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.
Kool vadagam
Ingredients:
Water
Rice
Curd
Powdered salt
Cumin
Rubbed sesame seed
Asafoetida
Method:
● Take cleaned rice ¼ padi and soak it in water 1 padi for 2 days.Drain the water from soaked rice and keep the water in a vessel.
● Grind the soaked rice into a nice powder with a pounding stone. Put the grinded powder
in a vessel.
● Pour the drained water ¾ padi in a tin coated vessel (eeyam pattirum) and heat it. When
the water gets boiled put the rice powder into the boiling water simultaneously stirring the mixture with a ladle.
● Once the mixture comes turns to a thick paste, remove it from the heat. Next day add curd, powdered salt, cumin and rubbed sesame seed into the thick paste of rice. soak asafoetida in water and put in the rice paste 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, they can be consumed by frying it in ghee or oil.
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