VADAGAM

Vadam (Sandige in Kannada) is a fried snack, popular in Karnataka, Andhra Pradesh and Tamil Nadu. It is also served as an accompaniment with meals.

Ingredients

● Basic ingredients used to make vadams include pure water, rice/beaten rice, chilli powder mix (karapodi), asafoetida, salt. To this basic mix a variety of other items such as pulses, banana stem, etc. are added to make delicious and wide varieties of vadams or fries.

Preparation

● These ingredients are combined and ground to a coarse or fine paste, depending on the recipe, made into small balls or flat circles and then sun dried for a few days. The resulting vadams are stored in airtight containers for months or even years, to be used as and when required for meals or as snacks. The vadams are deep fried in oil, to be served as a snack or accompaniment to meals.

Coconut vadagam

Ingredients:

Pure water

Aval

Karapodi

Ripe Grated coconut

Lemon

Method:

Soak aval ¼ padi in water and drain the water completely. Put the drained aval in pounding
stone (Ural).

Ripe grated coconut 24 palam to be mixed with aval in the pounding stone. Grind the mixture in the pounding stone and put it in a tin coated vessel (eeyam pattiram). Put karapodi 7/8 palam and Lemon juice out of 7 nos of lemon in the mixture in the vessel and mix nicely. Now make small gooseberry size balls from the mix. Place the balls on a cloth or mat or clean wooden plank to get dried nicely. After the balls are completely dried, it can be consumed by frying it in ghee or oil.