Maramarala Vadiyalu

For the second day, week 1 of the BM #17, I tried to make these Maramarala Vadiyalu. Traditionally they are made with popped rice (vadla pelalu as we call in Telugu) instead of puffed rice.

Even today, come March/April my mom is fully geared up to make these for all her kids. In fact she pools resources and she along with her sisters make it a huge affair. Right from getting the pelalu and sorting them so there is no husk in them, then acquiring the white pumpkin, preparing it, to the final preparation of these, is a laborious process.

I remember my grandma used to be so picky and particular about all the ingredients and correctness of the shape that I sometimes used to feel a little 'punished' to work along side her :). I remember helping them out to make huge batches of these vadiyams (about 500-600 of them). So the ones I made here is only a micro mini batch :).

Anyway, this year I wanted to try this out the authentic way but due to non availability of popped rice, amma suggested that I use puffed rice instead. Another substitution which amma mentioned was to use Yellow Cucumber (Dosakaya) instead of white pumpkin.

Due to the weather conditions here, I couldn't get these ready for today's post. But here is a picture of these drying in the limited sunlight! But I shall surely update the pictures as soon as they are completely dry.

Maramarala Vadiyalu

Ingredients - 

Puffed Rice / Maramaralu / Borugulu 2-3 cups
Sago / Saggubiyyam / Sabudana handful
White pumpkin / Ash Gourd finely chopped 1/4 cup
Salt as needed
Green chillies 2-3 (or as needed)
Coriander leaves finely chopped 2 Tbsp
Cumin seeds 1 tsp
Baking Soda 1/2 tsp
Lemon juice 1 Tbsp or as needed

Pelala Vadiyalu
These are the Popped rice vadiyams (Pelala Vadiyalu)
Method Of Preparation -

Wash and pressure cook sago in 1 cup of water. Let it cool.

In a colander, wash the puffed rice, drain and transfer into a mixing bowl.

Add the finely chopped white pumpkin, salt, green chilli paste, cumin seeds, chopped coriander leaves. Squeeze in the  lemon juice and adjust the taste. Mix well to make a gooey mixture.

When the plastic sheet has been laid out in a sunny area, add the baking soda to the mixture. The addition of soda is to enable the vadiyams to puff out so that the insides are fried well too.

Using a small bottle cap or medicine dispensing cups (10 ml capacity) scoop out the mixture and tap it onto the sheet to make small circular vadiyams. If not picky about the shape, use your fists to make an oval shape (that is what I did for a few to make the process faster - hoping my grandma doesn't get to see this :))

On a very sunny day, the tops would be dry in a few hours. So flip them, get them in the shade and dry them again the next day until they are really dry. 

Take care to dry them an extra day else they might get infested by bugs.

When they are totally dry, store them in air tight containers. For serving, deep fry them in oil and enjoy with food of your choice or just as a snack!!

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 17.

Preparation Time 40 min + Drying time 48 hrs
Makes 30 pieces
Posted by Harini R on Monday, June 4, 2012


  1. Unknown Says:
  2. Never tried this vadam so far....Will give a try next time,Looks yummy!!!!

  3. I love puffed rice cereal so I am sure these are delicious

  4. Shobha Says:
  5. Nice vadiyalu..

  6. Akila Says:
  7. Wow this is really very new vadam.... Love it

    Event: Dish name starts with L

  8. Srivalli Says:
  9. Wow Harini the vadiyalu have puffed up so well..

  10. Priya Suresh Says:
  11. Looks super crispy and definitely addictive.

  12. Wow, very crispy n Crunchy!!!

  13. Padmajha Says:
  14. VEry new to me.Never heard of puffed rice in sundried crisps. Bookmarked.Will try it out this weekend...

  15. Very new to me. Those vadiyams look so crispy...

  16. A different version of crispy puffed rice.

  17. Suma Gandlur Says:
  18. I saw the pictures and the title and couldn't understand the connection until I started to read your post. :) Borugula idea bagundhi. Memu atukulu
    + saggubiyyam vadiyalau chestam.

  19. Unknown Says:
  20. Nenu atukulato chestanu maramaralu... looks crisp and new to me will try next summer.

  21. Chitra Says:
  22. Its so nice, crispy...

  23. Myvegfare Says:
  24. I too make lot of sundried goods (could say I did, if in luck If i ever get any sun this time :)), this is new to me, I should definitely try this

  25. veena Says:
  26. Looks very crispy and nice

  27. kaamalord Says:
  28. omam kooda veyacchu kada? Ma intlo chesina pelala vadiyalu koncham theda untundhi - No Saggubiyam, budida gummadikaya,coriander leaves and baking soda - still it fries really crispy - superb snack and goes well with pulusu and chaaru annam.

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