Vengaya Vathal – Onion vathal/Vadam

Come Summer and Mambalam Mamis would be out in force on their terraces, laying out these vathal/vadams on Mama’s dhotis. Most of the vathal/vadam preparation happens during peak summer – April and May when the sun is at its scorching best and there are no winds to blow dust on to the drying vathals. It’s one big open-air, preheated oven, un-affected by voltage fluctuations and power cuts. I am late as usual. I made these in early June when Kathiri was already over and the brief summer showers were just around the corner. I am perpetually late – for classes, for aerobics, for my own wedding reception and now for my children’s school. It was no surprise that I was late for the vathal season as well. Vathals turn out best when they’ve had 3-4 days of blistering sun. In Chennai, that’s never a problem, usually. But when I decide to debut in the vathal arena, even nature colludes against me. The day we made these vathals, the weather was dark, cloudy, windy and un-characteristically pleasant. Even better – the next couple of days, Chennai received nice, sometimes quite heavy showers. Chennai was rejoicing and radio stations were playing rain songs while I silently fumed. It’s as if god was saying “Don’t try this, spare the vathals, at-least”. But if anything I am stubborn. Vathals I did make and they turned out really good thanks to my mother who did vathal duty shuttling them in and out (while I worried in office) and Rajee aunty who initiated me into the vathal club. The vathals tasted just like the vathals that the mami friends used to give us every summer. These vengaya vathals – onion vathals are nice and crunchy with lovely bits of fried onions and are a great accompaniment to rice and rasam. These vathals are extremely handy when you feel a meal is just short of a dish – deep fry these in a jiffy and you have a tasty and crunchy side-dish ready in minutes. I am sending this to Srivalli’s summer special Mela. Prep time: 20 mins + 1 hour laying themCooking time: 20 minsMakes: Enough to last 6 months for a family of 4-5 Ingredients Raw rice (Maavu rice) – 1 kiloJavvarisi/Pear Sago/Sabudana – 200 gmGreen chillies – 250 gm (around 15-20)Salt to tasteOnions – 1 kilo chopped fineWater – 4X times the flour Method...
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