{"id":120612,"date":"2020-09-02T20:04:56","date_gmt":"1970-01-01T00:00:00","guid":{"rendered":"https:\/\/dev-global-press.pantheonsite.io\/?p=4300"},"modified":"2020-09-02T20:04:56","modified_gmt":"1970-01-01T00:00:00","slug":"mixed-vadagam","status":"publish","type":"post","link":"https:\/\/globalpress-new.hinduismnow.org\/?p=120612","title":{"rendered":"Mixed 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 4302-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Mixed vadagam<\/h2>\n\t<img class=\"wprm-fallback-recipe-image\" src=\"https:\/\/dev-global-press.pantheonsite.io\/wp-content\/uploads\/2020\/05\/mix-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>Aval<\/p>\n<p>Muttai pori<\/p>\n<p>Chopped Bannana stem<\/p>\n<p>Grated pumpkin<\/p>\n<p>Finely chopped Green Chilies<\/p>\n<p>Chopped coriander leaves<\/p>\n<p>Rubbed Sesame seed<\/p>\n<p>Karapodi<\/p>\n<h3>Method:<\/h3>\n<p>\u25cf Soak Nel pori \u00bc padi, aval \u00bc padi and muttai pori \u00bc padi in water and drain the water completely.<\/p>\n<p>\u25cf 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.<\/p>\n<p>\u25cf After the balls are completely dried, they 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":4301,"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\/120612"}],"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=120612"}],"version-history":[{"count":0,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/120612\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/media\/4301"}],"wp:attachment":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=120612"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=120612"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=120612"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}