Day to day summer is very hot. Summer will extend up to june. So we can try lot of summer recipes. Rice vadam is one summer recipe with left out rice. If you want you can make in the freshly cooked rice also. So many of my friends asked me what is correct texture of the vadam batter. when you touch the vadam batter that will not stick on your finger is the correct texture. Soon I will post rice flour koozh vadam and easy colourful rice flour vadam. Last year i posted Kanji Vathal with left out rice.
Now let us see how to make rice koozh vadam
Preparation time - 10 minutes
Drying time - 1 to 2 days
Yield - 100 gms
Ingredients:
Rice - 1 cup
Small onion - 5
Green chilli - 2
Cumin - 1 tsp
Asafoetida - ¼ tsp
Salt - to taste
Method:
Grind rice smoothly in the mixie. Add green chilli, cumin, salt, onion and asafetida in the mixie and grind nicely.
Add to the ground rice and mix it well. Fill it in the murukku press and press it in a clean cloth or plastic sheet.
Dry in the hot sun for one day. The next day sprinkle water on the reverse side of the cloth and remove the vadam.
Put it in the plate and again dry in the hot sun till crisp.
Heat oil in a pan and add few vadams and fry till crisp.
Note:
If the oil is over heated the vadam will turn brown and will not puff properly. So regulate the stove and fry.
Grind the spices smoothly or else it will stuck on the murukku press.
If you want you can add mint, coriander or other greens also.
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