7 Comments to “Vadagam (Fryums) Recipe”

  1. 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

  2. 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

  3. Fathima Farook

    Jul 18th, 2013

    I live in Canada. Please let me know is there any alternative way to dry the vadagam instead of sun.

    • Uma

      Jul 30th, 2013

      Try with Hot Air ovens which are normally used in labs and factories.
      In the months of June, July you see the sun hot in some parts of Canada, right?

      Uma

  4. Vasumathy

    Jan 23rd, 2014

    Ms Uma, Please give recipe for “Ilai Vadaam”. Thank you,


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