I have never made Vathal/vadam. There was a small pack of sago sitting in my pantry for a real long time. Wanted to get rid off it. That's when I made this and I got the recipe from my mom.
When I deep fried them, it turned out good and my daughter said "Yummy mummy", I was so happy :)
Ingredients:
Sago - 1 cup
sour and thick butter milk - 1/3 to 1/2 ( depending up on the sourness, mine was not very sour, so I used 1/2 cup).
Water - 2.5 cups for soaking + 5 to 5 1/2 cup for cooking.
Lemon - 1/2
Food color - Few drops of your choice
To grid:
salt - 1 tsp or to taste
Green chillies - 5
Method:
Soak sago in 2.5 cups of water for atleast 3 to 4 hours. After 4 hours you could see they would have doubled in the quantity and size.
Grind green chilli and salt with little water.
Use a pressure cooker or a real heavy bottom pan for this recipe.
Boil 5 1/2 cups of water, once it comes to a boil add the soaked sago along with the water.
Keep stirring continuously, to avoid forming lumps or getting burnt at the bottom.
sago has to come to a porridge consistency. I had no clues what my mom was talking about. Then she told me the sago would become transparent and the color would change. Just before switching off, add the green chilli paste.
It took around 15 to 17 minutes to cook altogether after adding the sago to the water.
Don't cook to a thick consistency. Let it be little watery,as you let it cool, it would thicken a bit.
Let it cool for 5 to 10 minutes, when it is slightly warm ,add the buttermilk and lemon juice. Mix well.
If you wish to add food color, pour them to separate containers, add few drops of food color, mix well.
My mom used big cotton cloth to pour the vathal. Since I don't have them here, I used a cookie tray and lined it up with cling wrap.
Took a small spoon full of sago mixture and poured onto the tray and made a small circle.
I let it dry in the backyard under the sun for couple of days.
When they are completely dry, store them in air tight container.
To make the vathal, heat a pan of oil and deep fry them!
Vola, you would be so proud when you make it all by yourself!!!
When I deep fried them, it turned out good and my daughter said "Yummy mummy", I was so happy :)
Ingredients:
Sago - 1 cup
sour and thick butter milk - 1/3 to 1/2 ( depending up on the sourness, mine was not very sour, so I used 1/2 cup).
Water - 2.5 cups for soaking + 5 to 5 1/2 cup for cooking.
Lemon - 1/2
Food color - Few drops of your choice
To grid:
salt - 1 tsp or to taste
Green chillies - 5
Method:
Soak sago in 2.5 cups of water for atleast 3 to 4 hours. After 4 hours you could see they would have doubled in the quantity and size.
Grind green chilli and salt with little water.
Use a pressure cooker or a real heavy bottom pan for this recipe.
Boil 5 1/2 cups of water, once it comes to a boil add the soaked sago along with the water.
Keep stirring continuously, to avoid forming lumps or getting burnt at the bottom.
sago has to come to a porridge consistency. I had no clues what my mom was talking about. Then she told me the sago would become transparent and the color would change. Just before switching off, add the green chilli paste.
It took around 15 to 17 minutes to cook altogether after adding the sago to the water.
Don't cook to a thick consistency. Let it be little watery,as you let it cool, it would thicken a bit.
Let it cool for 5 to 10 minutes, when it is slightly warm ,add the buttermilk and lemon juice. Mix well.
If you wish to add food color, pour them to separate containers, add few drops of food color, mix well.
My mom used big cotton cloth to pour the vathal. Since I don't have them here, I used a cookie tray and lined it up with cling wrap.
Took a small spoon full of sago mixture and poured onto the tray and made a small circle.
I let it dry in the backyard under the sun for couple of days.
When they are completely dry, store them in air tight container.
To make the vathal, heat a pan of oil and deep fry them!
Vola, you would be so proud when you make it all by yourself!!!
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