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Showing posts with label summer recipes. Show all posts
Showing posts with label summer recipes. Show all posts

Tuesday, July 20, 2021

Pesarapappu Vadiyalu / Pesara Vadiyalu / Moong Dal Vadiyalu / Moongh Dal Vadam / Andhra Style Vadam / Vadam / Vathal Recipe

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Pesarapappu Vadiyalu

Ingredients

Yellow moongh dal - 1 cup
( soak it for 4 to 5 hours)
Salt to taste ( around 3/4 tsp
Ginger chopped - 1 tsp heaped
Green chillies -4
( add according to your taste)
Jeera/Cumin - 1 tsp

Method

Drain the water out from the dal grind dal,green chillies,ginger to a very smooth thick paste.
Sprinkle very little water while grinding.
Add salt and jeera mix well. Use your fingers or spoon and place small ball of dough on a clean thick plastic sheet.
Dry these vadiyalu till crisp, store it in a container.
When needed just deep fry till crisp and serve them as side dish for rice.

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Wednesday, July 14, 2021

Koozh Vadam / Koozh Vathal / Arisi Koozh Vathal / Kuzh Vadam - Summer Recipes

imahes of Koozh Vadam / Koozh Vathal / Arisi Koozh Vathal / Kuzh Vadam - Summer Recipes
Koozh Vadam

Ingredients

Sona masoori rice /Raw rice - 2 cup

Sago /Javvarisi/Sabudana - 1/4 cup

( Do not use nylon sago, use the white fat variety)

Salt to taste ( around 1 tsp)

Green chillies - 4

(ground to a fine paste)

Lemon - 1/2

Hing - 1/2 tsp

Jeera /Cumin seeds - 1 tsp

Water - 5 cups

Method

Wash and soak rice and sago together in water overnight. Next take drain out some water and grind it to a very smooth thick batter. 
Boil 5 cups of water in a heavy vessel when it starts to boil add the hing, ground green chillies paste, salt and jeera reduce the flame.
Now slowly add the ground rice/sago batter and keep stirring till thickens make sure they don't form lumps.
To check if its cooked wet your fingers and try to touch the hot cooked batter ( be careful) if its not sticking to your fingers then your batter is cooked and switch off the stove.
Squeeze the lemon into the batter mix well cover with a lid.
Once the batter is cooled put it into a murukku press with a star shape or 3 holes shaped plate and press it on a plastic sheet.
Dry them in sun for 2 to 3 days or till its crisp store it in a plastic container.
Deep fry these vadams in hot oil and enjoy.
Note:
a) Make sure you grind the batter to a smooth semi thick batter.
b) Water quantity may differ to 4 to 5 glasses depends upon the quality of rice.
c) If by mistake your cooked batter is loose don't worry just spoon them out on sheet and dry. Only the shape will differ.

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Saturday, June 26, 2021

Mor Milagai Recipe / Sun Dried Chillies / South Indian Sun Dried Chillies Recipe / Mor Milagai Vathal - Summer Recipes

images of Mor Milagai Recipe / Sun Dried Chillies / South Indian Sun Dried Chillies Recipe - Summer Recipes
Mor Milagai

Ingredients

Spicy green chilies - 12

( wash wipe and make a slit in the middle)

Thick sour curd - 1 & 1/2 cups

Water - 1/2 cup

Salt to taste ( around 2 tsp)

Turmeric powder - 1/8 tsp

Hing - 1/4 tsp

Method

Take a bowl add the curd, water, salt, hing and turmeric powder whisk well.

Add the chilies into the curd mixture and mix well and leave to soak overnight. Make sure chilies are well immersed in the curd otherwise they will be floating on top.

Next day remove only the chilies from the buttermilk mixture on  to a plate or tray and dry it in hot sun. In the evening put the chilies back into the buttermilk mixture cover and  soak it overnight.

Repeat this process till all the buttermilk is absorbed by the chilies and dried well crisp to touch and no moisture left in the chillies. Store them in a clean container or ziplock.

Fry the chilies till dark brown in oil and enjoy with curd rice.

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Friday, June 11, 2021

Pavakkai Vathal / Bittergourd Vathal / Sun Dried Pavakai Vathal

 
images ofPavakkai Vathal / Bittergourd Vathal / Sun Dried Pavakai Vathal
Pavakkai Vathal

Ingredients

Bitter gourd / Pavakkai - 10 long size

(Trim the ends and cut into semi thick slices along with the seeds)

Salt to taste

Turmeric powder - 1/2 tsp

Red chilly powder - 1 tsp

Method

Take a wide plate add the cut bitter gourd, salt, turmeric powder and red chilly powder,mix well and cover it with a lid and rest it for 6 hours.

Gently squeeze out excess water from the vegetable and spread it on a tray.

Sun dry till crisp and store it in an air tight container.

When needed just fry the vathal in oil and eat it as a side dish or add it to karakulambhu.

This is very handy in your pantry if you don't have fresh pavakkai you can relplace this dried vathal.

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Friday, October 9, 2020

Pappadam Recipe / How To Make Kerala Pappadam at Home / Kerala Pappadam Recipe / Papadam Recipe /Papadum Recipe

 Yields: 28 Pappadams / Papadams

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Pappadam

Ingredients

Urad dal powder - 1 cup

( I used store bought if not grind the urad dal to a fine powder and sieve ,your urad dal flour is ready to use. Do not roast the dal and grind)

Salt - to taste ( i used 1/2 tsp)

Baking soda - 1/2 tsp

Sesame oil - 2 tsp

Water as needed to make a dough

All purpose flour/Maida - as needed for rolling out the pappadams

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images of Pappadam Recipe / How To Make Kerala Pappadam at Home / Kerala Pappadam Recipe / Papadam Recipe /Papadum Recipe
Kerala Pappadam
Method

Take a wide bowl add the urad dal,salt and baking soda mix it up.

Pour water little by little and mix to form a non sticky dough.

Add oil and knead the dough well.

Place the dough onto a kitchen counter and using a pestle punch well to get a soft dough.Fold the dough into half and repeat punching for 2 to 3 minutes till soft

Roll out into a thin log and cut into small pieces or divide the dough into small balls.

Dust the surface with all purpose flour roll out each ball into a semi thin disc.To get a perfect circle i used a cutter this step is optional.

Place all the rolled disc onto a plastic sheet and sun dry less than 5 minutes on each side.

Heat oil and deep fry these pappadams till both sides are light brown and puffed up.Enjoy!

Leftover papaddams i rolled it with a kitchen tissue and kept it inside a ziplock in the fridge to fry them the next day.


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Monday, June 8, 2020

Atukula Vadiyalu / Aval Vadam / Andhra Style Aval Vadam / Poha Fryums - Vadam / Vathal Recipes

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Atukula Vadiyalu / Aval Vadam
Ingredients
Thin Aval/Poha/Atukulu - 2 cups
Tomato juice - 1 cup
( Grind 2 large tomatoes)
Red chilly powder - 1 tsp
Salt to taste ( around 1/2 tsp)
Jeera - 1 tsp
Chopped onion - a handful
Method
Take a wide bowl add all the above mentioned ingredients .
Mix well to make sure the poha is soaked well.add very little water if needed.
After 20 minutes shape it into flat disc or make small balls from the dough and place it on a thick plastic sheet or clean white cloth.
Dry these vadam in sun till its dry and crisp.
Store it in a container and deep fry in batches and enjoy with rice.

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Friday, April 24, 2020

Elantha Vadai / Elandha Vadai /Jujube Candy / Regi Vadiyalu / Regi Pandu Vadiyalu

images of Elantha Vadai / Elandha Vadai /Jujube Candy / Regi Vadiyalu / Regi Pandu Vadiyalu
Elantha Vadai

Ingredients
Ripe elantha palam / Indian Jujubi / Regi pandu- 50
( washed and wiped )
Tamarind - a small gooseberry size
Rock salt - 1 tbsp
Powdered jaggery - 1/4 cup
Dry red chillies - 6
( add according to the hotness of the chilly)
Jeera powder  or Jeera seeds- 1/2 tsp
Hing - 1 tsp

images of Elantha Vadai / Elandha Vadai /Jujube Candy / Regi Vadiyalu / Regi Pandu Vadiyalu
Elantha Vadai

Method
Wash and wipe all the berries and spread it on a towel for 10 minutes.
Take a mortal pestle add the salt and red chillies and grind till they are coarse.
Next add the jeera and hing grind again,now add the berries,tamarind and jaggery.
Gently crush and try to remove all the seeds without breaking.You can also pulse once in a mixi to remove seeds.Do not over grind and break the seeds,it will be difficult to eat once its sun dried.
Take small portion of the ground mixture and spread it on a greased plastic sheet and keep them in sun for a day till they are 3/4 th dry.
Next day flip all the vadai and couple more days dry them in shade till they change colour.
Store it in a container and enjoy !

Note:
a) If you are going to store it in a bottle at room temperature then make sure they are well dried,otherwise they may spoil very fast.


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Sunday, April 21, 2019

Maida Papad Recipe / Maida Ke Papad Recipe / All Purpose Flour Papad Recipe

images of Maida Papad Recipe / Maida Ke Papad Recipe / All Purpose Flour Papad Recipe
Maida Papad
Yields : 5 big papads
Ingredients
All purpose flour / Maida - 1/2 cup
Water - 3/4 cup or add as required
Salt to taste
Pepper powder - 1/4 tsp
Jeera/Cumin - 1/4 tsp
Method
Take a bowl mix all above ingredients together.
The consistency should be semi thin .
Grease a plate or aluminum tin pour a ladle of the batter,rotate the  plate to spread the batter evenly.
Now steam this for 3 minutes or till its cooked,steaming will not take that long.
Remove it and cool it for a second,using a knife slowly loosen the ends.
Carefully remove the cooked papad and place it on a plastic sheet.
Repeat till all the batter is over.
Dry these indoor or in sunlight till crisp.
Deep fry in hot oil,your crunchy papads are ready to serve.

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Sunday, March 31, 2019

Mamidi Tandra Recipe / Mango Tandra Recipe / Mavidi Tandra Mango Jelly Recipe / Aam Papad Recipe / Mango Fruit Leather - Dried Mango Pulp Recipe

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Mango Tandra
Ingredients
Ripe Mango - 1 medium size
Sugar - 4 tsp
( add more if your mangoes are not sweet)
Cardamom crushed - 2
Ghee to grease the plate

images of Mamidi Tandra Recipe / Mango Tandra Recipe / Mavidi Tandra Mango Jelly Recipe / Aam Papad Recipe / Mango Fruit Leather - Dried Mango Pulp Recipe
Mango Tandra

Method
Chop mangoes finely add the mangoes,sugar & cardamom in a blender.
Make a smooth paste.Do not add water while grinding.
If your mangoes has more fiber strain to get a smooth puree.
Grease a plate with ghee or oil spread the puree evenly.The layer should be a thin spread.
Dry this in sun for a day,next day slowly peel the sheet turn & dry the other side too.
Usually these tandra takes 3 days to dry.
Slowly peel it off the plate cut into desired shapes & enjoy!

Note:
a) You can also cook the mixture for 1 or 2 minutes on stove & then spread it on a plate for drying.
b) For spice version just add some chilly powder,ginger powder & black salt to the above mixture.
c) Store it in fridge.
d) Use any kind mango but sweeter the better.
e) Some make this recipe with store bought pulp,but i have not tried.

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Monday, April 30, 2018

Elai Vadam Recipe / Stand Vadam / Yelai Vadam / Steamed Vadam Recipe - A Traditional South Indian Rice Papad

images for Elai Vadam Recipe / Stand Vadam / Yelai Vadam / Steamed Vadam Recipe -  A Traditional South Indian Rice Papad
Elai Vadam
Ingredients
Raw rice - 1 cup
( I used sona masoori rice)
Salt - 1/2 tsp or to your taste
Jeera/ Cumin seeds - 1 tsp
Banana leaf as needed
Oil little
images of Elai Vadam Recipe / Stand Vadam / Yelai Vadam / Steamed Vadam Recipe -  A Traditional South Indian Rice Papad
Elai Vadam
Method
Soak the rice for 3 hours.Drain out the water & put it in a blender/Mixi.
Grind it with very little water to a smooth semi thick batter.
Make sure you don't add too much water while grinding,you can always add later if its thick.
Add salt & jeera to the batter & mix.
Add a drop of oil to the banana leaf and grease it.Pour a ladle of batter & evenly spread it.Make sure you spread it very thin.( see picture)
Steam these leaves for 2 minutes till the leaf colour changes & your vadams are cooked.
Cool for a minute & gently peel them off .
Spread a clean white cloth & place these steamed vadams on them.
Dry them in sun or inside the house with fan on.
Dry them completely & store them in a container.
Deep fry them in oil & enjoy.
Note:
a) Hing & ground green chilly paste can also be added.Jeera can be replaced with ajwain.
b) Batter should be slightly runny than dosa batter.
c) Do not grease the leaf with too much oil then you won't be able to spread the batter evenly.
d) No need to ferment the batter for this vadam.

Courtesy: rakskitchen

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Monday, May 22, 2017

Potato Papad Recipe / Aloo Papad Recipe / Aloo ka Papad Recipe - How to make Aloo papad at home

images of Potato Papad Recipe / Aloo Papad Recipe / Aloo ka Papad Recipe - How to make Aloo papad at home
Aloo Papad
Ingredients
Aloo/Potato - 3 medium size
Salt to taste - around 3/4 tsp
Red chilly flakes - 1 tsp
Jeera/Cumin seeds - 1 tsp
Method
Wash and boil the potatoes in a pressure cooker till soft.
Cool & peel the skin,now finely grate the boiled potato make sure there are no lumps.I got around 3 cups of mashed potato.
Take a bowl add the grated potato,red chilly flakes,salt & jeera,Mix well to make sure everything is well combined.Divide the portion into 22 small balls.
Take a plastic sheet grease it with oil place a potato ball keep another sheet on top & gently roll it out to a thin papad.
Remove this & place it on a big plastic sheet & dry it in sun for 2 to 3 days or till they are completely crisp dry.After one day i turned all the papad other side.
Store it in a container & deep fry in oil when needed.
Note:
a) If you don't have a grater then use your palm to mash the potato.Make sure there are no lumps then rolling will be difficult.
b) Chopped coriander leaves can also be added to the mixture.
c) Do not cut & then boil that way the potatoes will absorb too much water.

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Tuesday, April 21, 2015

Vendakkai Vathal Recipe / Dried Okra Recipe / Home Made Vendaikkai Vathal Recipe / Ladies Finger Vathal Recipe

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Vendakkai Vathal
Ingredient
Vendakkai / Okra / Ladies Finger -10 cups
( Wash the vendaikkai,cut the ends off. Cut it into 1/2 '' long pieces)
Curd-1 cup
Turmeric powder-1tsp
Salt -2tsp
Method
Take a wide plate or bowl,add all the above ingredients.
Mix everything well to make sure the vegetable is well coated.
Cover & leave it overnight.Next day spread it on a plate or tray and keep it in sun.
Keep them for 2 to 3 days or till its crisp dry.
Store them in a container & deep fry these vathals in oil when needed.
This goes well with sambar rice,rasam rice or curd rice.
You can also deep fry & add them to vatha kuzhambu or mor kuzhambu.

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Sunday, July 6, 2014

Kulambhu Karuvadam / Kozhambu Vadaam / Kulambhu Vadam Recipe - Sun Dried Lentil Dumpling

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Kulambhu Karuvadam
Ingredients
Karamani / Black Eye Bean / Lobia -1/2 cup
Urad dal - 1 cup
Red chillies-5
Curry leaves-few
Salt to taste
Hing- 1/4 tsp
Mustard seeds-1tsp
Method
Wash & soak lobia & urad dal separately for 7 to 8 hours or overnight.
Grind red chillies,salt,hing & curry leaves to a smooth paste.
Grind lobia & urad dal separately to a thick batter.Do not add water while grinding,sprinkle if needed.The batter should look like a vada batter.
Add the mustard to the ground paste & mix everything well till well combined.
Spread a plastic sheet in the sun.
Pinch out small balls from the batter or use a spoon to drop the batter on the sheet
Dry this in sun for 2 to 3 days till its crisp dry.
Store it in a container.
Deep fry in oil & add this to kara kuzhambu.

Courtesy:jeyashriskitchen

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Sunday, June 22, 2014

Brinjal Vathal Recipe / Kathirikai Vathal Recipe / Kathiri Vathal Recipe / Sun Dried Eggplant

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Brinjal Vathal
Ingredients
Brinjal - 4 large
( I used the green striped fat brinjals,use any kind you wish)
Salt-1tsp
Turmeric powder-1/2tsp
Tamarind paste -1/2tsp
Water-2 cups
images for  Brinjal Vathal Recipe / Kathirikai Vathal Recipe / Kathiri Vathal Recipe / Sun Dried Eggplant
Method
Boil water with salt,turmeric & tamarind.
Cut the brinjal into medium size cubes.
Add this to the boiling water,reduce flame.
Cook the brinjals for 2 to 3 minutes,do not cook them too long.
Once the colour changes & just cooked remove the brinjals from the water & discard the water.
Spread them on a tray or plate,dry them in sun for 2 to 3 days.
Once the brinjals are completely dry & crisp store it in a container.
Fry these in oil and add while making kara kuzhambu or sambar.

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Sunday, June 8, 2014

Manathakali Vathal / Manathakkali Vathal Recipe - How to make Manathakkali Vathal At Home.

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Manathakali Vathal
Ingredients
Fresh manathakali seeds / Black Nightshades -1 cup
( Only green seeds not the ripe black fruits )
Salt little
Turmeric powder-a pinch
Thick butter milk-1 & 1/2 tbsp
Method
Soak all the ingredients together in a bowl.Leave it overnight.
Next day spread it on a plate & dry them in sun.
Dry them completely till all the curd as absorbed the seeds & are dry.
Store them in a container.
Fry in hot oil when needed & add it while making vatha kuzhambu.

Thursday, June 5, 2014

Vadagam Recipe / Vadavam Recipe / Thalippu Vengaya Vadagam Recipe / Thalippu Vadagam / Vengaya Vadavam

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Vadagam
Ingredients
Onions -2 large (700gms)
Garlic -3 full bulbs
( use with skin)
Mustard- 2tbsp
Fenugreek seeds/Vendayam - 2tbsp
Cumin/Jeera-2tbsp
Toor dal-1tbsp
Urad dal-3tbsp
Channa dal-1tbsp
Turmeric powder-1tbsp
Curry leaves chopped -few
Salt-1/2 tbsp
Castor oil or Sesame oil- 1/4 cup
images of Vadagam Recipe / Vadavam Recipe / Thalippu Vengaya Vadagam Recipe / Thalippu Vadagam / Vengaya Vadavam
Vadavam
images of Vadagam Recipe / Vadavam Recipe / Thalippu Vengaya Vadagam Recipe / Thalippu Vadagam / Vengaya Vadavam

images of Vadagam Recipe / Vadavam Recipe / Thalippu Vengaya Vadagam Recipe / Thalippu Vadagam / Vengaya Vadavam
Vadagam
Method
Finely chop onion & crush the garlic.I used a food processor to chop both.
Soak urad dal in little water for 30 minutes & drain the water out.
Take a wide bowl or plate mix all the above ingredients except the oil.
Keep this mixture covered for 1 day at room temperature.
Next day dry this mixture in sun for 2 days,on the 3rd day add the oil mix it well.
Shape it into big lime size balls & dry it again in sunlight.
Dry these vadagam till its completely water free,crisp & dry,this takes around 4 to 5 days depends upon the sunlight.
Store them in a container & use them for tempering while making sambar or kara kuzhambu.

Note:
a) Usually only small onions are used for making vadagam,but i have used big onions.
b) Drying is faster in loose form.
c) This is usually used in tempering when making sambar,thuvayal,keerai fry & kara kuzhambu.
d) Drying process can take up to 10 days or so.
e) I felt sesame oil gives nice flavour to the vadagam.
f) Some people grind the urad dal to a coarse paste & then added,this gives binding for the balls.
g) I used sesame oil in this recipe,My grandmother used Castor oil those days.
h) I got around 10 medium lime size balls for this above quantity.


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Tuesday, May 27, 2014

Potato Vathal / Urulaikizhangu Vathal / Potato Vadam / Potato Chips

images for Potato Vathal / Urulaikizhangu Vathal / Potato Vadam / Potato Chips
Potato Vathal
Ingredients
Large potato-3
Salt -1 & 1/2 tsp
Alum/Alam/Padikaram -1/2tsp
Method
Peel the potato & cut into small thin slices like we cut for making potato chips.
Immerse all the potato slices in water.
Wash the potato twice to remove starch from the potatoes.
Boil some water add salt & alum,add the potato.
In medium flame boil till its 1/2 cooked.
You should be able to tear the slice,then this is the right time to switch off the stove.
Rinse this 1/2 cooked potato in fresh water twice,drain out the water.
Spread these potato slices on a cloth.
Dry these in sun for 2 to 3 days till the potatoes are completely dry & crisp.
Store it in a container & deep fry when needed.
Note:
a) Do not over cook the potato.
b) Dry it on a cloth not on a plate or plastic sheet
c) Add salt according to your taste
d) After deep frying sprinkle salt & chilly powder on top & enjoy the potato vathal/chips.

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Friday, May 9, 2014

Pavakkai Vathal / Bitter Gourd Vathal / Sun Dried Bitter Gourd

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Pavakkai Vathal
Ingredients
Medium size bitter gourd -6
Salt-2 tsp or little less
Water -5 cups
Turmeric powder-1tsp
Method
Cut the bitter gourd into semi thick circles.
Boil water with salt & turmeric powder.
Add the cut bitter gourd & in medium high flame boil till its 3/4th cooked or for 5 minutes.
Switch off the stove,drain out the water completely.
Spread these semi cooked bitter gourd in a tray.
Dry these for couple of days in hot sun till its crisp.
Store it in a container.
Deep fry in medium hot oil when needed.
Can be eaten with sambar rice or add it to Puli kuzhambu.

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Wednesday, May 7, 2014

Rava Vadiyalu Recipe / Rawa Vadiyalu / Sooji ke Papad / Bombay Rava Vadiyalu / Rava Odiyalu / Rava Vadam

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Rava Vadiyalu
Ingredients
Sooji / Rava / Semolina -1 cup
Water-8 cups
Salt - to taste ( about 3/4 tsp)
Jeera/cumin seeds -1tsp
Green chillies-2
Ginger -a small piece
images of Rava Vadiyalu Recipe /  Rawa Vadiyalu / Sooji ke Papad / Bombay Rava Vadiyalu / Rava Odiyalu / Rava Vadam
Rava Vadam
Method
Grind ginger,green chillies & salt to a smooth paste.
Boil water in a heavy bottom pan add the jeera & ground paste.
Reduce the flame & add the rava ,stir it continuously to avoid forming of lumps.
Cook this mixture till rava is cooked & its slightly thick.
Switch off the flame,while still warm spread a plastic sheet & drop a spoon full of batter & spread.Do not spread it very thin.
Dry these for 2 days or till its completely dry & crisp.
Remove from the sheet & store them in a container.
Deep fry these vadiyalu/Vadam in hot oil & enjoy!

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Friday, May 2, 2014

Koozh Vadam Recipe / Koozh Vathal / Arisi Vathal Recipe / Rice Vathal

images for Koozh Vadam Recipe / Koozh Vathal / Arisi Vathal Recipe / Rice Vathal
Koozh Vadam
Ingredients
Raw rice- 1 cup
( I used sona masoori rice)
Sago/sabudhana/Javvarisi-1/4 cup
( I used milk white big variety sago)
Salt to taste- I added 1tsp
Hing-1tsp
Small green chillies-4
Jeera/cumin-1 tsp
Water- 3 cups
Method
Wash rice & sago together,pour water just above the rice & leave it overnight.
Next day grind the soaked rice,sago,hing,salt & green chillies to a very smooth paste.You can add water while grinding
Consistency should look like a semi thick dosa batter.
Boil 3 cups of water in a heavy bottom pan,add the jeera now reduce the flame & pour the ground mixture.
Keep stirring constantly in medium low flame , cook till the mixture thickens & no lumps formed.
Wet your hands take a small ball from the mixture to check if cooked.The dough should not be sticky & its easy to roll like a ball then your dough it ready.
Fill the murukku press with the dough,i used single star shaped plate.
Squeeze it out directly onto a wet cloth or on a thick plastic sheet.
Dry it in hot sun for at least 3 days,then peel it out from the sheet & dry till crisp.
Store it in a container.
Deep fry in oil when ever needed & enjoy!
Note:
a) Amount of water depends upon the quality of rice & sago,so keep some hot water ready while cooking the dough.
b) Add chillies according to your taste.

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