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. But we make only plain vadam at home. I tasted this onion vadam in the rice papad and tried the same in sago papad. This papad goes well with tomato rice, lemon rice. There are two important tips to get the perfect papad. One is using the right quantity of water and the second is the right amount of salt. When these two are taken care of, there is no way that the papad goes wrong. Now let’s get into the recipe.
Servings – 35
Difficulty – Medium
Sago – 1 cup
Water – As required
Salt – To taste
Onion – 1
Bedigi chilli – 2
- Wash and soak the sago in water for 3-4 hours. I used big size sago.
- Depending on the size of the sago, soaking time vary.
- After soaking,drain the water and transfer it to another vessel. Add water and the level should be just an inch above the sago level.
- Meanwhile grind onion and bedigi chilli into a paste with water.
- Add onion- red chilli paste, salt into the sago and mix well.
- Pressure cook it for 11 whistles.You can 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.
- Spread a plastic sheet or cotton cloth. Pour half a ladle of sago and spread it.
- 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.
- Flip and dry on both the sides.
- If it gets dried, you will be able to peel it off. Dry it until it get the glassy texture.
- You an store it in an air-tight container and use when required.
- To fry the fryums heat the oil and gently slide it into the oil.
- Fry well and serve it with any rice of your choice.
Add salt carefully. If you taste, it should be mild. So that when you fry, the salt will be in right amount.
The water should be just an inch above the sago while pressure cooking it.
While frying, the oil should be in right temperature, else the vadam will turn brown.