Rice vadagam/Vathal

 Ingredients:
  • Pacha arisi (raw rice)       -  1kg
  • Jaavarisi                           - 200grm
  • Green chilli                      - 50 to 100 grm
  • Salt                                   - as per your taste
  • Perungayam                     - one small ball like 1 white channa
  • Lemon                              -  6 to 7 small size
  • Water                                - 1 glass rice flour = 2 glasses of water


Method:
  •  Grind raw rice and jaavarisi together in the mill.



grind chilles, salt and perungayam to gether in fine paste



Boil the water very well, bubbles will appear then add greenchilli paste

Then it will boil for another 5 mins you can feel the chilli smell
Now switch off the flame and keep the water down in floor.
Then pour the rice flour little at time mix very well without lumps.

Once come to room temperature add the lemon juice
It should be completely cool down.. 
Taste the mavu and adjust the salt
Place the plastic sheets in terrace floor like this.

And
Take a murukku achu and put your desired shape and keep it ready 
In bowl have some water for wipe our hands while making
Press it and leave some distance in between. 
 
 
Finish the entire batch and let it get dry in hot sun
It is extremely sunny day after few hours (3 or 4 hours) you could easily flip the vadam
Flip gently if it is coming easily do it for the entire batch but if it is difficult to flip wait for the Vadam to dry further
Let the Vadam be in sun till the sun set. Keep the Vadam inside during the nigh
Next day again dry the Vadam and flip around the noon for even dryin
Repeat this process till the Vadam is completely dry
depending on the weather it takes 3 or 4 days for the Vadam to dry
After the Vadam is completely dry store in a airtight container
Fry the Vadam in hot oil and flip for even cooking.
Store upto 1year and more.



Recipe source given by Periya perima

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