Onion Rice Flour Crisps (Onion Vadams)

Onion Vadams or Onion Rice Flour Crisps are considered an accompaniment to many South Indian dishes like Sambar (lentil veg curry), Rasam (Tamarind Tomato Soup) and Pulikari (Tamarind Curry) and many more. They are of the same family as Appalams (Pappadams) which are also deep fried but made with white lentils (urad dal) and more commonly with many of the above dishes.

Onion vadams are found in many Indian grocery stores but of course nothing beats the homemade version. Back in my village in Tanjore District, India, these are left to dry on a cloth on the rooftop and because it is delicious even non fried, I have seen my aunts put up scarecrows to scare the birds from swooping in to feast on these crisps!

We don't have the space and time to dry these crisps like in the villages, hence recently my sister and my mom discovered an ingenious way to dry these crisps in a dehydrator which is usually used to dehydrate fruits like orange slices apple slices, bananas etc. 
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Here's the recipe for a small batch of homemade Onion Vadams - it yields roughly 150 pieces (1cm) or around 750gm. Will keep for weeks if dehydrated well.

Ingredients 
1.5cups of rice flour
5cups water
3/4 tsp salt
1 tsp gingelly (sesame oil)

1/2 large onion - chopped small
1 big green chilli - chopped small
20 medium sized curry leaves - sliced 

Equipment :
A small pot for stirring the rice flour mix
A dehydrator

Method:
1) Mix the flour and salt in a bowl. Then add the water and gingelly oil and stir to mix well..

2) Pour the rice flour mix into the small pot and on small to medium heat, stir till you get a thick consistency. 

3) After 10 mins approximately, you would notice that the flour is coming together into a big lumpy ball.

4) Here, you add the chopped onion, green chilli and curry leaves. Mix well. Remove from heat and cool down.

5) Using your hands, pinch small mounds of the onion rice flour mix and place it on the dehydrator trays. Leave adequate space between the mounds and fill as many of the trays as possible.

My 79 year old mom teaching me how to make the Onion Vadams

6) Leave it to dehydrate for 24 hours. Store it in an airtight container.

At the start of the dehydration

After 12 hours

After 24 hours

7) Fry and enjoy homemade onion vadam crisps with your South Indian dishes!