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RICE VADAGAM / ARISI VADAM

Hi All,
I should have posted this recipe during summer but I missed and posting it in winter.
I use to make this vadagam when there is rice leftover. The crispiness and onion flavour with a touch of chilli spiciness tastes top when served with curd rice or rasam .But me and my daughter will have it as snack like chips.
When compared to store brought vadagams this rice vadagam is healthier and free from preservatives too.

The recipe is as below,
INGREDIENTS :
Boiled rice – 1/2 cup.
Pearl onions – 6 nos.
Green chillies – 1 or 2 nos.
Salt – as required.


PREPARATION :
  1. In your mixer / blender grind boiled rice , onions , green chillies , salt to fine paste without water.
  2. As onion itself will have enough water to grind the ingredients you no need to add water.
  3. In a wide plate or plastic paper drop the ground paste in coin sizes with enough space between them.
  4. Sundry them for one or two days until the paste becomes complete dry and hard.
  5. Completely dried vadams will easily leave the plate ,whereas wet vadams will stick to the plate and cannot be removed easily.
  6. Remove the dried vadams and store them in containers .
  7. Deep fry them in oil when required.The vadams are best combinations for Rasam and curd rice.


HAPPY COOKING!!!

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