Arisi vadam is a crispy snack that is an integral part of South Indian cuisine. Made with rice flour and a blend of spices, it is a popular accompaniment to meals and a favorite snack of many.
Arisi vadam is a versatile snack that can be enjoyed in many ways. It is often served with sambar, rasam, or curd rice, and can be eaten as a snack or a side dish.
Arisi vadam is made from rice flour and sago / javvarisi. When we were small our mother used to make vadam in our Madurai house upstairs and they keep black cloth to drive away crows from eating it. And they ask the children to take care of the vadams froom being eaten by crows. But children used to take the half dried vadam and eat and put the blame on the crows. There are two methods of preparinng this koozh. I am giving both of them here.
Arisi Vadam I
Preparation of Main Flour
Ingredients: |
|
| Raw Rice | – 1 Kg. |
| Javvarisi/ Sago | – 250 g. |
Method:
- Wash and clean the rice and dry the rice in hot sun.
- Grind it along with sago in a flour mill and keep.
For Making Vadam
Ingredients: |
|
| Vadam Flour | – 2 cups (heaped) |
| Green chillies | – 4 or 5 |
| Asafoetida powder | – little |
| Lemon | – 1 big |
| Water | – 4 cups |
| Salt | – 1 to 1 ½ tsp. or as needed |
Method:
- Grind green chilies in a mixer.
- Boil water in a broad vessel.
- Add the chilli paste, asafoetida and salt.
- When the water boils, switch off the stove.
- Add the rice flour (Rice and sago mixed) and mix well without forming lumps.
- Close and keep this for half an hour.
- Now add lemon juice and mix well once more and let it cool.
- Take a plastic sheet and spread it in an area where you get hot sun and keep stones at the ends.
- Take a star shaped plate in murukku press and keep this flour inside it and press like a long murukku in the sheet. You can also use Ribbon pakoda plate.
- Dry in the hot sun and keep them at home in the evening and keep opened.
- Let it dry for 2 to 3 days in the sun.
- When fully dry, you can break them and store them in airtight containers.
- Now you can fry this in oil and have with rice.
Koozh Vadam II
Ingredients: |
|
| Rice flour | – 2 cups (heaped) |
| Javvarisi / Sago | – ¼ cup |
| Green chillies | – 4 or 5 |
| Asafoetida powder | – little |
| Lemon | – 1 |
| Water | – 4 cups |
| Salt | – 1 to 1 ½ tsp. or as needed |
Method:
- Soak sago for 4 hours.
- Grind green chillies in a mixer and keep.
- Take water and boil it in a broad vessel.
- Mash the soaked sago and add it to the boiling water.
- Cook till it becomes transparent.
- Add the chilli paste, asafoetida and salt.
- Mix well and switch off the stove.
- Add the rice flour and mix well without forming lumps.
- Close and keep this for half an hour.
- Now add lemon juice and mix well once more.
- Other procedures are same as of koozh vadam I.
Note:
- The flour will take time to cool. So prepare it in the previous day night itself and keep.
- If you press the vadam when the flour is hot, the vadam will become red when frying.
- Start pressing the vadams early in the morning to avoid hot sun.
- Do not mix lemon juice immediately after mixing the flour in water. Mix lemon juice after half an hour. Otherwise the flour will become bitter.
- You can use the different plates of murukku achu like star shaped plate, ribbon pakoda plate and ompodi plate.
- If you are using ompodi plate, grind the green chillies to a fine paste strain with some water and add. Otherwise the flour will not come out properly while pressing.