koozh vadam with rice flour /arisi koozh vathal

Each one will surely have a trademark memory about the homemade vadams during the childhood for sure. Whether made in bulk or in small amounts these cherished moments will never leave our mind. Summer heat is so scorching that even some hours will be enough to dry out the vadams. Vadam can be called as vathal and this particular koozh vadam is made with rice flour. Its very easy to make and always make in small batches if you are doing it all alone without any help. That way you will not be stressed out pressing out

the murukku all by yourselves. This koozh vadam is made with rice flour but you can even soak some raw rice and make this vathal. If you like it spicy add more chillies. Always add salt in moderation as there are chances it can become more salty. While drying vadams you can simply grease a plate with oil and dry out the vadams. Usually its squeezed in a white cloth or some use even plastic sheets which I generally don’t like to use. If you wish to use redchilli can use chilli powder but the colour will not be the same. Javvarisi added for more texture and crispness. Never miss to try this arisi koozh vadam for this summer.

Check my blog for:

javvarisi vadagam recipe /sago vathal/sabudana vadam

killu vathal recipe /Leftover rice vadam/pazhaya sadam vadagam

koozh vadam with rice flour /arisi koozh vathal

INGREDIENTS:

Rice flour/arisi maavu – 1 cup
Asafoetida/hing – 1/2 tsp
Water – 2 cups
Salt as needed
Cumin/jeera – 2 tsp
Green chillies – 4
Javvarisi /sago – 1/4 cup
Curd – 4-5 tbsp

METHOD:

1.First soak javvarisi for at least 2 hours.
2.Grind green chillies, Soaked sago and curd to a puree.
3.Add this to rice flour dilute without lumps with 1 cup of water.
4.Then add cumin, needed salt and hing to this and mix well.

5.Keep a thick kadai with remaining one cup of water and let it boil and when it boils add this mix to it and keep on stirring.
6.Until it forms a lump you have to stir it constantly.
7.Take out in a broad vessel and let it cool.
8.Now you can grease a large plate with little oil to press out the dough or can do it on a cloth.
9.When slightly cool take a batch of dough into the murukku press.
10.Press out randomly over the cloth and keep it under the sun.
11.When crisp and dry store it a airtight container and fry in oil whenever needed and enjoy.

koozh vadam with rice flour /arisi koozh vathal

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 1 day d 2 hours hrs

Cook Time 30 minutes mins

Course Side Dish, Snack

Cuisine Indian, SouthIndian

Ingredients

  

• Rice flour/arisi maavu - 1 cup

• salt to taste
• Asafoetida/hing - 1/2 tsp

• Water - 2 cups

• Cumin/jeera - 2 tsp

• Green chillies - 4

• Javvarisi /sago - 1/4 cup

• Curd - 4-5 tbsp

Instructions

 

• First soak javvarisi for at least 2 hours.

  2.Grind green chillies, Soaked sago and curd to a puree.

  3.Add this to rice flour dilute without lumps with 1 cup of water.

  4.Then add cumin, needed salt and hing to this and mix well.

  5.Keep a thick kadai with remaining one cup of water and let it boil and when it boils add this mix to it and keep on stirring.

  6.Until it forms a lump you have to stir it constantly.

  7.Take out in a broad vessel and let it cool.

  8.Now you can grease a large plate with little oil to press out the dough or can do it on a cloth.

  9.When slightly cool take a batch of dough into the murukku press.

  10.Press out randomly over the cloth and keep it under the sun.

  11.When crisp and dry store it a airtight container and fry in oil whenever needed and enjoy.
  

Notes

I have used star nozzle in murukku press.
You can use raw rice soaked and grind them to make this vathal.
If you are using cloth then when removing sprinkle water at the back for easy removal.
Add salt carefully as it will become too much when making such vadams.

Keyword vadam,vathal,karuvadam