Homemade raw Rice Fryums

Name: Homemade raw Rice Fryums
Total time: 1500 s
Yield: 50-60 servings
Cuisine: Indian
Ingredients: 1 kg raw Sona Masoori Rice; 2 tbsp Salt or to taste; 2 tbsp Cumin seeds; 2 tbsp Sesame Seeds; 2-3 tbsp chopped Coriander Leaves; 1 tsp Carom Seeds or Ajwain; 1/4 tsp Baking Soda; 2 litres water

ZMA @zesty5

#cookpadindia
#summers
#easy
#homemade
Chawal ke Badiyan or Kurdai to put it in easy words, these are homemade Rice Fryums that are dried under the direct Sunlight and used whenever desired by deep frying in enough Oil. An absolutely easy peasy homemade Fryums recipe that is a rage with our family. These go well with Rice and Daal, a pure bliss that can be enjoyed at any meal during our day.
These are made with raw Rice and water used depends upon the quality of the Rice used.
So it requires a proper handling. That's it. Use water accordingly.
And this can also be prepared using the Rice Flour as well but this variation is with the raw and soaked Rice.
A perfect accompaniment to many an Indian meals, this is loved by all. It stays good upto a Year. And this can be made in large quantities in Summers and can be relished throughout the Year.
Add some spices like Red Chilli powder, Ginger garlic paste, Black Pepper powder Coriander Leaves etc to give these a yummy variation.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

Saved

Ingredients

20-25 minutes

50-60 servings

1 kgraw Sona Masoori Rice
2 tbspSalt or to taste
2 tbspCumin seeds
2 tbspSesame Seeds
2-3 tbspchopped Coriander Leaves
1 tspCarom Seeds or Ajwain
1/4 tspBaking Soda
2 litreswater

Saved

Steps

20-25 minutes

1

Soak rice overnight in enough water. Grind it to a smooth paste the next day.
2

Add about 2 litres of water to a wide vessel or pot along with the ground rice paste and mix well until lumpfree. Throw in cumin and carom seeds both. Also stir in the salt according to taste. Keep the heat on a medium high at first and then lower it as it starts thickening. Baking soda should be added too. Since these are raw rice kurdai, there is no need of baking soda. You can skip it if not interested.
3

Keep stirring it at regular intervals in order to avoid the formation of lumps. Allow it to cook on a low to medium high heat until the raw smell disappears. After 20-22 minutes of cooking, it will be done to perfection. Let it cool down a bit.
4

On a plastic sheet, spread round shaped badiyan or vadi with the help of a spoon. The mix should be warm when you spoon it out on the sheet. It should not be cold, otherwise it becomes impossible to spread them out.
5

Allow them to sun dry for nearly 3-4 days depending upon the sunlight. Flip them over after done on one side to let them dry evenly from all the sides. The best part is that these can be dried inside the house too. But sun drying makes them moisture free and would last much longer.
6

Deep fry them in hot oil few at a time and enjoy at meal-time. Enjoy them with rice and dal or any sabzi too for that awesome comfort food of all times. Enjoy!

Saved

Cooksnaps

Saved

ZMA @zesty5

on June 10, 2024 23:58

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.