My favorite types of vadams!

Actually called Vengaya vadam. Its just about everyone's favorite because of its tangy, crunchy texture compared to all other vadams.

We call this the Aval Vadam, as parched rice is called Aval in Tamil. My mum says its easy to prepare its only all about crushing the parched rice, and mixing in for the dough.

Although all vadams have rice as their natural base, the Rice Vadam is ever more classical as it has ONLY rice in it, with some infusion of everyday spices in it. In fact, making rice vadams is a good way to recycle even 3-day old leftover rice! They come in many shapes, too!

This is a commercial type of vadam made in the form of little tennis bats. But it has gained enough popularity to include it as a separate type of vadam itself!

This is widely called as Sabbakki vadam (Sago is called Sabbakki). Many folks tend to even add natural tomato essence to it, adding more tangy taste to the plain flavored vadam.

Slicing thin strips of potato and converting it into Vadams is always an instant hit in my family. It is a great variance from the usual potato chips we're all used to.

This is primarily called Karuvadam in Tamil. It is mostly used while cooking different types of Sambar. Green Spinach Sambar and Karuvadam is the number one favorite in many households.

A variant of the puffed rice is the Nel-Pori. Flavors both sweet and spicy are added to it. Its as popular as the Onion Vadam because of its crisp crunchiness.

Its called as the Poondu Vadam. Its nothing but crushing garlic thoroughly to mix it with the rice paste, and making vadams out of it. Garlic is always loved for its unique taste, and a vadam made out of garlic is surely a win-win!

Its not really a different type of vadam, but merely just rice vadams of different shapes and colors meant to entice people. And its like a mini-world of vadams in itself!