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Vathal, Vadam Recipes:    • Vathal, Vadam Recipes  

Killu Vadam / Rava/Sooji/ Semolina Crispies - Ideal as a side dish to rice or as a tea time snack.

Ingredients :
Semolina/ Sooji/ Rava - 1 cup
Water - 5 cups
Salt - to taste
Asafoetida - 1/4 cup
Red chilli flakes - 1/4 tsp
Lemon juice - 1 tsp
Cumin - 1/2 tsp
Finely chopped curry leaves - a sprig

Measure a cup of semolina. You can choose any cup of your choice. Take a heavy bottom kadai or cooker and add 5 cups of water to it. Use the same cup to measure semolina and water. Add 3/4 th of the salt required to the water. ( As it dries vadams tend to get salty. So add less salt).

Bring it to a slight boil. When it starts to bubble add the semolina and mix well. Keep stirring and cook for around 5 minutes. Switch off when the semolina is soft and fully cooked. Add 1/4 tsp of asafoetida, 1/4 tsp of chilli flakes( add more if you prefer), 1/2 tsp cumin and a sprig of finely chopped curry leaves. Add the juice of half a lemon and mix well. Allow it to come to room temperature.

Take a plate of spread a cotton cloth that is rinsed and squeezed. Once the batter reaches room temperature dip your fingers in a small bowl of water, pinch a small portion of the batter and place on the plate or cotton cloth and dry.

Within 2-3 days, it will be completely dry and ready to fry.

Heat oil in medium high heat. Deep fry the semolina Crispies until crisp and golden. Drain and serve along with sambar rice, rasam rice, variety rice or as an evening snack.

Note:

You can add green chilli paste instead of red chilli flakes.

You can add caraway/ ajwain instead of cumin

Finely chopped Mint or coriander leaves can be added Instead of curry leaves.

Finely chopped garlic or onion can be added.

There is no need to sundry. It can be dried underneath the ceiling fan. However if you are planning to store for an year, then dry for a few hours under direct sunlight before storing.

Once dry, store in a dry and airtight container. Keeps well for an year.

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