{"id":120608,"date":"2020-09-02T20:04:56","date_gmt":"1970-01-01T00:00:00","guid":{"rendered":"https:\/\/dev-global-press.pantheonsite.io\/?p=4276"},"modified":"2020-09-02T20:04:56","modified_gmt":"1970-01-01T00:00:00","slug":"nel-pori-aval-pori-puffed-rice-vadagam","status":"publish","type":"post","link":"https:\/\/globalpress-new.hinduismnow.org\/?p=120608","title":{"rendered":"Nel pori\/Aval pori\/ Puffed rice vadagam"},"content":{"rendered":"\n<p class=\"has-medium-font-size\"><strong>VADAGAM<\/strong><\/p>\n\n\n\n<p>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.<\/p>\n\n\n\n<p class=\"has-medium-font-size\"> <strong>Ingredients<\/strong><\/p>\n\n\n\n<p> \u25cf 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.<\/p>\n\n\n\n<p class=\"has-medium-font-size\"><strong>Preparation<\/strong><\/p>\n\n\n\n<p> \u25cf 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.<\/p>\n\n\n\n<!--WPRM Recipe 4278-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Nel pori\/Aval pori\/ Puffed rice vadagam<\/h2>\n\t<img class=\"wprm-fallback-recipe-image\" src=\"https:\/\/dev-global-press.pantheonsite.io\/wp-content\/uploads\/2020\/05\/puff-150x150.jpg\" \/>\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\t<\/p>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t<h3>Ingredients<\/h3>\n<p>Pure water<\/p>\n<p>Nel pori<\/p>\n<p>Karapodi<\/p>\n<p>Rubbed Sesame seed<\/p>\n<h3>Method:<\/h3>\n<p>\u25cf Soak Nel pori 1 padi in water 1 padi for one nalligai (24 minutes). Drain the water and put the pori in a tin coated vessel.( eeya paathiram).<\/p>\n<p>\u25cf Now mix the karapodi the pori in a tin coated vessel (eeya paathiram) 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.<\/p>\n<p>\u25cf After the balls are completely dried, it can be consumed by frying it in ghee or oil.<\/p>\n\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n","protected":false},"excerpt":{"rendered":"<p>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 \u25cf 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 [&hellip;]<\/p>\n","protected":false},"author":19,"featured_media":4277,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[29],"tags":[727,729,736],"_links":{"self":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/120608"}],"collection":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/users\/19"}],"replies":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=120608"}],"version-history":[{"count":0,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/120608\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/media\/4277"}],"wp:attachment":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=120608"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=120608"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=120608"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}