Simple Way to Prepare Ultimate Leftover rice badi/ vadiyalu

Hello everybody, it is Louise, welcome to my recipe page. Today, we’re going to make a distinctive dish, leftover rice badi/ vadiyalu. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Leftover rice badi/ vadiyalu is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is fast, it tastes delicious. Leftover rice badi/ vadiyalu is something which I’ve loved my entire life. They’re nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook leftover rice badi/ vadiyalu using 7 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Leftover rice badi/ vadiyalu:

1. Make ready leftover rice
2. Prepare water
3. Get salt
4. Take sesame seeds
5. Make ready carom seeds/ ajwain
6. Take cumin seeds
7. Make ready oil for deep frying

Instructions to make Leftover rice badi/ vadiyalu:

1. Add water to the rice and cook until it gets mushy and very soft. If you want to make badi with jeera and ajwain flavour add salt, cumin seeds, carom seeds to the rice mixture and mix well. Adding cumin seeds will give slight yellow colour to the badi when they dry. If you want to make badi with Sesame seeds flavor only sesame seeds, salt should be added to the rice mixture. This gives white colour to the badi.
2. Grease a plate with oil and drop the small portions of rice mixture on it and keep it for drying under sun or under fan for one day.
3. Once they are dried completely store in a tight container. Heat oil in a kadai and deep fry them when needed.

So that’s going to wrap this up for this exceptional food leftover rice badi/ vadiyalu recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!