VADAGAM🔗

Kaarapodi

Ingredients

Asafoetida

Salt

Red chillies

Grind above three ingredients separately. Mix all three grinded ingredients and grind once again.

Aval vadagam

Ingredients

Pure water

White aval

Karapodi

Chopped coriander leaves

Rubbed Sesame seed

Finely chopped Green Chilies

Pour pure water of 1 and ½ palam in a vessel and put white aval of ½ padi in the water. Allow it to soak nicely in the water. Afterwards drain the water completely and mix the drained aval nicely. Now mix the karapodi, chopped coriander leaves, sesame seed, finely chopped green chilies with mixed aval. Now make small gooseberry size balls from the mix. Place the balls on a cloth or mat or clean wooden plank to get dried nicely.. After the balls are completely dried, it can be consumed by frying it in ghee or oil.

Note: Sesame seed is added in this recipe to give taste. But it spoils the vadagam soon. So if we want to preserve and use this dish for a longer period we can avoid sesame seed from the recipe as an option.

Banana stem mixed aval vadagam

Ingredients

Pure water

White aval

Karapodi

Chopped Bannana stem

Rubbed Sesame seed

Pour pure water of 1 and ½ palam in a vessel and put white aval of ½ padi in the water. Allow it to soak nicely in the water. Afterwards drain the water completely and mix the drained aval nicely. Now mix the karapodi, chopped banana stem, rubbed sesame seed with mixed aval. Now make small gooseberry size balls from the mix. Place the balls on a cloth or mat or clean wooden plank to get dried nicely. After the balls are completely dried, it can be consumed by frying it in ghee or oil.

Nel pori/Aval pori/ Puffed rice vadagam

Ingredients

Pure water

Nel pori

Karapodi

Rubbed Sesame seed

Soak Nel pori 1 padi in water 1 padi for one nalligai (24 minutes). Drain the water and put the pori in a tin coated vessel.( eeya paathiram). Now mix the karapodi the pori in tin coated vessel ( eeya paathiram) nicely. Now make small gooseberry size balls from the mix. Place the balls on a cloth or mat or clean wooden plank to get dried nicely . After the balls are completely dried, it can be consumed by frying it in ghee or oil.

Pumpkin mixed pori vadagam

``` Ingredients

Pure water

Nel pori

Grated pumpkin

Karapodi

Rubbed Sesame seed

Soak Nel pori 1 padi in water 1 padi. Drain the water and put the pori in a tin coated vessel.( eeya paathiram). Break the full pumpkin and remove the seeds from inside completely. Peel the outer skin.

Grate the pumpkin with a grater. Now put the grated pumpkin in a thick cloth and squeeze the water out nicely.Take the grated pumpking of 9 palam and put along with the pori in tin coated vessel. Mix the pori, grated pumpkin with the karapodi 7/8 palam, rubbed sesame seed gooseberry size balls from the mix. Place the balls on a cloth or mat or clean wooden plank to get dried nicely. After the balls are completely dried, it can be consumed by frying it in ghee or oil.

1. Muttai pori vadagam

Ingredients

Pure Water

Muttai pori

Karapodi

Finely chopped Bannana stem

Rubbed Sesame seed

Soak Muttai pori 1 padi in water. Drain the water and keep the pori aside. Now mix the karapodi, rubbed sesame seed and finely chopped banana stem with the pori nicely. Now make small gooseberry size balls from the mix. Place the balls on a cloth or mat or clean wooden plank to get dried nicely . After the balls are completely dried, it can be consumed by frying it in ghee or oil.

1. Coconut vadagam

Ingredients

Pure water

Aval

Karapodi

Ripe Grated coconut

Lemon

Soak aval ¼ padi in water and drain the water completely. Put the drained aval in pounding stone (Ural).

Ripe grated coconut 24 palam to be mixed with aval in the pounding stone. Grind the mixture in the pounding stone and put it in a tin coated vessel (eeyam pattiram). Put Karapodi 7/8 palam and Lemon juice out of 7 nos of lemon in the mixture in the vessel and mix nicely. Now make small gooseberry size balls from the mix. Place the balls on a cloth or mat or clean wooden plank to get dried nicely. After the balls are completely dried, it can be consumed by frying it in ghee or oil.

1. Mixed vadagam

Ingredients

Pure water

Nel pori

Aval

Muttai pori

Chopped Bannana stem

Grated pumpkin

Finely chopped Green Chilies

Chopped coriander leaves

Rubbed Sesame seed

Karapodi

Soak Nel pori ¼ padi, aval ¼ padi and muttai pori ¼ padi in water and drain the water completely. Put the drained aval, nel pori and muttai pori in a tin coated vessel (eeyam pattirum). Add the remaining ingredients chopped banana stem, grated pumpkin, finely chopped green chillies, chopped coriander leaves, rubbed sesame seed and karapodi into the mixture in tin coated vessel and mix nicely. Now make balls gooseberry size balls from the mix. Place the balls on a cloth or mat or clean wooden plank to get dried nicely. After the balls are completely dried, it can be consumed by frying it in ghee or oil.

1. Pumpkin vadagamm

Ingredients water

Split/Whole Black gram *

Pumpkin \$

Salt

Red Chilies

Asafoetida

Cumin

Finely chopped Green chilies

Soak peeled black gram in water overnight. Put the grated pumpkin inside a cloth and tie the cloth. Place the cloth with grated pumpking in between two wooden planks and place a weight over the top wooden plank. Nest day grind the soaked black gram nicely to the consistency of butter. Mix the grated pumpkin with Black gram paste. Grind salt, red chilies and asafoetida together to a powder and add the powder with cumin to the mixed paste. Then finely chopped green chillies has to be mixed with paste nicely or can be grinded to the paste to mix well. Now make small gooseberry size balls from the mix. Place the balls on a cloth or mat or clean wooden plank to get dried nicely. After the balls are completely dried, it can be consumed by frying it in ghee or oil. This vadagam can also be used as a seasoning ingredient to make curries.

*Instead of black gram we can also use mixture of Split Bengal gram, Split gram/Yellow lentil/Toor dhal along with black gram

\$ Instead of pumpkin we can also use tender fenugreek seed leaves, Ladies finger or cluster beans chopped finely

1. kool vadagam

Ingredients

Water

Rice

Curd

Powdered salt

Cumin

Rubbed sesame seed

Asafetida

Take cleaned rice ¼ padi and soak it in water 1 padi for 2 days.Drain the water from soaked rice and keep the water in a vessel. Grind the soaked rice into a nice powder with a pounding stone. Put the grinded powder in a vessel. Pour the drained water ¾ padi in a tin coated vessel (eeyam pattirum) and heat it. When the water gets boiled put the rice powder into the boiling water simultaneously stirring the mixture with a ladle. Once the mixture comes to thick paste remove it from the heat. Next day add curd, powdered salt, cumin and rubbed sesame seed into the thick paste of rice. soak asafoetida in water and put in the rice paste and mix nicely. Now make small gooseberry size balls from the mix. Place the balls on a cloth or mat or clean wooden plank to get dried nicely. After the balls are completely dried, it can be consumed by frying it in ghee or oil.

1. Another variety of Kool vadagam

Ingredients

Water

Boiled Rice

Curd

Powdered salt

Cumin

Crushed pepper

Rubbed sesame seed

Asafetida

Take boiled rice ¼ padi and soak it in water 1 padi for 2 days. Drain the water from soaked rice and keep the water in a vessel. Grind the soaked rice into a nice powder with a pounding stone. Put the drained water to the grinded powder and mix it nicely like a dosa batter. Mix powdered salt, cumin, rubbed sesame seed, crushed pepper, asafetida and mix it in the batter nicely. Now heat the batter and continuously stir it with a ladle. Once the mixture comes to thick consistency remove it from the heat. Once the paste is cooled, make small gooseberry size balls from the mix. Place the balls on a cloth or mat or clean wooden plank to get dried nicely. After the balls are completely dried, it can be consumed by frying it in ghee or oil.

Note: Fry only 2 or 3 balls at a time in oil or ghee

APPALAM (PAPPAD)

This item is done on special festival days. This is also done as a substitute to vegetables. We should prepare the appalam flour first.

Smear gingelly oil on big Bengal gram. Dry it in the sun and machine grind it to break it into pieces. Again dry it, remove the black skin and grind it to a fine powder. Some people will soak the black gram, remove the skin, dry it and then powder the dal into flour. This will lessen the taste of the dal.

BLACK GRAM APPALAM WITH LEMON

Boil pure water and salt in a coated vessel and after it boils remove from fire and set aside. Sieve it into another vessel. Add black gram flour into the salted water and sprinkle cardamom powder, broken pepper pods, cumin seeds into the flour. Squeeze the juice of 7 lemons, after removing the seeds. Dissolve asafetida in water and pour it into the flour. Knead the flour tightly.

Smear gingelly oil in the on the kneaded flour and close it with a lid. Put this on the pounder and pound well. The more you pound, the more the pappad will become soft. You can smear oil while pounding the flour. Make small lemon sized balls out of it. Set aside crushed sesame seeds and rice flour separately. Smear the rice flour on a smooth plank and take a lemon sized ball and flatten it. Also smear the sesame seeds on it. Take the pappad machine and make round shaped appalam. Repeat this process for the rest of the pappad also. Smear the rice flour periodically. You can fry this in oil or ghee or in the fire directly.

Set aside pure water in a coated vessel. Add ghee, salt, oil vengaram and appalakaram to the water and dissolve it. Boil this water and let it stand for some time. Then strain the clear water into another pot. Add black gram flour, cardamom powder, pepper and cumin seeds and asafetida into the pot. Asafetida has to be dissolved in water and the pepper pods should be cracked into pieces. Knead this flour tightly and smear gingelly oil on top of it. The next day pound the flour well. There is no need for sesame seeds for this item.

The more you pound, the more the pappad will become soft. You can smear oil while pounding the flour. Make small lemon sized balls out of it. Smear the rice flour on a smooth plank and take a lemon sized ball and flatten it. Take the pappad machine and make round shaped appalam. Repeat this process for the rest of the pappad also. Smear the rice flour periodically. You can fry this in oil or ghee or in the fire directly.

APPALAM WITH SPINACH JUICE

Take pure water in a vessel. Add salt, oil vengaram (onions), appalakaram (pappad) and lime froth in the vessel with water. Boil it and strain the water. Add vasalaikeerai (spinach) rasam to it. Dissolve asafetida in water and add to it along with black gram flour, cardamom powder, crushed pepper pods and cumin seeds. Then mix everything well and knead it to a dough. Smear gingelly oil on top of the dough and keep it for the entire day.

The next day put this on the pounder and pound well. The more you pound, the more the pappad will become soft. You can smear oil while pounding the flour. Make small lemon sized balls out of it. Smear the rice flour on a smooth plank and take a lemon sized ball and flatten it. Take the pappad machine and make round shaped appalam. Repeat this process for the rest of the pappad also. Smear the rice flour periodically. You can fry this in oil or ghee or in the fire directly.

1. BLACK GRAM FLOUR APPALAM WITH VELDT GRAPE (ADAMANT CREEPER) Ingredients

Cut tender veldt grape, squeeze and remove the left overs and put this juice in the water in the vessel. Add salt, oil vengaram, appalakaram in the water and boil it. Strain the water. Add black gram flour, cardamom powder, crushed pepper pods and cumin seeds in the salted water. Dissolve asafetida in water and add this water.

Knead everything to a dough. Smear gingelly oil on top of the dough and keep it for the entire day. The next day put this on the pounder and pound well. The more you pound, the more the pappad will become soft. You can smear oil while pounding the flour. Make small lemon sized balls out of it. Smear the rice flour on a smooth plank and take a lemon sized ball and flatten it. Take the pappad machine and make round shaped appalam. Repeat this process for the rest of the pappad also. Smear the rice flour periodically. You can fry this in oil or ghee or in the fire directly.

Take one padi rice and clean it well. Wash it with water and drain it. Dry it in the shade in a white cloth. When the rice is dry, grind it to a flour. Take out ½ padi flour out of the rice. Boil one padi water in a wide mouthed vessel, add salt and after some time, add rice flour into it. Stir it well and pour it into a tray. Knead well. Add black gram flour and cardamom powder into it. Squeeze 3 lemons in it. Dissolve asafetida in water and pour it into the flour. Knead again and if the dough is watery, add black gram to it.

Smear gingelly oil on top of the dough and keep it for the entire day. The next day put this on the pounder and pound well. The more you pound, the more the pappad will become soft. You can smear oil while pounding the flour. Make small lemon sized balls out of it. Smear the rice flour on a smooth plank and take a lemon sized ball and flatten it. Take the pappad machine and make round shaped appalam. Repeat this process for the rest of the pappad also. Smear the rice flour periodically. You can fry this in oil or ghee or in the fire directly.

Crushed pepper pods – 1/8 palam ```

Soak rice in water and drain it. Strain the rice and dry it in a white cloth in shade. After it is dried 3/4th, fry it golden brown and grind it smoothly. Squeeze the lemons without the seeds and mix it with the flour. Mix pure water, salt, asafetida and appalamkaram. Strain this water. Boil it. Add lemon water to this. Add ghee, cumin seeds and crushed pepper pods to this. Knead and make this into one dough.

Smear gingelly oil on top of the dough and keep it for the entire day. The next day put this on the pounder and pound well. The more you pound, the more the pappad will become soft. You can smear oil while pounding the flour. Make small lemon sized balls out of it. Smear the rice flour on a smooth plank and take a lemon sized ball and flatten it. Take the pappad machine and make round shaped appalam. Repeat this process for the rest of the pappad also. Smear the rice flour periodically. You can fry this in oil or ghee or in the fire directly.

1. KOPPULA APPALAM (PUFFED APPALAM) Ingredients Pure water - ¼ padi Salt - ¾ palam Thuthi ver - 1 and ½ palam Unmelted ghee - 1 and ½ palam Black gram flour/urad dal flour- ½ padi Asafetida - ¼ rupee coin size

Set aside pure water and salt in a coated vessel. Crush thuthi ver with a stone and put this in the salt water. Add ghee to this salt water and boil it. Strain this water. Add the black gram flour to it. Dissolve asafetida in the water and pour this into the flour.

Knead and make this into a dough. Smear gingelly oil on top of the dough and keep it for the entire day. The next day put this on the pounder and pound well. The more you pound, the more the pappad will become soft. You can smear oil while pounding the flour. Make small lemon sized balls out of it. Smear the rice flour on a smooth plank and take a lemon sized ball and flatten it. Take the pappad machine and make round shaped appalam. Repeat this process for the rest of the pappad also. Smear the rice flour periodically. You can fry this in oil or ghee or in the fire directly.

1. ANOTHER VARIETY OF KOPPULA APPALAM (PUFFED APPALAM) Ingredients Pure water - ¼ padi

Pour pure water in a pan. Add salt to it. Add appalakaram and asafetida dissolved in water and boil it. Add black gram flour to the salt water.

Knead and make this into a dough. Smear gingelly oil on top of the dough and keep it for the entire day. The next day put this on the pounder and pound well. The more you pound, the more the pappad will become soft. You can smear oil while pounding the flour. Make small lemon sized balls out of it. Smear the rice flour on a smooth plank and take a lemon sized ball and flatten it. Take the pappad machine and make round shaped appalam. Repeat this process for the rest of the pappad also. Smear the rice flour periodically. You can fry this in oil or ghee or in the fire directly.

Powdered pepper pods - 1/8 palam

Dry samba aval and grind it to a powder. Separate thin powder and coarse ones (1/4 padi). Mix together salt, asafetida and pure water and boil it. Then strain the water and divide it into two portions. Add one portion to the coarse aval. Put cumin seeds, crushed pepper into the aval. Soak it and pound it well. Set aside.

Smear the pounder with ghee and sprinkle the other portion of the water now and then and pound it again. Make big balls out of it and close this with a wet cloth. Take lemon sized balls out of this and make pappad like the previous recipe. Smear the thinly ground aval flour on a smooth plank and take a lemon sized ball and flatten it. Take the pappad machine and make round shaped appalam. Repeat this process for the rest of the pappad also. Smear the thin aval flour periodically. You can fry this in oil or ghee or in the fire directly.

Instead of making pappad out of the entire kneaded flour, pappads can be made according to the requirement in small quantities. You can make pappads from ladies finger juice, veldt grape juice, vasalaikeerai juice and thuthi ver juice. The same way yam juice, brinjal root juice can also be included in the appalam. Instead of the appalakaram, cooking soda is also added. By adding the juice of the leaves, roots, vegetables and vengaram, appalakaram etc the appalam becomes big and fluffy.

1. BLACK GRAM DOSA

rice half 750gm black gram quarter 375gm

Soak rice and black gram in water for an hour. Drain the black gram and grind them in stone ural add ¼ cup water and grind until the texture is light and fluffy when completely ground. Transfer the batter into a aluminium pot.

fine salt ¾ dint

Add this salt into the aluminium pot containing the dosa batter. pour ¼ cup water into the pot and mix it well. Then, use the dosa pan that has been mentioned in page 59 (nom 45 or 46) let it hot and apply some sesame oil on the pan. Then pour 1 ladle batter on the pan and spread it in a circular manner according to your preferred size and thickness. After few minutes, once the batter not stick to the wooden spoon and pan, turn it over and sprinkle some water on it. Repeat the above activity and once the dosa ready put it on a plate. Do as mentioned till all the dosa batter finished.

Some people will keep the dosa batter for overnight for fermentation.

1. COCONUT DOSA.

grated coconut 12 palam, (420gram)

rice ¼ padi (375 gram)

salt ½ palam (18 gram)

Soak the rice in water for an hour, drain the water; mix the salt and grated coconut. Then grind it with water till the texture is light and fluffy when completely ground. Next, repeat the steps mentioned in 299 for blackgram dosa.

301. FENUGREEK SEEDS

rice ¼ padi (375 gram)

black gram 1/8 padi (176.5gram)

fenugreek seeds 70gram

Soak the rice, black gram and fenugreek in water for an hour. drain rice, black gram and fenugreek. Then grind it with water till the texture is light and fluffy when completely ground. Keep the dosa batter for overnight for fermentation. Then add 21.8gram salt, 13gram cumin and 2.18gram asafetida that stir with water into the dosa batter and mix it well. Then repeat the steps mentioned in

1. ONION DOSA.

Use the same method as nom 299 and 301. Before make the dosa add 175 gram onion, 50gram green chillies and 15gram coriander leaves that cut into small pieaces and mix well. Add extra salt according to your tatste. Curry leaf also can be added.

1. 307

1. Ordinary Idli

Ingredients:

Idly Rice- 750 grams (½ padi) Urad Dal- 375 grams (¼ padi) Chana Dal- 105 grams (3 Palam) Powdered salt- 26 grams (¾ Palam) Green Chilly- 52.5 grams (1 ½ Palam) Coriander leaves- 17.5 grams (½ Palam) Asafoetida- 0.78 grams (1/16 ரர.எ)

Procedure:

• Soak the idli rice for 48 minutes and drain the water. After that drain the rice without water and grind it in the mortar and using a winnow (to free grain from the lighter particles of chaff, dirt, etc., especially by throwing it into the air and allowing the wind or a forced current of air to blow away impurities) separate the part which has become flour and take the part which has rice.

• Soak the urad dal for 3 hours and after that grind it smooth like butter and place it in a lead coated vessel which can hold 6000 gms of water. To this add the part which has rice and mix it using water as needed. Keep the mixture undisturbed for whole day.

• To the above fermented mixture add the chana dal and powdered salt. Also add finely chopped green chilly( without the stem )and coriander leaves (without the root) .

• Dissolve the asafoetida with 35gms of water and add to the fermented batter and mix.

• Take the vessel which is used to steam idli and fill it with half the amount of water. When the water starts to boil close it with the lid. Then place a banana leaf coated with oil on the idli plate and pour 2 laddle full of batter. Again close it with banana leaf coated with oil. Repeat the process for one more idli plate and close it with lid.

• After 15 minutes (when water comes out from the lid like drops) open it. Sprinkle water on the leaf and take the idli out. Repeat the process for the rest of the batter.

P.S : We can also soak the rice and dry it in shadow.Then grind the rice in a hand mill as we do for making rice upma. Then use that rice for making idli.

1. Temple Idli

Ingredients :

Rice - 375 gms (¼ padi) Urad dal - 187.5 gms (⅛ padi) Pepper - 8.75 gms (¼ palam) Cumin seeds - 8.75 gms (¼ palam) Powdered crystal salt - 43.75 gms (1 ¼ palam) Ghee - 210 gms (6 palam) Chopped green chilly - 17.5 gms (½ palam) Chopped coriander leaves - 8.75 gms (¼ palam) Gram dal - 52.5 gms (1 ½ palam) Grated coconut - 105 gms Asafoetida - 0.78 gms (1/16 ரர.எ) Powdered dry ginger - 4.37 gms (⅛ palam) Lemon - 3 (palasa leaf)