• Into a mixing bowl add all the ingredients.
  
• Mash them and mix well.
• Pinch small portions of this mix on to a thick plastic sheet.
  
• Sundry this for about 2-3 days.
• They separate from the plastic sheet when they are dry.
  
• Dry once more completely and the store in airtight containers.

To serve them

• Set the oil in a wok to heat up.
• Deep fry the dried fryums and drain them when the bubbling around them stops.
• The crunchy puffed up vadams (fryums). Store the fried ones in airtight containers for up to 1 week.