Bat Shape Vadagam - Bat-shaped javvarisi vadagam is a type of South Indian seasoning made from sago pearls, lentils, spices, and sometimes onions or garlic. It is shaped like a bat and is typically fried until crispy. This vadagam adds a unique flavor and crunchy texture to dishes like curries, sambar, rasam, and rice preparations. It is often used as a seasoning or garnish to enhance the taste of various South Indian dishes.
Ingredients :
Shelf Life: we recommend using it within this period to enjoy the freshness and authentic taste that our blend has to offer.
[BEST BEFORE 6 MONTHS FROM DATE OF PACKING]
Storage Instruction: Store javvarisi bat vadagam in an airtight container in a cool, dry place away from direct sunlight.
Health Benefits:
- Low in Calories: It is a low-calorie food, making it suitable for those looking to manage their weight.
- Rich in Carbohydrates: Javvarisi vadagam is primarily made from sago pearls, which are rich in carbohydrates. This can provide a quick source of energy.
- Gluten-Free: It is naturally gluten-free, making it suitable for people with gluten intolerance or celiac disease.
- Source of Iron: Some variations of javvarisi vadagam may include ingredients like lentils or pulses, which can contribute to its iron content, important for red blood cell production and overall health.
- Fiber Content: Depending on the ingredients used, javvarisi vadagam may contain fiber, which is beneficial for digestive health and can help regulate bowel movements.
- Protein Content: If the vadagam includes lentils or pulses, it can also contribute to the protein content of the dish, important for muscle building and repair.
How To Use Bat Shape Vadagam :
To use bat-shaped javvarisi vadagam in your cooking, follow these steps:
Heat oil in a pan or kadai. Once the oil is hot, carefully add the bat-shaped javvarisi vadagam to the oil.
Fry the vadagam until it turns golden brown and becomes crispy. This usually takes a few minutes. Keep an eye on it to prevent burning.
Once crispy, remove the vadagam from the oil and place it on a paper towel-lined plate to drain excess oil. This helps maintain its crunchiness.
Use the crispy bat-shaped vadagam as a seasoning or garnish. Sprinkle it over dishes like sambar, rasam, kuzhambu, or rice preparations like pulao or biryani.
The vadagam will add a delicious crunch and a burst of flavor to your dishes. It complements the spices and ingredients in South Indian cuisine, enhancing the overall taste of the dish.
Store any leftover vadagam in an airtight container once it has cooled completely. This helps preserve its crispiness and flavor for future use.
