Potato Vadagam (Crispy Fried Discs) - Storeable for 1 Year

Steps

▶ Tap a timecode to jump to roughly that moment in the video.

1. 1
   Take two medium-sized potatoes and soak them in water to prevent oxidation. Grate the potatoes using a grater to keep them from turning dark.
   ▶ ≈0:38
2. 2
   Transfer the grated potatoes to a wide bowl. Add rice semolina (rava), salt, and warm water. Mix everything together until you get a smooth batter consistency.
   ▶ ≈1:19
3. 3
   Prepare a piping bag (or use an alternative like a rice bag or cloth). Fill the piping bag with the batter. You can use a glass to help squeeze it out if you don't have a piping tip.
   ▶ ≈2:44
4. 4
   On a cloth or sheet, squeeze out the batter from the piping bag into thin strips. Cut the strips into appropriate lengths to form ring-shaped vadagams.
   ▶ ≈3:23
5. 5
   Dry the vadagams in the sun in a well-ventilated area. Ensure they get good sunlight and airflow for complete drying.
   ▶ ≈4:00
6. 6
   Heat oil in a deep pan over high heat. Carefully place the dried vadagams into the hot oil and fry until they turn golden and crispy. Remove once they float to the surface.
   ▶ ≈4:41
7. 7
   Place the fried vadagams on absorbent paper to remove excess oil. If desired, toss with salt or seasoning powder to taste.
   ▶ ≈5:26