Aval Vadam Recipe
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.
Servings4 cups
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.
Nutrition Facts
Aval Vadam Recipe
Amount Per Serving (75 g)
Calories 342
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 0.2g1%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 0.3g
Sodium 15mg1%
Potassium 124mg4%
Carbohydrates 74g25%
Fiber 1g4%
Sugar 0.2g0%
Protein 7g14%
Vitamin A 13IU0%
Vitamin C 0.2mg0%
Calcium 39mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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