Wash and soak the rice in water, for about 4 hours.

Grind to a smooth batter with salt, green chillies and asafoetida.

cover and set this batter aside to allow it to ferment for 8-10 hours in a cool dark spot in the kitchen. ( preferbly do this in the evening)

Next day morning,boil 6 cups of water in a large wok or pan.

Dilute the fermented batter with 4 cups of water and pour into the boiling water.

Keep stirring constantly until the batter is well cooked.

This is a long process. The completed batter will be glossy and sticky. with most of the water well absorbed and a bit thicker than pouring consistency.

Spread a plastic sheet or clean cloth on a flat surface where there is good sunlight or use a greased sheet pan.

Put the cooked slightly cooled batter in the mould press.

Press out long strings of the batter on the plastic sheet or pinch out small bits of the batter on to the greased sheet pan.

Allow this to dry till sunset.

The surface of the karuvadam will have dried well in the hot sun. But the base will be still sticky.

If possible peel off the vadams and and place them the sticky side up.

Lay the plastic sheet in an airy place yet protected place at night.

Lay them back in the sun for another day

By evening most of the vadams will be ready, some stubborn ones may need a day more in sun

Store these in airtight containers and try to keep them in sun once a month with no moisture entering them

Set a wok and add the cooking oil at medium high heat

As the oil gets heated up add a small bunch of the vadam and deep fry til the sizzling stops.

Drain on adsorbent paper and serve with lunch or as a snack.