Vengaya killu vadam
Vengaya killu vadam or onion vadam is a flavourful crispy side to your simple Indian meal. Made in summer, this vadam stays good for the whole year and is absolutely loved during the rainy months. Try it?
Prep Time 15 minutes mins
Cook Time 25 minutes mins
soaking time 4 hours hrs
Course Preserves
Cuisine gluten free, South indian
blender
Steel plates
frying pan
- 1/2 cup Raw rice
- 1/2 cup tapioca pearls sago
- 2 medium Onion
- salt to taste
- 1/2 tsp red chilli powder
Wash and soak the rice and sago separately
After 4 hours, add salt and red chilli powder and grind to a smooth batter.
Ad the ground paste to a deep pot.
On low heat cook this mix till the mix is thick and cooked.
Peel and finely chop the onions.
Mix it into the cooked batter and cover it for 10 minutes.
Prepare the plates with a thin layer of oil.
Once the batter is lukewarm, pinch off pieces.
Sundry the onion vadam for 3 to 4 days till the center of the batter is glassy.
Once dry store in air tight bottles.
To fry the vadam
Set oil to heat on medium warmth.
Once the oil is hot, add a couple of pieces of the onion vadam and fry till the sizzling stops.
Drain from oil and sere with meals.
Keyword Indian vegetarian dinner, sun dried recipe