South Indian
Fried Vadam
Print or share this recipe
Fried Vadam is South Indian home cooking, eaten at lunch and dinner. On the plate it is the fresh side. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
-
Heat the oil in a small, deep pan until shimmering hot and a small piece of vadam dropped in puffs up immediately.
-
Fry the vadam a few pieces at a time, turning once, until they puff and crisp, just a few seconds per side.
-
Lift out with a slotted spoon and drain on a paper towel.
-
Serve immediately while crisp, alongside rice and curry.
Watch how to cook Fried Vadam
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A South Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Fried Vadam, read from the same composition Dinejot builds a real meal from.
-
The dish at the centre
-
What it is eaten with
-
The sharp little thing
A course labelled with another kitchen's name comes from a cuisine in the same family, which is where this plate usually borrows it from.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Fried Vadam carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 100 kcal
- Protein
- 1 g
- Carbs
- 14 g
- Fat
- 4 g
- Fiber
- 0 g
- Sugar
- 0 g
- Sodium
- 300 mg
- Saturated fat
- 0 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Fried Vadam takes about 10 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
Cooked this? Show everyone.
Comments
Sign in to leave a note for the next cook.
No comments yet. Be the first to share your thoughts.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.