Rava Vadagam (Semolina Crispbread)

Steps

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1. 1
   Mix together the semolina, sago, salt, chopped coriander leaves, chilli flakes, and cumin seeds in a bowl.
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2. 2
   Gradually add water while mixing well. Start by adding 3 cups of water and mix thoroughly with a fork or chopsticks until well combined.
   ▶ ≈1:12
3. 3
   Continue adding the remaining 6 cups of water to reach a total of 9 cups. The batter should be thin and of a uniform, pourable consistency.
   ▶ ≈1:43
4. 4
   Pour the batter into a flat cooking vessel or pan and steam until fully set and firm. Once cooled, the vadagam should come away from the pan easily.
   ▶ ≈2:28
5. 5
   Allow the mixture to cool completely, then carefully remove the solidified sheet from the pan by gently loosening the edges.
   ▶ ≈3:11
6. 6
   Place the cooled sheet on a clean cloth and divide it into even-sized round or rectangular pieces by hand.
   ▶ ≈3:58
7. 7
   Dry the vadagam pieces in direct sunlight (1–2 days) or in front of a kitchen fan for a longer duration. They should become completely crispy and brittle with no moisture remaining.
   ▶ ≈4:35
8. 8
   Once fully dried, gently handle the pieces to confirm they break easily and are completely crisp. Brush off any surface moisture with a cloth if needed.
   ▶ ≈5:52