Kando or piyyav are the Konkani names for onion and EeruLLi/NeeruLLi is the Kannada name for it. I didn’t know much about this vadi before this comment from my dear reader Purnima . Luckily, aayi knew this recipe and she agreed to make it for me immediately. I say luckily because, this turned out to be one of the best vadis .
These vadis are made of rice, so they become super crispy and light when deep fried or microwaved. Loads of onion pieces are added to it, which give a very nice flavor and aroma to them. They are pretty easy to make and dry up very fast under hot sun. So in all, these were a big hit at home, a must try for all those onion overs.
Ingredients: 1 cup rice 4 cups water 1 cup finely chopped onion 3 tea spns chili powder Salt
Method: Soak rice overnight. Grind to a very smooth paste using enough water. Add remaining water (total should be min 4cups including the water used for grinding). Heat the mixture with chili powder and salt on a medium flame till the paste is cooked.
If required add more water. The batter should be of dosa batter consistency. Take off the heat.
Cool it to room temperature, the batter thickens when it cools down. Now add the chopped onion and mix well.
Mix 1 tea spn of oil in 1 cup water. Spread a plastic paper under sun. Sprinkle a handful of oiled water on the paper and spread it. Now spread the vadis .
Dry them for 2-3 days until they are well dried and crispy. Cool down to room temperature and store in air tight container. When required deep fry them in hot oil (or microwave in a single layer for 1min) and serve.PS: When these vadis are dried, they shrink considerably. So be very careful while adding salt. It is better to add less salt to the mixture than what you would have normally added.
As I said in my earlier posts, I asked my aayi to make as many different types of sun dried items as possible. So every weekend we did some vadis/papads , weekends because I wanted to see how she makes them and also take all pictures. If she had stayed here for few more days, I could have written a book on sun dried items ;).
Nanchne (Konkani) or ragi (Kannada) is finger millet. I had helped my neighbor (whom I called mami ), in spreading these, when I was a kid. After that, though I tasted these many times, I had never actually got into making these myself.
We made these with the ready made ragi flour, so these were very easy to make. Only problem was, these vadis shrink a lot when dried. Even though we were careful about the salt, the ready vadis became slightly salty. But these were very crispy, had great taste of sesame seeds in the background.
Ingredients: 1 cup ragi (finger millet) flour 5 cups water 3 tea spn chili powder 2 tea spn sesame seeds ( til ) 1/4 tea spn asafoetida powder Salt
Method: Mix ragi flour and water and cook it on a medium flame mixing continuously. Add chili powder, salt and keep mixing till the mixture is cooked. It should be of a consistency of thick dosa batter. Let it cool to room temperature, add asafoetida powder, sesame seeds.
Spread a plastic paper under hot sun. Sprinkle a handful of water on it and then spread small vadis .
Dry it for 2-3 days till they are completely dried and are very crispy. Cool them to room temperature and store in an air tight container. When required, deep fry them in oil (or microwave them in a single layer for 1min) and serve.
PS: When the vadis are dried, they become tiny and usually become salty if you add salt according to the batter volume. So keep in mind to add less salt than normal. Traditionally whole ragi is soaked in water for overnight, ground to a smooth paste. Then it is strained using a cloth to remove any skins and other steps are followed like above. Some people make a little hard dough and then press it in chakli press like normal chaklis , then, dry them under hot sun.
