight jar once opened.

Ingredients:

• Saggubiyyam/Sabudana
• Green chilli
• Pepper
• Salt

Shelf life: 3 months

Weight: 300g

The ash gourd is a widely available vegetable in the Indian market. With scarce recipes and tough to prepare directions, the vegetable took refuge in the form of vadiyalu (fryums). The outcome was so flavourful that everyone cherished the taste. It is a unique fritter that is famous all across South India. It is known as ‘gummadikaya’ in Telugu and ‘neer poosanikai’ in Tamil.

Dipped in an urad dal batter and flavored with green chillies and turmeric, they offer a distinct punch to any dish that you pair it with. The ash gourd or ‘gummadikaya’ is also a good source of fiber that is known to improve digestive health. Gummadikaya vadiyalu pair well with dishes that are otherwise not too spicy, such as, mudda pappu (plain dal), bottle gourd curry (aanipkaya koora), curd rice, and so on.

You can use any vegetable oil to deep fry gummadikaya vadiyalu for about 3-5 seconds. Store in an airtight jar once opened.

Ingredients:

• Ash Gourd/Gummadikaya
• Urad dal
• Green Chillies
• Turmeric
• Salt

Shelf life: 3 months

Weight: 300g

Regi Vadiyalu or Indian Jujube fritters or Elantha Vadai is a mouth-watering snack in south India. Regi pandu is commonly known as Indian Jujube, also as Indian Plum fruit. The spicy tangy Regi vadiyam is an appetizing snack of Andhra.

Ingredients:

• Regi pandu
• Jaggery
• Red Chillies
• Green chilies
• Cumin seeds
• Salt for taste

Regi vadiyalu/regi pandu benefits:

• When consumed as fruit or candy or vadiyam, it helps improve mental health and brain function.
• It is a rich source of protein and fiber and a low-calorie snack.
• Powerful anti-oxidant.
• It is a favorite snack item for pregnant women.
• It helps you to sleep better.
• Relieves anxiety.