Aval Vadam Recipe – Sharmis Passion

Aval Vadam is a traditional homemade fryam made using flattened rice, green chillies and cumin seeds. It is usually prepared during summer and dried thoroughly in hot sun until crisp. These vadas are easy to make at home and taste great when fried and served with rice. It can also be eaten as a crunchy snack at tea time.

This homemade Aval Vadam is a nice change from the regular rice Vadam and requires only a few simple ingredients. After frying its taste becomes crisp and the taste of green chillies and cumin seeds gives good taste. Once thoroughly dried it stores well for several months. Many people make it in batches during the summer and store it for later use.

About Aval Vadam

Aval Vadam is a sun-dried fryam made primarily from flattened rice also known as poha or aval. Awal is soaked well, mashed and mixed with green chilli paste, salt and cumin. Small parts are pinched and dried in the sun for a few days until all the moisture is gone. Once completely dried, the vadas can be stored and fried whenever required.

After frying, the texture of this vadam becomes crispy and its taste is mild spicy. Cumin seeds add nice flavor while green chillies add mild heat to the vadam. The drying part is important in this recipe as the vadas must be completely dried before storing. If moisture is still there the vadam may still be chewy after frying.

You can make this recipe with thick aval or thin aval. Thicker awls require more soaking while thinner awls soften quicker. Some people also add small onion while grinding green chillies for extra flavour. The size and shape can also be adjusted depending on your preference but smaller vadas dry faster and evenly.

I usually make it during peak summer when it’s nice and sunny outside. This recipe does not require too many ingredients and once you get used to it the process also becomes simple. Homemade vadas always taste fresh and it is nice to make them quickly at home.

Aval Vadam Ingredients

• Aval/Poha – A thick awl is used to make the base of the vadam. After soaking it becomes soft and gives good texture when dried and fried.
• Green chilly – Green chilli has been used for mild spicy taste. It adds flavor to the vadam and creates a good balance with the aval.
• Cumin – Cumin is used for flavor and aroma. It gives good taste to vadam after frying.
• Salt – Salt is used to balance the overall taste. Rock salt can also be used while grinding.
• Water – Use water to soak the awl until it becomes soft. Add according to the type of awl used.

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How to make Aval Vadam step by step

1.First of all measure the poha and take it out in a bowl, wash it well and add water to it, water should be at least 2 cm above the poha, soak it for 30 minutes. If it is thin poha then only 10 minutes will be enough. I have used thick poha, so keep it soaked for longer time.

2.Now see that the water has been completely absorbed. Now mash it well with a potato masher, if the poha is thin then you can mash it by hand. Cancel.

3. Add rock salt and green chillies in mixer jar and grind them coarsely. Add green chilli paste.

4. Add cumin seeds and mix well. Now break small balls from the dough and keep them in a wide plate. Do this until all the dough is finished. You can also spread a white cloth and place the pinched parts on it.

5.In this way, cover it with a mesh cloth and dry it in the sun for 2-3 days.

6. Dry it in the sun until there is no moisture left, turn it occasionally. After noon you can dry them with a fan. Then dry it again in the sun the next morning, repeat this process until it becomes crispy.

7. After it dries completely, keep it in a clean container and use it when needed. Heat oil in a kadhai/tadka pan and fry them till they turn dark golden brown.

Serve it with any type of rice of your choice or eat it as is.

Expert Tips

• soaking -Thick awls require more soaking time than thin awls. Make sure the aval is soft before mashing it.
• drying – Dry the vadas thoroughly in strong sunlight until there is no moisture left. If not completely dried, it may become chewy after frying.
• size – While shaping, pinch only small parts. Small vadas dry quickly and fry evenly.
• oil temperature – Oil should be hot before frying. First test a vadam and if it swells immediately then the oil is ready.
• storage – Store only after it dries completely. Even a little moisture can spoil the vadas during storage.

serving and storage

Serve aval vadam with sambar rice, curd rice or any rice of your choice. After frying it can also be eaten as a crunchy evening snack. Fill the dried vadas in an airtight container and keep them in a dry place. It stays good for several months if handled properly. Fry only the required quantity of vadas and reserve the remaining vadas.

general questions and answers

1.Can I use a thin awl for this recipe?

Yes, you can also use a thin awl. It softens quickly so soaking time will be less.

2.Why does my vadam become chewy after frying?

If the vadam is chewy then it needs to be dried more and should be fried in hot oil. – Dry it in the strong sun for one more day and then fry it again.

3.Can I add onion?

Yes, you can add small onion while grinding green chillies. This gives more flavor to the vadam.

4.How do I store Aval Vadam?

Store the dried vadas in an airtight container without any moisture. It remains good for a long time.

5.Can I fry it in advance?

Yes, you can fry it and keep it for a day. But freshly fried vadas taste more crunchy.

If you have any further questions about this Aval Vadam Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest, youtube And Twitter .

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