Vatral/vadam is a summer preparation and is stored for the whole year. Since these are available in stores along with papad we don't venture at home. This year I tried this at home after a gap of 3 years. My mother used to prepare varieties of vatral and as school going children during our final exams we used to enjoy Kuzhu prepared for kuzhuvatral or rice vatral. Any type of vatral when fried will serve the purpose of side dish for many rice items. Sago vatral is easy to make as it needs no particular "padam" or texture. And pouring it on sheet with karandi/spoon is easier than handling the press called Naazhi. All these sun dried preparations are worth the effort taken. It takes 2 days for the final product to be stored in shelf. Here is the recipe I followed for Sago vatral.
METHOD
Keep the sheet ready to sun dry the vatral.
Buy sago which is used for vatral.
Measure the sago before soaking. (1kg will be 5 cups)
Cut green chilli and grind to smooth paste adding salt.
Use water, dilute and strain the chilli paste and keep.
Wash sago and drain the water and leave for one hour before cooking.
Take a big vessel or cooker outer and measure water 5 times the sago (when dry) and bring to boil
Add the green chili water to soaked sago and mix.(If you are using a glassful water, reduce the same measure of water in cooker)
Add the soaked sago slowly into the boiling water and keep stiring continuously.
When done the sago will look transparent and pearls will increase in size.
Put off flame when the consistency is still liquid as it becomes thick when cool.
This can be prepared in the night and can be put for sun drying in the early morning.
Add lime juice and mix well before spreading in the sheet.
Use big spoon/karandi and pour on the sheet to the required size.
The dried vatral can be peeled in the evening and turned to the other side.
Sun dry the peeled vatral next day till it is dry.
Note:
The quantity of green chilli can be adjusted as per taste.
Salt should be less than the green chilli heat.
Try using less measure of sago when doing first time.
INGREDIENTS
Sago/sabudana
|
1 kg
|
Green chilli
|
100 gms
|
Salt
|
to taste
|
Water
|
5 times the measure of sago
|
Lime
|
2
|
 |
| The dried vatral on the first day evening |
 |
| Next day when the vatral is peeled and turned the otherside |
Keep the sheet ready to sun dry the vatral.
Buy sago which is used for vatral.
Measure the sago before soaking. (1kg will be 5 cups)
Cut green chilli and grind to smooth paste adding salt.
Use water, dilute and strain the chilli paste and keep.
Wash sago and drain the water and leave for one hour before cooking.
Take a big vessel or cooker outer and measure water 5 times the sago (when dry) and bring to boil
Add the green chili water to soaked sago and mix.(If you are using a glassful water, reduce the same measure of water in cooker)
Add the soaked sago slowly into the boiling water and keep stiring continuously.
When done the sago will look transparent and pearls will increase in size.
Put off flame when the consistency is still liquid as it becomes thick when cool.
This can be prepared in the night and can be put for sun drying in the early morning.
Add lime juice and mix well before spreading in the sheet.
Use big spoon/karandi and pour on the sheet to the required size.
The dried vatral can be peeled in the evening and turned to the other side.
Sun dry the peeled vatral next day till it is dry.
Note:
The quantity of green chilli can be adjusted as per taste.
Salt should be less than the green chilli heat.
Try using less measure of sago when doing first time.
 |
| Dried vatral |
.JPG) |
| Fried vatral |
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