Loading...
Crispy, light, and airy sun-dried rice crisps from Tamil Nadu. This traditional snack is made from a seasoned rice and sago batter, perfect for deep-frying and serving alongside a meal.
Prepare Sago and Chili Paste
Create the Rice Flour Slurry
Cook the Vadam Batter (Koozh)
A classic Karnataka one-pot meal, reimagined for a low-glycemic diet. This version uses wholesome foxtail millet instead of rice, combined with lentils and vegetables in a fragrant, spicy tamarind broth. It's comfort food that's both hearty and healthy.
A wholesome and savory South Indian pancake made with a low-glycemic blend of millets, brown rice, and mixed lentils. Packed with fiber and protein, this diabetic-friendly adai is a delicious and guilt-free choice for breakfast or dinner.
Crispy, golden crepes made from a fermented rice and lentil batter, filled with a savory spiced potato mixture. A beloved South Indian classic, perfect for a hearty breakfast or light dinner, best served with sambar and coconut chutney.
A warm, savory breakfast dish made from roasted semolina and simple spices. This quick, comforting, and classic South Indian tiffin item is soft, fluffy, and ready in under 30 minutes.
Crispy, light, and airy sun-dried rice crisps from Tamil Nadu. This traditional snack is made from a seasoned rice and sago batter, perfect for deep-frying and serving alongside a meal.
This south_indian recipe takes 40 minutes to prepare and yields 8 servings. At 154.41 calories per serving with 1.84g of protein, it's a moderately challenging recipe perfect for snack or side.
Season and Cool the Batter
Pipe and Sun-Dry the Vadams
Store and Fry for Serving
Add 1 teaspoon of white sesame seeds or crushed black peppercorns to the batter along with the cumin seeds for a different flavor profile.
For colored vadams, add 2-3 tablespoons of tomato puree or spinach puree to the koozh after it's cooked. Adjust water content accordingly.
For a different texture and nutritional profile, you can replace a quarter cup of rice flour with ragi flour (finger millet flour).
Grind 2-3 cloves of garlic along with the green chilies to add a pungent, garlicky aroma and taste to the vadams.
Made entirely from rice flour and sago, Arisi Vadam is naturally gluten-free, making it an excellent and safe snack option for individuals with celiac disease or gluten sensitivity.
The primary ingredients, rice and sago, are rich in carbohydrates, which provide a quick and easily digestible source of energy to the body.
The inclusion of traditional spices like cumin seeds and asafoetida (hing) is known to aid digestion, reduce gas, and prevent bloating.
They should be completely hard, brittle, and make a sharp snapping sound when broken. They will also feel very light and appear slightly translucent. If they feel at all pliable or soft, they need more drying time.
Yes, you can make it with just rice flour. The sago adds a unique, slightly chewy crispness and helps the vadams puff up more. Without it, the texture will be slightly different but still delicious.
This usually happens for two reasons: the oil is not hot enough, or the vadams are not completely dry. Ensure your oil is at a medium-high temperature and that the vadams were dried for several days until completely brittle.
Store them in a completely airtight container in a cool, dry place away from direct sunlight. When stored properly, they can last for more than a year.
Arisi Vadam is a traditional snack that is primarily a source of carbohydrates. While it is gluten-free, it is deep-fried, which adds significant fat and calories. It's best enjoyed in moderation as a treat or a crunchy side dish rather than a primary health food.
A serving of approximately 15 pieces (about 32 grams) contains around 110-130 calories, primarily from carbohydrates and the oil absorbed during frying.