Go Back
karuvadam and vattal

Arisi Karuvadam - Rice sundries

rice based sundried preparation to store for an instant deep-fried snack later
Prep Time 8 hrs
Cook Time 1 hr
Total Time 2 d 9 hrs
Course Preserves, sidedish, Snacks, Traditional
Cuisine Baby toddler food, diabetic friendly, gluten free, Indian, Kids choice, South indian, Summer, Vegan, Vegetarian

Ingredients
  

For the sundried karuvadam

  • 2 cups Raw rice
  • 3-4 Green chillies
  • salt to taste
  • 1/4 tsp Asafoetida ( use a small portion of the block if using the solid piece)

for frying

  • 1 cup cooking oil

Instructions
 

for the karuvadams

  • 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

To fry

  • 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.
Tried this recipe?Let us know how it was!