Onion Fryums or Vodi as they are called in Konkani, are delicious and melt in the mouth. Served as an accompaniment with rice and dal, they can also be enjoyed on their own with a cup of hot coffee or tea. The best part is that they can be made and stored for a year. Made during the summer months, they require to be dried thoroughly in strong sunlight, so that they can be enjoyed throughout the year.
Ingredients :
- 250 gms rice
5 tbsps sabudana /sago pearls
2 tsps chilly powder
2 onions chopped fine - Salt
Method :
Soak the rice and sabudana for 3 hours. Grind to a smooth paste. Add three glasses of water, salt and chilly powder and cook on a slow flame till it turns translucent. The mixture at this stage thickens. Allow to cool thoroughly. The next morning add the chopped onions, mix well and drop a teaspoon of the mixture in rows on a plastic sheet. Dry in strong sunlight for three to four days. Remove and store in an air tight container. Deep fry as and when required.
Copyright © 2018 by Vinaya Prabhu. All rights reserved.
Used to make it many years back…thanks for the recipe post…will make it now. Just one question…leaving the batter overnight, won’t it become dry
How thick the batter should be?
How thick the batter should be before putting it to dry?