Vadam
Sun-dried rice flour or sago crisps fried before serving. Tamil summer preparation stored for monsoon months.
People also search this as vadagam, vathal, vadiyalu, sandige.
Ingredients
- Water — 900 g
- oil — 80 g
- salt — 6 g
- green chillies — 10 g
- Cumin Seeds — 3 g
- Rice Flour — 250 g
- Asafoetida — 1 g
Method
- Grind green chillies with salt to a fine paste.
- Boil water with chilli paste, cumin and asafoetida.
- Add rice flour slowly, stirring all the time to avoid lumps.
- Cook the batter until thick and glossy.
- Cool slightly and press small rounds onto a plastic sheet.
- Dry in hot sun for two to three days until brittle.
- Store in an airtight jar.
- Deep fry a few at a time until they puff up.
Common questions
- How many calories in one plate of Vadam?
- 275 kcal per plate.
- How much cooking time?
- 485 min — 480 min prep, 5 min cooking.