Aval vadam recipe a very easy homemade vadam or vadagam you can try for this summer.I usually love to try different homemade vadams and this year I tried this quick vadam suggested by my friend.She just gave me an idea to try as she saw it on a cookbook.Mittu loves homemade fryums and its a big motivation factor for me to try homemade vadams.
Aval vadam is made with flattened rice / poha very easy to make when compared to the regular vadams.These homemade sun dried crisps makes a great lunch time partner especially for variety rice recipes.
Other vadam recipes:
Aval vadam recipe
Aval vadam recipe, homemade fryums made with flattened rice.
Servings1 cups
Ingredients
- 2 cups thick poha (You can use thin variety too)
- 2 cups water (adjust accordingly)
- 3 nos green chilli
- 2 tsp 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 atleast 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 it with any variety rice of your choice or have it as such .
Notes
- You can test fry 1 or 2 vadams and check…After deep frying if its crispy fully then the vadams are done you can store in airtight container.If it sticks in between your teeth and is chewy then it needs more drying.Dry for few more days in hot sun.
- Pinch only small portions.
- Oil should be hot, test one vadam if it comes up(raises) immediately after its dropped then its the right heat you need.
- You can even add small onion if you like the flavour.Add along with green chillies and grind it.
How to make aval vadam recipe:
- Measure poha(aval) first and take it in a bowl.Rinse it well then add water to it, water should be atleast 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 it with any variety rice of your choice or have it as such .
Crispy poha fryums ready to snack!
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