Summer is the ideal time to make vathals and vadams. Vathals and vadams are part of south Indian recipes.
They make the lunch or dinner more sumptuous. Especially for the vegetarians they serve as an apt side dish for any main dish. They will make you eat more and make any bland food more tasty. The midsummer is the right time to make vathals and vadams. My mom has more interest to make vadams of different kind. In this summer I also joined and made this vadam.
Now let us see how to make
- Raw rice flour – 1 cup
- Water – 3 cup
- Salt – 1 tsp
- Green chilli paste – 1 tsp
- Jeera powder or Jeera – ¼ tsp
- Asafoetida – 3 pinch
- Javvarisi (sago) – 2 tsp
Grind the raw rice in the mill or soak the raw rice for half an hour and grind it in the mixie or grinder. Soak javvarisi for one hour. Heat 3 cups of water in the pressure cooker.
Add green chilli paste, salt, jeera powder, javvarisi and asafoetida.
Sim the gas stove and sprinkle the rice flour and stir continuously without lumps. Mix it well and close the cooker and cook for 10 minutes in the sim.
When the steam subsides open the cooker and mix the dough well to make smoothly.
Place white cloth in the broad plate and put (killi) this dough in to tiny bits. Dry in the hot sun.
The next day sprinkle little water in the cloth and peel the vadams. Peel all the vadams and put it in the dry plate and dry in the hot sun for two days till completely dry. Keep it in the air tight container and store for about a year.
If you want you can add javvarisi or else leave it.
If you add javvarisi the vadam will be more crispy.
You can add jeera instead of jeera powder.
You can add finely chopped onions, coriander, grated carrot in the dough and make veg vadams.
If you want more vadams you can multiply the ingredients.
This will go well with all rice items. I serve with garlic rice.