Olden days during rainy season there used to be shortage of vegetables. People used to make vathals in summer to use it during rainy season. Here is Onion Flavoured Indian Rice Fryums (Pakoda Vathal). This goes well with curd rice and can be taken as an evening snack. It tastes like pakoda after frying. This is the best side dish for variety rice.
I mixed chopped onion, ginger, green chilli, curry and coriander leaves with the basic dough required to make vathal. You do not need any mould to prepare this.
- Basic dough for vadams – 2½ cups
- Chopped pearl onion – ½ cup
- Curry and coriander leaves chopped – 1½ table spoon each
- Green chilli chopped – 3 no
- Ginger chopped – 1 table spoon
- Fennel seed – 1 tea spoon
How to prepare the basic dough for vathal is available at Dough for Koozh Vadam/Arisi Vathal (Indian Rice Fryums).
- Mix all the above ingredients well.
- Make small pieces and lay it on polythene/clean cloth/metal tray; dry it on direct sun light till it is fully dry; this may take about two or three days to dry depending on the moisture content in the vathal.
- Here is day 1: morning and evening photographs
- Here is day 2 evening photograph: fully dried vathal.
- Deep fry vathal.
- Tasty crisp Onion Flavoured Indian Rice Fryums (Pakoda Vathal) is ready.
- Vathal reduces in volume and weight considerably after drying.
- Deep fry in moderate flame to avoid blackening and improper frying.