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Thursday, August 30, 2007


Paalakaayalu - the tiny, crunchy balls made out of rice flour and the right amount of seasonings is a traditinal snack from Andhra pradesh. Though they are a hit with the kids, I must admit adults show the same excitement and fervor towards them. Keep a big bowl of these nibblers in front of your family / guests, they would be devoured in no time.
If your family can pitch in to make those tiny balls out of the dough, your major share of work is done in no time. You can prepare them in large quantity and store in an air tight container.
These are especially made for SriKrishnastami in Andhra pradesh.

Rice flour - 2 Cups
Fresh grated coconut - 1 cup
Chili powder - 2 tsp
Salt - 1 & 1/2 tsp
A few pinches of asafoetida (hing)
Hot water to make the dough (I had to use 3/4 cup of water)
Oil to fry

Making Paalakaayalu:

  • Mix all the ingredients and make a firm dough as you do for rice flour rottis.
    Then make very small balls out of the dough and let them air dry for atleast 30 minutes. (Balls should be of around one cm diameter / should fit in a 1/2 tsp. Though mine seem to be of a jamoon size, they were really tiny. If the balls are fried immediately, without allowing to rest for the period mentioned, there are chances that the balls would explode).

  • Heat enough oil in a deep pan. Drop a pea sized dough into the oil. If the dough sizzles and comes to the surface of the oil, then the temperature of the oil is perfect for frying paalakaayalu. Then turn down the stove to the lowest heat setting and fry the dough balls in batches with out over crowding the oil.
    Don't rush and fry the balls on high heat. They will brown fast and won't be crunchy. Instead fry them on low heat flipping them in between till they turn slightly brown. Remove them with a slotted spoon and drain them on a plate covered with paper towel.

  • Let them cool and store them in an airtight container.

This goes to JFI - Rice, hosted by Sharmi of Neivedyam. The creator of JFI is Indira of Mahanandi.

Thanks to Mamatha. Also sending this to 'Sri Jayanthi' event hosted by Latha of 'The Yum Blog'.

Post a Comment


Sharmi said...

palakaayalu looks so beautiful. just with rice flour it looks so nice. I just have a doubt. didnt it absorb lot of oil?

Suma Gandlur said...

Thanks. No, They don't absorb that much oil. They are not oily as some fried foods.

Pooja V said...

these golden globes look so tasty. Just loved them.

KRISHNA said...

Very beautiful. we call it 'goli' in kannada. I forgotten abt this completly. Thanks for sharing.
why don't U send this to srijaynti event in yumblog

Tee said...

These looks absolutely appetizing...I could finish the whole bowl myself! :)
Why don't you send this to Hima of SnackORama for her event...'Whats your Favorite Snack?' You can check out the details here...

Rajitha said...

these look soo good. i think i would be frying these and eating them simultaneously.....yum!

archana said...

Those balls look so cute :)With fresh coconut do they keep well for some days if kept outside ?

Unknown said...

Hi Suma,
Those are yummy.....

Raaga said...

Looks like seedai :-) you do have patience Suma :-) looks so tempting.

Anonymous said...


They look lovely! Another new recipe to try. I can just imagine the crunchy, snacky deep fried fun.

ushaprashanth said...

Hi suma!
Pic looks lovely!!!! this is a very different entry to the event!

TBC said...

PK's look so good!. I esp liked your first pic:-)

Nupur said...

What a wonderful snack, Suma! It would be a treat to sit and munch on a bowlful of these. Your detailed recipe is much appreciated.

Prema Sundar said...

Yeah they look so beautiful... lovely golden colour too.

Vcuisine said...

Suma what a nice way to use the rice flour. Very nice in shape and color. Viji

Nivedita Thadani said...

Hi Suma,
Nice snack for children, I prepared the same and got the prize too!! Check my blog for your recipe!!!!. Thanks for sharing