Today, let's learn how to make delicious vadiyalu using sorghum flour. These vadiyalu are prepared in the style of murukulu, which means you can fry them up whenever you crave a tasty snack or serve them as a side dish with rice and dal. If you've tried this recipe before, let me know in the comments below!
Course: Side Dish, Snack
Keyword: Jonna Murukulu, Jonna Vadiyalu, Sorghum Snacks
- 1 cup Sorghum flour
- 4-5 Green chilies
- 2-3 Garlic cloves
- 1 cup Water
- 1 tsp Salt
- 1 tsp Cumin seeds
- 3 tsp Sesame seeds
- Chili powder (optional)
To make these vadiyalu, we'll need 1 cup of sorghum flour, 4-5 green chilies, and 2-3 garlic cloves.
Start by grinding the green chilies and garlic together.
In a pan, add 1 cup of water and 1 teaspoon of oil.
Allow the water to simmer and then add 1 teaspoon of salt, 1 teaspoon of cumin seeds, and 3 teaspoons of sesame seeds. Mix well.
Slowly add the sorghum flour to the pan over low heat.
Continue mixing until well combined, and then turn off the stove.
Cover the pan with a lid and let the mixture sit for 5 minutes.
Transfer the mixture onto a plate and knead it either in small batches or as a whole.
Wet your hands and knead the dough until it becomes smooth.
Take a small portion of the dough and spread oil inside a vadiyalu press. Place the dough inside the press.
Close the lid of the press and shape the vadiyalu in the desired size and pattern. Place them under the sun to dry.
Allow the vadiyalu to dry in the sun for about 4 hours.
Afterward, transfer them onto a plate and continue to dry them for another day in the sun.
Observe how the vadiyalu become crispy during this process.
If desired, you can also add chili powder to the dough mixture for added spice.
To fry the vadiyalu, heat oil in a pan and carefully drop the vadiyalu into it.
Fry the vadiyalu until they turn golden brown, and then transfer them onto a plate.
They fry fairly quickly, so keep an eye on them while frying.
Now, your Jonna Murukulu Vadiyalu are ready to be served and enjoyed!