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.
Another variety of Kool vadagam
Ingredients:
Water
Boiled Rice
Curd
Powdered salt
Cumin
Crushed pepper
Rubbed sesame seed
Asafetida
Method:
● Take boiled 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 drained water to the grinded powder and mix it nicely like a dosa batter.
● Mix powdered salt, cumin, rubbed sesame seed, crushed pepper, asafetida and mix it in the batter nicely. Now heat the batter and continuously stir it with a ladle. Once the mixture comes to thick consistency remove it from the heat. Once the paste is cooled, 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.
Note: Fry only 2 or 3 balls at a time in oil or ghee
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