Friday, September 4, 2009

Pappadam

Ingredients:

Urud dal - 1/4 kgs
Salt - As required.
pappad soda - a pinch.
pirandai - As reuired.

Method:

1. Soak urud dal for 1 hour and grind it to a fine, thick paste.
2. Grind pirandai and salt together.
3. But add pappad soda with pirandai and salt.
4. Make two small pappads. Then place one pappad over another and roll again into big pappad.

Onion Vadam

Ingredients :

Rice flour - 2 cups.
Green chillies - 4.
Asafoetida - 1/2 tsp.
Salt - 1/2 tsp.
lemon - 1
Onions - 2 cups.

Method :

1. Heat some water and when it boils add rice flour and heat for 2-3 minutes with constant stirring.
2. Grind green hot chillies, lemon juice , asafoetida and salt.Add this to cooked rice flour and knead well.
3. Add equal amount of chopped onions and mix well.
4. Make this into small uniform balls and place them on a large sheet of plastic paper.
5. Dry this in the sun or place it in the oven so that they become crisp and then store in a tight container.
6. Fry the vadam in oil for serving.

Thali Vadam

Ingredients :

Par boiled rice - 200g.
Salt - 1/2 tsp.
Sesame or cumin seeds - 1 tsp.

Method :

1. Soak the par boiled rice for 3 - 4 hours and grind it to a thin smooth paste.
2. Keep it overnight to get sour. Add salt and cumin seeds. Add water to make the batter into a thin consistency.
3. Then make into flat shapes and place it in thali vadam stand inside a large vessel or idli cooker. After it is cooked remove.
4. Repeat this until all the flour is over. Then dry the cooked vadams in hot sun until they turn crisp.