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Eating fryums brings back childhood memories of rainy afternoons spent indoors. The crispy snack is healthy, yummy and digestible. Imagine a rainy evening. You are sitting on the balcony with tea and fryums, munching and spending time with your loved ones. Fryums are also a favourite at family gatherings and festive celebrations, served alongside meals or as a quick snack.
These are made with rice flour or urad dal flour mixed with spices and tapioca pearls (sabudana). The dough is rolled out into thin rounds, dried thoroughly under the sun, and then fried until it puffs up into the light. Fryums can be made in various shapes, sizes, and flavours, like festive stars and hearts. They can be spiced with cumin or black pepper to create a range of yummy flavours.
This monsoon, bring the nostalgia back and relive those cherished moments by making your fryums at home. Enjoy them with a spicy chutney, or munch them plain. There are some tips you can follow if you are making fryums. You can always experiment with your choice of flavours, like adding different spices to the dough, like crushed black pepper, ajwain (caromseeds), or dried coriander, to give fryums a customised, tasty touch. Always ensure that the dough thickness is uniform; it helps in taste, texture, and uniform frying, and always ensure that the dough is smooth and not too sticky. This will help in smooth frying and in rolling out the dough too.
Prepare The Dough
Start by soaking 1/4 cup of sabudana in water for a few hours until the tapioca pearls soften. The softened sabudana is easy to combine with the dough. In a bowl, combine 1 cup of rice flour (or urad dal flour) with soaked sabudana. Add 1 teaspoon of cumin seeds and salt to taste. Make them vibrant and colourful, and add a few drops of food colouring to the mixture. Knead the ingredients, and make sure the dough is not sticky.
Shape The Fryums
Now, once the dough is ready, cut the dough or divide it into small portions. Roll out each portion on a plastic sheet into thin discs using a rolling pin. You can use moulds to shape the dough for making uniform fryums. Ensure the discs are evenly thin, as it helps them dry and fry.
Dry The Fryums
Everyone loves crispy fryums, so to add crispiness, drying is important. Place the rolled-out fryums on a clean, flat surface under direct sunlight. Allow them to sun-dry for 1-2 days or until they are completely dry and hard. Always ensure that the fryums are thoroughly dried, as it helps in smooth frying.
Fry The Fryums
In a deep pan, heat oil in a deep frying pan until it's hot enough for frying. Test the oil temperature by dropping a small piece of dough into the oil; if it sizzles and rises to the surface, the oil is ready. Don't overcrowd the pan; fry the fryums in small batches. They will puff up and turn golden brown within seconds, so keep watching; otherwise, they will burn.
Store The Dried Fryums
Once the fryums are completely dried, store them properly in an airtight container. Proper storage helps with texture and flavour. Storage is always helpful, as it helps you munch on your favourite snack whenever you feel like it.
Serve And Enjoy
Drain excess oil before serving. Serve the crispy, golden fryums immediately after frying as a snack or a side dish. They are perfect on their own or paired with a variety of dips. With their light and airy texture, homemade fryums are a delightful treat that adds a crunchy element to any meal.
Making fryums isn't just about creating a delicious snack; it's about connecting with traditions and reliving cherished memories. Each bite of these homemade delights carries the essence of childhood joy and monsoon nostalgia. Embrace the rainy days by crafting these crispy treats.
