The Crunch of Fryums
Fryums also known as vathals or vadagams in Tamil are typically made from a dough of starch and flavourings that are shaped into different designs, such as stars, rings, or twists and tubes, and then deep-fried until they puff up and become crispy. Fryums are mostly made in South Asia, particularly in South India.
In many South Indian households, serving fryums with rice dishes is a traditional practice that has been passed down through generations. Fryums add a crunchy and crispy texture to the meal, providing contrast to the soft and fluffy texture of rice. The seasoning and spices used in fryums also add flavour to the meal. Fryums are often served alongside rice dishes to enhance the overall dining experience and provides a satisfying and balanced meal. The different shapes and flavours of fryums can also appeal to both children and adults.
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Before buying fryums from the stores, check the ingredients list to make sure the fryums are made from high-quality ingredients. Avoid products with artificial flavours, colours, or preservatives. Choose a reputable brand or manufacturer known for producing good quality fryums. Read reviews or ask for recommendations from friends or family. I like to source for fryums from small cottage industries or reliable sources like @southernlivingindia.
Make sure the packaging is intact and properly sealed to ensure the fryums are fresh and have not been exposed to moisture or air. If not properly packed, you will see mould on the fryums. Look for fryums that have a uniform texture and are not broken or crushed. The fryums should be firm and crispy when fried. Choose fryums with flavours that appeal to your taste preferences. If you have dietary restrictions or preferences, check for certifications such as gluten-free, organic, or vegan to ensure the fryums meet your dietary requirements. Check the expiry date on the packaging to ensure the fryums are within their shelf life. Avoid purchasing expired products.
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