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.

Mixed vadagam

Ingredients:

Pure water

Nel pori

Aval

Muttai pori

Chopped Bannana stem

Grated pumpkin

Finely chopped Green Chilies

Chopped coriander leaves

Rubbed Sesame seed

Karapodi

Method:

● Soak Nel pori ¼ padi, aval ¼ padi and muttai pori ¼ padi in water and drain the water completely.

● Put the drained aval, nel pori and muttai pori in a tin coated vessel (eeyam pattirum). Add the remaining ingredients chopped banana stem, grated pumpkin, finely chopped green chillies, chopped coriander leaves, rubbed sesame seed and karapodi into the mixture in tin coated vessel and mix nicely. Now make balls 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, they can be consumed by frying it in ghee or oil.