Wednesday, March 6, 2013

Spicy Palakayalu | Spicy Rice Flour balls | Easy Snacks

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Recently, I received a big carton box of goodies which was sent to me by my Mom through one of my friends who had visited Bangalore.The box contained various powders, masalas, snacks, sweets which are all home made and also other small grocery items which I do not find in Mumbai.Though my Mom had already mentioned to me about the goodies she was sending, I was really excited to unpack the carton box to see the various goodies she had sent.Among all the stuff, Sago Murukku and these Spicy Palakayalu caught my attention when I opened the box .
My mom usually makes these Spicy Palakayalu to add them to Avarekalu mixture during their season.Though I am not a fan of the Avarekalu mixture, I used to pick the spicy rice flour balls (palakayalu) from the mixture as I just love to munch them, as they are really spicy and very tasty.That is the reason my mom sent me an extra packet of those spicy rice flour balls.Moms are the best,they know what we like and what we want.I think its time I head to the recipe,here you go!!

Spicy Palakayalu Recipe:
shelf life: 3-4 weeks

1 1/2 cups Rice flour
1 cup fine Chiroti Rava(or regular sooji)
1/2 cup Maida
4 tbsp hot Oil
2-3 tbsp Sesame seeds
1 tbsp Red chili powder
Salt to taste
Oil,to deep fry

  • Mix Rice flour,maida and chiroti rawa in a bowl.
  • Add sesame seeds,red chili powder,hot oil and required amount of salt to the mix and mix well.
  • Add water slowly and knead it into a slightly stiff dough.
  • Leave it aside for 15-20 mins.
  • Pinch a small portion of it and make into very tiny balls and arrange them on a kitchen napkin or on a plate.This process is bit time consuming to make in large portions.You can even roll the mixture into a 1/2 cm thickness thick chapati and use a knife or pizza cutter and cut them into very small diamonds.This saves lot of time.While rolling them into balls do not apply much pressure,if it is rolled too tight into a ball,there are chances that they might burst in oil.
  • Meanwhile heat oil in a kadai for deep frying.Add the prepared balls(or diamonds) and deep fry them on low-medium flame until they are crisp and golden brown in color.Do not over load the kadai with more balls at once,deep fry them in small batches.
  • Drain them in a kitchen napkin.
Store them in air-tight container.You can eat them as they are or you can also add them in various mixtures, Kara Pori, Sago mixture, Cornflakes mixture, Avarekalu mixture etc.

  1. Chiroti rawa(very fine variety of rawa also called as Holige rawa) makes these balls very crisp and also have nice texture.If you do not get it you can use normal rava,just pulse it in mixer for a couple of times and use it in the recipe.
  2. You can reduce the amount of chili powder in the recipe and make them plain.
  3. The addition of sesame seeds adds extra taste to it,so you can increase the quantity if you want.
  4. These spicy palakayalu can be added in various varieties of mixtures like Kara Pori, Sago mixture, Cornflakes mixture, Avarekalu mixture etc.
  5. In order to avoid them bursting in oil,do no roll them too tightly when rolling them into balls.

Check out other Diwali savouries in my blog here:
Also check out the wide collection of Diwali Sweets Recipes and Payasam/Kheer Varieties.


Shanavi said...

Prathy, No words dear..Simply superb and love each n every click as always..Crispy n munchy

Raji said...

Cute little beauties these are...hats off to your patience for rolling so many of these, I don't have any patience and would end up in making ping pong sized balls ;) Lovely pictures prathy.

Prathima Rao said...

Interesting & very tempting...I have not tasted this so far..And the avare mixture sounds yummm too!!
Prathima Rao
Prats Corner

Akila said...

Wow very Intersting one... Bookmarked
Event: Dish name starts with R till April 15th

Unknown said...

Interesting recipe ..looks perfect and yummy..
nice presentation..

Sangeetha Nambi said...

Best tea time muncher.... Yummy !!!

SohNi said...

munchies look good in tart shells :) In north we call them "matar" and we get them in long shape.

Indian Khana said...

How much I love this one...can keep munching :) ...looks fab and mujhe kuan dega?

great-secret-of-life said...

tempting snack.. I can finish entire portion in a go

Vimitha Durai said...

Very tempting snack. looks cute

Chitra said...

Wow, it looks abs crunchy.. Feel like grabbing it. will try for sure :)

Merry Tummy said...

this is so yummy..Come and participate in my event- Mela/Carnival Food

Raks said...

Sounds too good, drooling here. Loved the clicks, esp the one over canopies.

Anonymous said...

love ur recipes prathy.i regularly watch ur blog nd cook recipes for kids.btw,meeru teluguvalla?

Anonymous said...

Very tempting. Many a times they burst open while frying. How to prevent such fire cracking? Any tips?

Anonymous said...

U have a beautiful space here. Would like to try many recipes. Can u please tell me the size of cup u use in ur cooking. Is it the US standard(1 cup=250ml) or the indian(200ml). Do reply soon.

chef and her kitchen said...

@anonymous..thanks for your comment..Yes I am Telugu.. should not roll the balls too tightly,you should make them with out applying that way you can avoid them bursting in oil

@anonymous.. I use Indian standard cup = 200 ml for all my cooking.Thanks for ur lovely comment

Prema said...

wow want to munch some Prathy pls pass it...

divya said...

Wowwww... looks super tempting and delicious.. lovely clicks too :)

Savi-Ruchi said...

Never heard of it!
Loved the second picture..

Priya Suresh said...

If i make them i wont stop with one,quite addictive balls.

Reshmi Mahesh said...

Crispy crunchy snack...Loved the clicks...awesome..

Deepthi Shankar said...

This is a new recipe. I am sure this will taste great with avarekalu mixture

Kaveri Venkatesh said...

This looks very much like cheedai..never tasted these...Looks tempting

notyet100 said...

Ummm perfect with a cup of tea,..

Jeyashris Kitchen said...

Sounds similar to the seedai we make, beautiful clicks

Anonymous said...

Looks tasty & I sure plan to try it this evening! Could you confirm if there is no need to roast the sesame seeds? Or even as much as grinding them to coarse powder?

chef and her kitchen said...

@ need of toasting them or grinding the sesame seeds..just add them as they are..lemme know how it turned out

Sasi said...

Hi Prathy, I was looking for the snack items to prepare, just saw it and I'm sure palakayalu would be delicious. Thanks for the recipe.

Rupa.A said...

Prathy, it reminds me of the rice balls payasam my mom made for Ganesha, my job was to make these small tiny roundels, I used to get so mad, because , I wanted to see all the Ganesha murthis coming to our colony and here I would be making these balls... Yes it requires a lot of patience, I have to credit your mom & you for taking then time, as usual, I love what you post.

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