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Kari Vadagam/ Vengaya vadagam ( Onion papads)

May-17-2017
Raihanathus Sahdhiyya
60 minutes
Prep Time
5 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Kari Vadagam/ Vengaya vadagam ( Onion papads) RECIPE

This is a papad ( vadagam ) recipe from Tamilnadu, which has unique flavour. These sundried vadagams can be preserved and used upto one year

Recipe Tags

  • Veg
  • Easy
  • Others
  • Tamil Nadu
  • Roasting
  • Blending
  • Accompaniment
  • Healthy

Ingredients Serving: 10

  1. Shallots ( Chinna Vengayam) : 1Kg
  2. Garlic : 120 gm
  3. Urad Dal : 150 gm
  4. Red Chilies : 20
  5. Cumin : 25 gm
  6. Sago (Javvarisi) : 25 gm
  7. Salt : according to your taste
  8. Curry leaves : 2 - 3 springs

Instructions

  1. Soak the Urad Dal in water for 2 hours. Soak the Sago separately.
  2. Trim the top and bottom of the Shallots and peel the skin of Shallots and Garlic. Finely chop the shallots and Garlic.
  3. Now grind the Urad dal. Dry roast the Cumin seeds and powder it with red chilies in a dry mixer.
  4. Now in a mixing bowl, add in the chopped shallots, chopped garlic,curry leaves, cumin and red chilli powder, ground urad dal , soaked sago and salt. Mix them well.
  5. Take sheets and place the mixture by hand or spoon in small round shape. Sun dry for a whole day. Cover it with a muslin cloth at evening.
  6. Again sun dry them for the 2nd day, and keep them in a broad container by turning the sides of the Vadagam. Sun dry them for 2 more days. When they are completely dried, they can be broken. now store them in containers. They can be stored up to one year
  7. Fry them in oil when you need. It goes very well with sambar rice and curd rice.

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Sukhmani Bedi
May-31-2017
Sukhmani Bedi   May-31-2017

nice one

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