Biyyam Pindi Vadiyalu is one more dish that is part of Godavari cusine, made with rice floor these crispy rice papads are best to eat in combination of any dal or sambar. These are made with fully natural ingredients and best healthy food for your kids.
Available in 250 gms, 500 gms and 1 kg.
Shelf life : 1 year
1 glass rice powder (enormous glass)
8 glasses of water
100 gms sabudana/saggu biyyam
salt to taste
2 Tea spoons green bean stew ginger glue
Drench a glass of rice for around 5 to 6 hours. Channel and spread on a spotless cotton fabric. Let it dry for 10 to 15 mins. Granulate to fine powder in a mixier. Sifter the powder if vital.
(Set up this powder a day prior to making the papad)
Following day .boil 7 glasses of water. At the point when the water begins bubbling include sabudana. Decrease the fire and cook for 10 mins until the sabudana is appropriately cooked. Add salt to taste and ginger-green bean stew glue to it.
Take a bowl and blend a glass of water to one glass of rice powder. Gradually empty it into the bubbling sabudana water. Mix consistently to keep away from protuberances. Cook for in any event 5 to 8 mins. The consistency of the hitter ought to be thick. Allow it to cool.
Presently spread a Plastic sheet or a cotton saree in the daylight. (typically these are set up in summer) Take a spoon brimming with hitter and begin putting them on the fabric/plastic sheet. Keep up equivalent separation in the middle. Do until the hitter is finished.
Permit the papad to dry for 2 to 3 days in sweltering sun. They will come out effectively when they are totally dry. Ensure that the papad are dried appropriately. Store them in a water/air proof compartment.