Rava Vadiyalu, also known as Suji Papad, are traditional sun-dried fryums prepared using fine Bombay rava. These vadiyalu are commonly made during summer, dried naturally under sunlight, and stored for long-term use. Light, crispy, and easy to digest, they are a perfect side dish for rice-based meals.
Ingredients
- Bombay rava (fine sooji) – 1 glass
- Water – 8 glasses
- Salt – to taste
- ajwain – ½ tsp
Preparation Method
- Take a large thick-bottomed vessel.
- Add 8 glasses of water.
- Add salt and ajwain.
- Bring the water to a rolling boil.
- Slowly add 1 glass of Bombay rava while stirring continuously.
- Mix well to avoid lumps.
- Cook on medium flame until the mixture becomes thick and glossy like soft upma batter.
- Switch off the stove immediately.
- Take a clean cotton cloth.
- Lightly wet the cloth with water and squeeze out excess water.
- Spread the cloth neatly under bright sunlight.
- Pour the hot rava batter onto the cloth in small round drops or thin shapes.
- Dry under sunlight for 2–3 days.
- Turn the vadiyalu once after the first day.
- Dry completely until hard and crisp.
- To remove the dried papad, sprinkle a little water on the back side of the cloth.
- Wait for 10–15 seconds and gently peel the vadiyalu.
- Store in an airtight container.
How to Fry Rava Vadiyalu
- Heat oil in a deep pan.
- Fry the dried rava vadiyalu on medium flame.
- Fry until they puff up and turn light golden.
- Remove and drain excess oil.
- Serve hot.
Health Benefits
- Light and easy to digest
- Made with minimal ingredients
- No preservatives or artificial additives
- Long shelf life when properly sun-dried
- Suitable as an occasional homemade side dish
Tips
- Always use fine Bombay rava for smooth texture
- Stir continuously while adding rava to prevent lumps
- Batter should be thick but pourable
- Cloth must be slightly wet, not dripping
- Ensure vadiyalu are completely dry before storage
- Sprinkle water only on the back side of the cloth while removing
Variations
- Add crushed green chillies for spicy vadiyalu
- Add garlic paste for extra flavor
- Shape into thin strips instead of round drops
- Add a pinch of hing for better digestion
Storage Tips
- Store in a clean, dry, airtight container
- Keep away from moisture
- Stays good for several months