Aval Vadam is a traditional homemade fryum made using flattened rice, green chillies and jeera. It is usually prepared during summer and dried well under hot sun until crisp. These vadams are easy to make at home and tastes really good when fried and served with rice meals. It can also be had as a crunchy snack during tea time.
This homemade aval vadam is a good change from regular rice vadam and it needs only few simple ingredients. The texture turns crisp after frying and the flavour from green chilli and jeera gives good taste. Once dried properly it stores well for many months. Many people make this in batches during summer and keep it for later use.
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About Aval Vadam
Aval Vadam is a sun dried fryum made mainly with flattened rice also called poha or aval. The aval is soaked well, mashed and mixed with green chilli paste, salt and jeera. Small portions are pinched and dried under sun for few days until all the moisture goes away. Once dried fully the vadams can be stored and fried whenever needed.
This vadam has crisp texture after frying and tastes mildly spicy. Jeera gives good flavour while green chilli adds slight heat to the vadam. The drying part is important in this recipe as the vadams should dry fully before storing. If moisture is still there then the vadam may turn chewy after frying.
You can make this recipe using thick aval or thin aval. Thick aval needs more soaking time while thin aval gets soft quickly. Some people also add small onion while grinding green chilli for extra flavour. The shape and size can also be adjusted based on your preference but smaller vadams dries faster and evenly.
I usually make this during peak summer when there is good sunlight outside. This recipe do not need many ingredients and the process is also simple once you get used to it. Homemade vadams always tastes fresh and it is nice to have ready at home for quick meals.
Aval Vadam Ingredients
- Aval / Poha - Used thick aval for making the base of the vadam. It becomes soft after soaking and gives good texture once dried and fried.
- Green Chilli - Used green chilli for mild spicy flavour. It adds taste to the vadam and balances well with the aval.
- Jeera - Used jeera for flavour and aroma. It gives nice taste to the vadam after frying.
- Salt - Used salt to balance the overall flavour. Rock salt can also be used while grinding.
- Water - Used water for soaking the aval until soft. Add according to the variety of aval used.
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How to make Aval Vadam Step by Step
1.Measure poha(aval) first and take it in a bowl.Rinse it well then add water to it, water should be at least 2 cms above the poha.Soak for 30 minutes. If its thin poha just 10 minutes should be enough.I used thick poha so soaked for more time.
2.See now the water is completely absorbed. Now mash it well with a potato masher, if its thin poha you can just mash it with your hand itself. Set aside.
3.Take rock salt and green chillies in the mixer jar and grind it to a coarse paste. Add green chilli paste.
4.Add jeera and mix well. Now pinch small portions of the dough and place in a wide plate. Do this till the entire dough is over. You can even spread a white cloth and place the pinched portions.
5.Like this.Covered it with a netted cloth and dry under sun for 2-3 days.
6.Dry it in sun till there is no moisture, turn over in middle. After noon you can fan dry them. Then next day morning again sun dry it, repeat this process till its crispy.
7.Once dried completely, store in a clean container and use it as and when needed. Heat oil in a kadai / tadka pan and fry them till deep golden brown.
Serve it with any variety rice of your choice or have it as such .
Expert Tips
- Soaking - Thick aval needs more soaking time compared to thin aval. Make sure aval becomes soft before mashing.
- Drying - Dry the vadams properly under hot sun till there is no moisture. If not dried fully it may turn chewy after frying.
- Shape - Pinch only small portions while shaping. Smaller vadams dry faster and fry evenly too.
- Oil Temperature - Oil should be hot before frying. Test one vadam first and if it rises immediately then the oil is ready.
- Storage - Store only after drying fully. Even little moisture can spoil the vadams while storing.
Serving and Storage
Serve Aval Vadam with sambar rice, curd rice or any variety rice of your choice. It can also be had as crunchy evening snack after frying. Store the dried vadams in airtight container and keep in dry place. It stays good for many months when handled properly. Fry only the needed quantity and store the remaining vadams safely.
FAQS
1.Can I use thin aval for this recipe?
Yes you can use thin aval also. It gets soft quickly so soaking time will be less.
2.Why is my vadam chewy after frying?
If the vadam is chewy then it needs more drying and should be fried in hott oil. Dry it under hot sun for one more day and then fry again.
3.Can I add onion?
Yes small onion can be added while grinding green chilli. It gives more flavour to the vadam.
4.How do I store aval vadam?
Store the dried vadams in airtight container without any moisture. It stays good for long time.
5.Can I fry this in advance?
Yes you can fry and store for one day. But fresh fried vadams tastes more crisp.
If you have any more questions about this Aval Vadam Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Aval Vadam Recipe
Ingredients
- 2 cups thick poha thin variety also can be used
- 2 cups water adjust accordingly
- 3 nos green chilli
- 2 teaspoon jeera
- salt to taste
Instructions
- Measure poha(aval) first and take it in a bowl. Rinse it well then add water to it, water should be at least 2 cms above the poha. Soak for 30 mins. If its thin poha just 10 mins should be enough. I used thick poha so soaked for more time.
- See now the water is completely absorbed. Now mash it well with a potato masher, if its thin poha you can just mash it with your hand itself. Set aside.
- Take rock salt and green chillies in the mixer jar and grind it to a coarse paste. Add green chilli paste.
- Add jeera and mix well. Now pinch small portions of the dough and place in a wide plate. Do this till the entire dough is over. You can even spread a white cloth and place the pinched portions.
- Like this. Covered it with a netted cloth and dry under sun for 2-3 days.
- Dry it in sun till there is no moisture, turn over in middle. After noon you can fan dry them. Then next day morning again sun dry it, repeat this process till its crispy.
- Once dried completely, store in a clean container and use it as and when needed. Heat oil in a kadai / tadka pan and fry them till deep golden brown.
- Serve Aval Vadam with any variety rice of your choice or have it as such .
Notes
- Soaking - Thick aval needs more soaking time compared to thin aval. Make sure aval becomes soft before mashing.
- Drying - Dry the vadams properly under hot sun till there is no moisture. If not dried fully it may turn chewy after frying.
- Shape - Pinch only small portions while shaping. Smaller vadams dry faster and fry evenly too.
- Oil Temperature - Oil should be hot before frying. Test one vadam first and if it rises immediately then the oil is ready.
- Storage - Store only after drying fully. Even little moisture can spoil the vadams while storing.
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