Rice Flour - 11/2 cups
Sago /Javvarisi - 1/2cup
Red chillies -15 to 20
Cumin seed - 2 tablespoon
Hing /Asafoetida - 1teaspoon
Wash the sago/javvarisi gently, soak it for 45 minutes with water, then strain the water and let it soak with the remaining moisture for 4-5 hours or overnight.
Soak the red chillies in hot water for an hour and grind it to a fine paste, then add sago with the chilli paste, and grind it again.
With this mixture, add all the other ingredients , and 2-3 cups of water to make it as a thin batter.
Take the vadaam batter in a heavy bottomed vessel, cook on medium heat, stirring continuously, till the batter come to gather.(Don't panic, it takes only 5-6 minutes. :) )
Transfer it to a bowl immediately and let it cool for half an hour.
Take a wide plate, spread a plastic sheet and wipe it off with the damp cloth.
Using a Murukku press (with star plate), press the dough into long stripes.
Let the Vadaams dry on sunlight for 2-3 days and your vadaam is ready.
Store the Vadaam in airtight containers. Deep fry them when ever needed. Here is a glimpse of a simple South Indian lunch..Rice, Uppu paruppu topped with ghee, beans stir-fry, Potato podimas, rasam mor milagai and of course, the crisp and spicy vadaam! :)
Super Bloom, 2017
2 weeks ago