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This is a papad ( vadagam ) recipe from Tamilnadu, which has unique flavour. These sundried vadagams can be preserved and used upto one year
nice one
Soak the Urad Dal in water for 2 hours. Soak the Sago separately.
Trim the top and bottom of the Shallots and peel the skin of Shallots and Garlic. Finely chop the shallots and Garlic.
Now grind the Urad dal. Dry roast the Cumin seeds and powder it with red chilies in a dry mixer.
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.
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.
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
Fry them in oil when you need. It goes very well with sambar rice and curd rice.
SERVING: 10
I load my dishes with more excitement than you will find in other new recipes that are getting far more attentions.
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71, Sonali Park,
Kolkata, West Bengal - 700084
Same as Shipping Address
John Doe
1713 Peaceful Lane, Cleveland
Ohio
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Item(s) Subtotal: ₹689.00
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Total: ₹689.00
Grand Total: ₹689.00
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