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Vadam

Subbalakshmi Renganathan and Sowmya Venkatachalam | 12:36 | 1 comments

Another variety of spicy vadam/vathal. We can use this vadam flour to make ommapodi or thenkuzhal vadam.

Ingredients:

Raw Rice - 4 Cup

Javvarasi(Sago) - 1 Cup

Salt - To Taste

Green Chilli - 10

Hing - 1 tablespoon

Batter Preparation Method:

Heat 1 cup of water and when it comes boil, add it to the bowl having Sago(Javvarasi) and close the bowl.

After 30 minutes, rinse the rice and strain the water and grind it in grinder or mixer to a nice paste. Take this in a separate vessel.
Add the Sago to the mixer and grind it to paste and add this to rice batter and stir well to mix both rice and sago batter.
Grind the green chillies, salt and hing to a nice paste and add it to the sago batter.

Take heavy bottomed pan or cooker. Heat 1 ratio of water based on the batter and when it starts to boil, take 2 tumbler of water and keep it separately
To the remaining boiled water, add the rice-sago batter and stir well
Batter should become thick as well as cooked well
If needed, we can add the 2 tumbler of water slowly to cook the batter
Add salt to the batter and stir well. Salt should be less for vadam because when we dry the vadam and fry it in oil, salt will be more

We need to stir the batter well so that it gets tighten up and becomes thicker .
When the batter is cooked well, switch off the flame

Cool off the batter and we can start making vadams
Take a clean white towel and place it in hot sun and take ommapodi mould and thenkuzhal mould. Add 1 handfull of batter to the press and press it to make ommadpodi and thenkuzhal vadam
Let the vadam dry in sun. Allow it to dry for 1 day
After the vadams are dried completely, we can store it in a tight container and fry it when we require