Avil vadam | Flattened rice fryums | Atukulu vadiyalu | Avalakki Sandige | vadagam
Avil vadam | Flattened rice fryums | Atukulu vadiyalu | Avalakki Sandige | vadagam is a fried snack, originating from the Indian subcontinent, popular in Karnataka, Andhra Pradesh and Tamil Nadu. It is also served as an accompaniment with meals. These are spices and dehydrated form of grains which can be fried in oil to crisp.
We can write volumes with the varieties of these from India alone. I will try to collect together as many as I can. Let’s start with an easy one.
Flattened rice also called as Poha/ Avalakki/ Avil. It is just rice that has been flattened to make it easy to cook or not cook at all. Poha or flattened rice is pale in texture compared to the rice. It is tasteless on it own. But can absorb all flavours when it is hydrated with water.
Variations to the Avil Vadam | Avalakki vadiyalu
Grind a few tomatoes to a smooth paste and add it to the poha while soaking, making a red and tangy vadam.
Tips to make a perfect Avil vadam | Avalakki vadiyalu
Soak the flattened rice for just 10 minutes. Do not over soak.
2. Strain the excess water throughly for 30 minutes. The hydrated poha/flattened rice should be soft and fluffy but not holding moisture.
3. Adding onions is optional.
4. You can grind the chilli with the sour curd and add it to the mixture instead of adding it directly.
5. I stay in a hot place, So the vadams are ready to fry in two days. Dry it for another day if you feel there is moisture
6. When the vadam is fried, if it is chewy and not crispy sun dry it for another day as it is moist.
7. The vadam absorbs less oil when it does not contain moisture. So strain off any excess water when the poha is drained. Dry well.
Step by step video
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Avil vadam | Avalakki sandige | Atukulu vadiyalu
- 1 Cup Poha | Avil | Atukulu
- 2 Cup Water
- 1 Cup Finely sliced onion
- ¼ Cuo Coriander
- 4 Pieces Green chillies
- 1/4 Cup Sour Curd
- 2 tsp Salt
- Rinse the poha in water. Drain the water.
- Add 2 cups of water and soak for 10 minutes.
- Drain the excess water and set aside for 30 minutes in a colander
- The poha is fully hydrated and soft and fluffy.
- Add the onion, chilli, coriander, sour curd and salt. Can add the ground mixture of chilli and coriander too to instead of cut pieces.
- Mix well.
- Now pinch small portions of the dough and place in a wide plate. Do this till the entire dough is over.You can even spread a white cloth and place the pinched portions.
- Dry it in the sun for 2 days tossing the sides each day.
- Once dried completely, store in a clean container and use it as and when needed.
To fry the Vadam
- Heat oil in a kadai and fry them till deep golden brown. if the vadam is chewy we know the vadam has to be dried a bit more. So sun dry it for one more day and it will be perfect.
- Serve with curd rice, lemon rice or any flavoured rice.