Pori vathal (Tamil)/ Aralu Sandige(Kannada) is made with Nel pori/aralu/ puffed paddy mixed with white pumpkin and few other ingredients.This is a famous traditional fryums and it is fried and served in festivals and functions.One can use onions instead of white pumpkin. The fried onion fryums are very tasty and sought after for muching during rainy seasons.Some use javarisi /Sabbaki/Sabudana as an additional ingredient optionally and it gives some crunchy taste. Nel pori/Aralu is mixed with white pumpkin, Javvarisi/Sabbaki/Sabudana and green chili and few other ingredients, dried in sun for 2-3 days. This dried fryums are deep fried and served along with sambar/rasam/mixed rice.Vathal making is very simple.there is no cooking involved except for Sabudana. There is no stirring or worrying about batter consistenecy. It is just mixing of all ingredients, shaping them and sun drying. Once made and stored vathal making is pretty simple. Don’t soak pori for more than 1/2 a minute. Remove it at once and mix all ingredients gently. After soaking pori in water , the pori becomes soft and gets powdered easily. So we should mix without breaking the pori.
Nel Pori/Aralu/Puffed paddy 12 cups
Javvarisi/Sabbaki/Sabudana 1/2 cup
Green Chili 8-10 nos.
Hing 1 tsp
Cumin seeds 1 tbsp
Lemon 1/2 piece
White pumpkin/Ash gourd ½ cup
Nicely chopped Onion 1/2 cup
finely chopped Salt
Pre Preparation time = 30 min
Making time = 30 min
Soak Javvarisi/ Sabbaki/Sabudana for 6 hours. Remove water and add fresh water. Pressure cook for 1 min. Now cooked javvarisi is ready.
Clean Nel pori/ aralu by removing paddy husk
Keep water in big vessel. Add few quantity of pori into it.Squeeze gently.Applying the same process, squeeze all pori and keep aside.
Mix green chili paste,hing,cumin seed,lemon juice and cooked javvarisi/Sabudana
Add squeezed Nel pori to the already mixed other ingredients and make two portions in separate vessel
Mix finely chopped white pumpkin in one part of pori mixture . Mix finely chopped onions in another part of the mixture.
Take lemon sized mixture and shape (oval or round) and keep in greased plate.
Sun dry for 2-3 days
Now pori vathal/aralu sandige is ready. Store in air tight container.
Heat Oil in medium flame. Deep fry this dried vathal. Crisp yummy pori vathal/aralu sandige is ready to be served.