Vodi 4 0 Tr Indir Hit
Gifford Brickley
Vodi's are rice based, sun dried items that are deep fried to make crispy, crunchy fritters. Vodi's are Konkani cuisine's favourite fries and are a must to make a Konkani meal complete. Vadi/vodi/oodi/odi are had as a side dish for lunch/dinner. A handful of these fryums with a bowl of steaming hot conjee/rice is comfort food for many Konkanis. A bowl of steaming hot rice with daat dalithoy (Konkani style dal) and these fryums are part of daily lunch/dinner in most Konkani homes.
These fritters are generally made in the month of February to May, during the summer. Come Febrauary-March, the scorching sun and heat is unbearable in coastal Karnataka. That's the time when my mom, aunties and granny used to gather up and set out to our terraces and backyards to make a type of fritters(vodis) and papad everyday. My mother still makes huge batches of vadis and papad, then stores it for the year longs use and also distributes it to our relatives.
This post here is about piyava vadis or onion fritters made of rice. In Konkani, piyavu means onion, vodi/vadi/odi/oodi means fritters. These rice based fritters become super crispy, crunchy and light when are deep fried or are microwaved. Loads of onion are added to the spicy rice batter to make these fritters. Onions give a very nice flavor and aroma to these fritters when are deep fried. These vodis are pretty easy to make and dry up very fast under hot sun. Just in case you don't have enough space to sun dry them, look for microwave tips below, at the bottom of this post. These fritters are called as erulli sandige in Kannada.
Nowadays only few people make these vodis at home. Time, space for drying are a constraint. Give these fritters a try, make a small batch with the measurements mentioned below and I am sure your effort will be worth it! If you love them (I'm sure you will), then scale up next time. :)
Keep it slightly less salty than needed cuz the batter reduces to half on cooking, vodis shrink on drying up. They'll turn out salty on drying so adding little less salt than needed gives you perfect tasting vodis.
12. So once you have a well cooked batter remove it from the flame. Add finely chopped onions to it if you're making piyava vodi - onion flavoured fritters. Keep it closed. It'll thicken as it cools down and will dilute a little by morning too because of onions that are added to it. So in the morning you should have a perfect consistency batter to make vodis.
What if you don't have the space to sun dry them? Vodis dry out without direct sun light too. You can enjoy half sun dried vodis without direct sunlight. Even a few hours of direct sun light, 2-4-5 hours of direct sunlight can help dry vodis. Sun dry them for a few extra days in that case to store them for more than a year.
Tags: Sun dried, fritters, sandige, vodi, oodi, side dish, lunch, dinner, eerulli sandige, onion fritters, Konkani dish, Konkani recipe, vadi, fries, Konkani food, Mangalore food, Udupi cuisine, Konkani cuisine, odi, fryums
Grind coconut with the roasted ingredients and tamarind to a smooth paste and remove to a wide vessel or pan.
Add salt and water (the consistency should be bit thin as the vodis will absorb and make it thick) and boil for 4-5 minutes,lower the flame and add the deep fried fritters boil for few more minutes and switch off the gas.
Prepare the seasoning of mustard and curry leaves using coconut oil preferably and pour over the ambat.
Close the lid so that the curry absorbs the flavours of the vodis and the seasoning.
Vodi is a product of MilTec Platform, Inc., a Delaware company headquartered in Atlanta, Georgia (USA). Established in 2014, MilTec offers IT platforms and mobile applications. Visit us at www.vodi.io and www.miltecplatform.com.
Tjelovježba u vodi je vježba u bazenu na dubini vode do struka, prsa ili ramena. OvajCochrane sustavni pregled ispitao je učinke nadzirane skupine programa za tjelovježbu u vodi (vođenu od strane instruktora).
Pretražena je literatura objavljena do listopada 2013. godine i pronađeno je 16 studija koje su uključivale 866 žena te 15 muškaraca s fibromialgijom; 439 osoba uključeno je u program tjelovježbe u vodi.
Devet studija usporedilo je tjelovježbu u vodi s izostankom tjelovježbe uopće; pet studija usporedilo je tjelovježbu u vodi s tjelovježbom izvan vode, a dvije studije usporedile su tjelovježbu u vodi s različitim vježbama u vodi.
Ljudi u oba programa imali su slične rezultate u općenitom dobrom osjećanju, tjelesnim funkcijama, boli i ukočenosti. Međutim, ljudi koji su izvodili tjelovježbu izvan vode povećali su svoju mišićnu snagu za 9% više od onih koji su izvodili vodenu tjelovježbu. Otprilike isti broj ljudi isključen je iz obje skupine.
Dvije su studije u ovoj usporedbi: jedna uspoređuje Ai Chi (Tai Chi u vodi) s rastezanjem uvodi, a druga uspoređuje tjelovježbu u vodi u bazenu s tjelovježbom u moru. Jedina bitna razlika koja je pronađena bila je povezana s ukočenosti i pokazala je boljim Ai Chi tjelovježbu.
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