Aval Vadam /Poha-Riceflakes Fryums | Vadam and Vathal Recipes

Yet another summer recipe for this season. Normally vadam is prepared using javarisi/sago. In this recipe I use aval/poha/rice flakes instead. The vadagam is a nice snack and you can give it to kids as Indian popcorn. You can take advantage of the abundant sunlight of summer to prepare loads of vadagam and store it for winter.

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Recipe Cuisine : South Indian | Recipe Category: Vadam and Vathal

Preparation Time: 10 mins |Drying Time: 2-3 days

Ingredients:

Aval / Poha / Riceflakes	1 cup (1 cup – 240 ml)
Curd	1 tbsp
Green Chilli	2
Cumin Seeds	1 tsp
Salt	As required
Hing	¼ tsp
For Frying:
Oil	Required

Procedure:

1. Wash and soak the poha for 15 mins. Then strain the water using the strainer for 5 mins.

2. Grind the chillies into fine paste or chop them into small pieces.

3. In a wide bowl, add soaked poha, chopped chillies, cumin seeds, curd, salt and hing.

4. Now mix the above mixture with your hand into fine paste.

5. Place a cloth or plastic sheet on the plate or floor where you get sun light. Wet your fingers with water then take the dough. Now make small balls from the dough and keep it over the sheet.

6. Keep the sheet under direct sunlight till they become crisp. This will take 2-3 days or depends on the size of the balls and the sun light.

7. Then remove them from the sheet and store it in a air tight container.

8. Heat the oil in a pan, add Poha Fryums and fry till they become crisp. Drain the oil and use.

      Healthy and yummy Poha Fryums / Aval vadagam / Rice Flakes Vadam is ready!

Note:

1. Adjust the chilli level and salt according to your taste.

2. Reduce or increase the quantity according to your preparation.

3. Suppose the mixture is watery, you can powder the dry poha and add to it.

4. If the mixture is too thick, add little bit water or curd and make the dough.

5. Use thick poha instead of thin one.

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Quick Navaratan Mixture

     Most people are big fans of Haldiram’s products. I tasted Navaratan mix and checked out the ingredients. I tried this mixture using the same set of ingredients except boondi. It was a big hit at home and I recommend this for festival snacks as it is very easy and very quick to make.

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Recipe Cuisine : South Indian | Recipe Category: Snacks

Preparation Time: 5 mins  | Cooking Time: 15 mins | Yields: 1 ½  cups

Ingredients:

To Deep Fry:
Rice Flakes	½ cup ( 1 cup = 240 ml)
Roasted un skinned ground nuts	2 tbsp
Cashew nuts	2 tbsp
Dry Grapes	2 tbsp
Curry Leaves	1 spring
Oil	To deep fry
Dry Powders:
Red Chilli Powder	1 tsp
Chat Masala	½ tsp
Turmeric Powder	¼ tsp
Black Pepper Powder	½ tsp
To Temper:
Coconut Oil or Cooking Oil	1 tbsp
Fennel Seeds	½ tsp
Black Sesame Seeds	1 tsp
To Taste:
Black Salt or Normal Salt	1 tsp
Sugar	1 tbsp

Procedure:

1. Heat the oil in a frying pan; fry the rice flakes till they become double in its size and also till sounds stop completely. Also take them out before they turn into brown.  Drain the excess oil and and keep it on the tissue paper. Fry all the rice flakes like this.

2. Deep fry the ground nuts and cashew nuts separately till they become golden color. Take them out from the oil and drain the excess oil; put them on the tissue paper.

3. Deep fry the dry grapes till they become bulge . Take them out from the oil and drain the excess oil. Keep them on the tissue paper.

4. Deep fry the curry leaves till they become crisp. Drain the oil and keep them on the tissue paper.

5. Heat the coconut oil in a wide pan, add fennel seeds and wait for popping.

6. Then add the sesame seeds. Now add the dry powders ( red chilli powder, chat masala, turmeric powder and black pepper powder) and fry till the raw smell goes off.

7. Now add the deep fried items (from 1-4) and mix them gently. Cook for 2 mins. Switch off the flame.

8. Then add the black salt and sugar. Again mix them gently or toss them gently and allow it to cool down completely. Store it in a air tight container for later use.

Note:

1. I have used big strainer (like juice strainer) for deep frying. If you do not have big strainer prepare this using small quantity of oil.

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