Jevarisi vadaam

My mom made these and sent me the pics to share the procedure for sago vadaam ..

Ingredients

1 cup sago
Salt to taste
Asafoetida
Green chillies

Soak the sago overnight in 3 cups of water. Next morning, grind it along with salt, asafoetida and green chillies as required.

Now heat it along with one more cup of water on low flame and keep stirring till you get a transparent and a bit thick liquid. The kuzhu is ready.

Cool well. Now tie a clean muslin cloth (or thick plastic sheet) over some wooden base. Take a small ladle full of the kuzhu and pour it in the cloth to make a small round. It will spread by itself, so leave a little gap between two vadaams. Repeat the process for the entire kuzhu. Dry well under hot sun..

Depending on the heat, it may be ready in a day or may take another day as well. Ensure to keep in a safe place away from birds, animals and dust.

Once dry, it would be transparent and very crisp. This can be stored for a year in a clean box.

To serve, just heat oil in a pan and fry the vadaams one by one without turning it reddish.

Serve with rice or just as a snack.
Sending it over to Priti for her Festive food:Summer Treat event.
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