Sago vadam is the easiest and simplest fryums that can be made in a jiffy. I have seen my mannima(mom’s mom) making this vadam. It was there in my grandmom’s place and I ate this for the first time when I was too young. Later my amma and paati(dad’s mom) started making this at home. This time my mom made and sent me a couple of photos. After seeing the snaps, I got tempted and made it the very next day. Thank you amma for the recipe <3.
Sago – 1 cup
Water – As required
Salt – To taste
Green chilli paste / Red chilli powder – As required
Lemon juice – 1/2 (optional)
Asafoetida – 1/2 tsp
- Wash and soak the sago in water for 6 -8 hours. I used big size sago. Depending on the size of the sago, soaking time vary. The water should be well above the sago level.
- Meanwhile grind green chillies into a paste with water.
- Add green chilli paste, asafoetida, salt into the sago and mix well. Pressure cook it for 11 whistles.You can also add lemon juice at this stage but I don’t like to add it.
- The sago will be in kheer consistency and will look transparent.
- Allow it to cool. Spread a plastic sheet or cotton cloth. Pour half a ladle of sago and make it to a small disc.
- It should neither be too thick nor too thin. Dry it in hot sun. If you are in flat, dry it in a place where you get the heat or under the fan.
- If it gets dried, you will be able to peel it off. Dry it until it get the glassy texture.
- To fry the fryums heat the oil and immerse the vadam well. Fry until they turn light brown.
Add salt carefully. If you taste, it should be mild. So that when you fry, the salt will be in right amount.
To make Tomato Sago fryums, blanch the tomatoes, grind and strain it. Mix the paste with the sago mixture. Add red chilli powder into it.
To make Onion Sago Fryums, grind the onion and mix it with the sago mixture.
While frying, the oil should be in right temperature. else the vadam will turn brown.
Papad/Fryums are thin, crispy tortilla like stuff that is either roasted or fried and accompanied with rice. My amma and both grandmothers make these crispy stuff at home during summer season. In my home we make these as a team work. Every single person at home will involve. We chit chat and enjoy doing these work. Missing those golden days. They wake up early in the morning and make vadam before the sunrises. And a portion of the fryum dough is always kept aside for us to eat. I discussed with my NorthIndian friend about this and asked her about the papads they make in their home. One of it is Sooji papad. And the minute I heard about this, I found it different and wished to make it. She got the recipe from her mom and explained me. Here is the outcome of it. Thank you so much Priyanka for the recipe.
Rava/Sooji – 1 cup
Water – 8 cups
Cumin seeds – 2 tsp
Salt – To taste
- In a heavy bottomed pan, add sooji/Rava.
- Add water into the pan and stir continuously. Donot forget to add salt at this stage.
- Stir continuously and the mixture will start thickening slowly. At one stage, it will start boiling and will leave the sides.
- At this stage add cumin seeds. Donot add in the beginning. It will change the colour of the papad.
- Turn off the stove.
- Spread the sheet in open terrace or under the fan.
- Take a small ladle of the batter and spread gently on the sheet.
- Dry it completely. Store it in a container and use when required.
- Heat the oil in a pan and fry the fryums one by one.
- Serve with hot sambar sadam or any rice of your preference.
Vadam is similar to papad and is made with rice or lentils or potato or sago. Vadam is served as an accompaniment for Sambar rice or Rasam. Elai vadam is one of the favourite for me and my brother, that amma and paati make in our house. Since this was not available in shops it had a great demand when it is made at home. Though we get in shops nowadays, it is not as tasty as we prepare at home. In our childhood days, Amma and Paati will do the steaming work and my younger brother will help them in peeling off the vadams from the plate. Interesting part is you can eat the steam cooked vadam and it is very tasty. So my job is to eat the steam cooked vadams. There starts the fight between me and my brother. He scolds me for simply eating it without doing any work. Ooooh!!!! this is the first time I made this alone. I missed my family members especially my brother a lottttttttt!!!!!!! Making elai vadam is a big process and needs us to act quickly with each step. To make these vadams we need a stand which is available in parts of Tamilnadu as well as Kerala. My parents gifted me this stand when I got married. It has a stand with 12 plates.
Raw rice -2 cups
Boiled rice -1 cup
Salt – As required
Green chillies – 2
Sesame seeds – 1 tbsp
- Wash and soak raw rice and boiled rice in water for 6-8 hours or overnight.
- Next day drain the water and grind it with salt and green chillies by sprinkling the water to make it grind easily.
- Keep it in the refrigerator to ferment.
- Next day add gingelley oil and sesame seeds to the batter and mix well.
- Add water to make it to the right consistency. It should not be too thick nor too watery.
- In a heavy bottomed vessel, add water and allow it to boil(Add water as you add in the pressure cooker). You can also use pressure cooker or Idli cooker for this purpose.
- When you keep the steam ready, you can cook the vadams very quickly.
- Mix water and 1 tsp oil in a small cup. This is to grease the elai vadam plates.
- Dip a small cloth in water+oil mixture and grease the plates.
- Now take one small ladle of batter and spread it in all the plates evenly.
- Arrange these plates in Elai vadam stand carefully so and keep it in the boiling water and steam cook for three minutes.
- After three minutes, take the stand out of the boiling water and remove the plates.
You can eat these peeled off vadams as a snack. It will be verytasty and interesting to eat these steam cooked vadams.
- Carefully peel off the vadam from each plate and spread it in a polythene cover and keep it in the sun.
- If the vadams are not cooked properly, it will stick to the plates.
- Repeat this until the battle gets over.
- You need to keep the vadams in the sun for three days. If not you can dry this vadams with the help of ceiling fan.
- Once dried, you can store it in a container.
- Fry it in the oil when needed and serve it with hot Sambar sadham, rasam sadham or as an evening snack.