Description

Vathals and Vadagams are traditional South Indian sun-dried crispies, typically made from rice flour, lentil batters, or vegetables. They are a versatile accompaniment to meals, adding a delightful crunch and burst of flavor when deep-fried. These preserved items are a testament to resourceful culinary practices.

Ingredients

General Ingredients (Varies greatly by specific type)

• Variable cups Rice Flour (Common base for many vathals)
• Variable cups Sago (Sabudana) (Used for sago vathal)
• Variable cups Rice (Whole or broken rice for vadagams)
• Variable cups Lentils (Urad Dal, Moong Dal) (For certain vadagams or vathals)
• Variable Vegetables (Onion, Garlic, Chilli, Bitter Gourd, etc.) (Specific types used for vegetable vathals/vadagams)
• Variable Green Chillies (Finely chopped or ground paste)
• Variable teaspoons Cumin Seeds
• Variable pinch Asafoetida (Hing)
• Variable to taste Salt
• Variable cups Water (For making batter)

For Frying

• Sufficient cups Oil (For deep frying)

Instructions

1. Note: The exact preparation steps vary greatly depending on the specific type of vathal or vadagam being made (e.g., rice flour vathal, sago vathal, onion vadagam). This general instruction outlines the process of preparing the items for sun-drying.
2. Prepare the batter or mixture according to the specific recipe for your chosen vathal or vadagam. This often involves boiling water, mixing in flour/paste, spices, and sometimes cooked lentils or vegetables.
3. Once the batter is ready and slightly cooled, pour or spread it thinly onto clean plastic sheets or plates.
4. Shape the vathals or vadagams. This can be done by spooning small dollops (for vathals) or shaping into small mounds or discs (for vadagams).
5. Place the sheets or plates in a sunny location for sun-drying. Ensure they are protected from dust and insects.
6. Allow them to dry completely in the sun for several days (typically 2-4 days), turning them occasionally to ensure even drying. They should be brittle when fully dry.
7. Once fully dried, store the vathals and vadagams in airtight containers in a cool, dry place.
8. To serve, heat oil in a pan for deep frying. The oil should be hot but not smoking.
9. Carefully drop a few vathals or vadagams into the hot oil. They will expand and puff up quickly.
10. Fry for only a few seconds until they are golden brown and crispy. Do not overcrowd the pan.
11. Remove the fried vathals and vadagams using a slotted spoon and drain on paper towels to remove excess oil.
12. Serve immediately as a crispy accompaniment to your meal.