This is the last among this year’s sun dried items. I know summer is over and no one might be interested in making these in this weather, but still, if I don’t post these now, I am sure I will forget all about these by next summer. I definitely don’t want to forget one of my favorite vadis, so for my own reference and also for those who like to read about these, I thought of posting them today. One of my reader had very interesting suggestion for drying these during winter.
These are the tikshe(Konkani) or khara(Kannada) – spicy and salty versions of sweet sabudana vadi that I had posted earlier. I love these as much as the sweet versions. The whole cumin seeds that you can feel in your mouth give a very smoky flavor to these very simple vadis. Adjust chili powder and cumin seeds according to your own taste.
1 cup sabudana/shabutandul/sabbakki
5 cups water
2 tea spns chili powder
1 tea spn cumin seeds
1/2 tea spn salt
Wash sabudana in water and soak it in 2 cups of water for overnight.
Add 3 more cups of water (2 cups used for soaking and 3 more cups at this stage to make a total of 5 cups) and cook this mixture on a low flame mixing continuously. When the sabudana is cooked, it turns transparent. Now add salt and boil for sometime. The consistency should be somewhat like dosa batter. If required add more water (keep in mind, the batter becomes drier and drier as it cools down). Add chili powder, cumin powder and mix well.
Line up a plastic paper under the sun. Spread some water on it (just sprinkle a handful of water and spread it).
When the batter is cooled down, spread the vadis.
Dry it till they come out easily off the paper and they have become crispy.
Cool them to room temperature and then store in air tight container.
While using, deep fry them in oil (traditional method) or microwave them for 1 min(or less) till they have puffed up. Enjoy as a snack or sides with rice.