- Aval/poha - 1 cup
- Green chillies/pachamlilagai - 2-3
- Some curry leaves
- Asafoetida/hing - 1/2 tsp
- Lemon juice - 2 tbsp
- Salt as needed
Wash poha then soak it in fresh water nicely till it becomes soft.2.When it becomes soft squeeze the water and take it in another bowl.3.In a mixer jar add green chillies, curry leaves lemon juice and hing.4.Make a paste and add it to aval.5.Mix well by adding needed salt to form a nice mass.6.Take a large cotton/plastic sheet spread on some plate.7.Pinch of bite sized bits and keep under sun.8.After 2-3 days the vadam will be completely dry.9.Store in airtight container when needed fry in oil and serve.
- Let it dry completely so that it can be stored for longer period.
- Add green chillies according to your need.
- Small amount of cumin seeds can also be added.
- Don’t totally mash the aval it should be rough mixture not like a paste.
- If you feel the mixture is dry and not able to pinch off bits then sprinkle water and bring to the proper consistency.
