Kuzh vadagam: 1

Time to exploit the hot summer,sun dried vegetables and vathal are popular in chettinad, torrid climate of this region helps in great deal.Seasonal vegetables are processed and dried in the sun light and stored for approximately a year of usage.Vegetables like,brinjal,cluster beans,flat beans,mango, even meat (uppukandam),vathal like Kuzhu vathal,Killu vathal,kanji vathal,vengaya vadagam,mithukka vathal,mor milagai etc…is dried according to the perfect procedure without any great loss of its taste.

Vathal is the most attracting snack with rice for children and elders too.Any type of main course will go with the vathal and vadagam.

Ingredients:

Raw rice-1 cup

Sago/Javarisi-1/4 cup

Cumin seeds-1 tsp

Green chillies-2

Salt-3/4 tsp

Hing-1/4 tsp or Garlic-4 pods

Water-3 cups

Method :

Soak rice and Sago for 3 hours,add cumin seeds,green chilli,hing or garlic and grind to a smooth batter.

Boil water 4 cups bring the ground batter to boil by stirring constantly, until the colour of the batter changes gradually in to transparent.

Switch off the flame allow it to cool.Take a portion from it and add food colour if you prefer.

Spread white cloth  in sun light, morning time is the best choice to make it.

Fill the batter in the press of your desired shape, and squeeze it in length wise.

        OR

With the help of a table spoon make round shaped small vadagam on the cloth 1 inch space between each.

Add little hot water if the batter becomes thick to drop from the spoon..

Let it dried in hot sun for a day or two,now time to transfer from cloth to plate,sprinkle some water on back side of the cloth to peel out. Spread it in the wide plate .

Let it completely dried in sun light for 2 more days ,when you break the vathal it should break with crispy sound.

Keep it under roof for 2 hours and store it in a container,this can be prepared in large quantity and stored for a year.

Heat oil on stove to deep fry.Add few vathal and fry,it enlarges in size to give you a crispy colourful vathal.