Vadagam (Fryums) Recipe
Posted on 21. Apr, 2012 by Uma in Side Dishes, Snacks
Normally making vadagam is a time consuming process but here in this method I have given a simple & uncomplicated way of making this dish.
Cooking Time: 3 hours (over 2 days)
Ingredients:
1. Raw rice: 500 grams
2. Sago Pearls- “javvarisi” (Big variety): 100 grams
3. Lime: 1
4. Salt: 1.5 teaspoon
5. Green Chilies: 6 nos
You will need a “muruku maker” for making vadagam.
Method:
Clean the rice and along with sago pearls get it ground to a smooth powder preferably in a rice flour mill.
As it is a bit difficult to grind the sago in a blender to a smooth consistency, it is better to get it done in a rice flour mill.
Grind the green chilies to a smooth paste.
Now measure the rice, sago flour and take double the quantity of water in a big pressure cooker.
When the water is boiling well, add the salt and green chili paste and remove from the stove.
Now start adding the rice sago powder to the water, slowly stirring it.
After adding the entire rice, sago flour, close the cooker with the lid and weight. This mixing of water and rice sago flour can be done in the night and left overnight.
The next day early morning, squeeze the lime over the mixture and stir well. Now the dough is cold, smooth and easy for handling and pressing. Add a handful of this dough to the “muruku maker” and squeeze it over a clean plastic sheet for drying in the hot sun.
This can be dried 3-4 days in the hot sun continuously and store it in airtight containers.
Tips: Vadagams can be easily stored for a year.
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jai
Oct 25th, 2012
You doesn’t add the frying process in the recipe.
All the recipe’s are very good.
Uma
Oct 25th, 2012
yes, you are absolutely right.! It should be deep fried in oil once it is completely dried in sun.
thanks. Uma
Anitha
Apr 13th, 2013
After adding the rice, sago floor, you didn’t specify whether we need to cook it again. If we need to cook it again, can you tell me how long we need to do it. For eg, If we put it in cooker, after how many whistles, we need stop it?
Uma
Apr 13th, 2013
No need to cook the rice, sago flour again as we are using hot water for mixing. When you open the cooker again in the morn, you will find that the dough is smooth and well cooked for making vadagams. If you are making it for the first time, please try with small quantity.
all the best.!
Uma