Arisi Vadakam

அரிசி கூழ் வடகம் (Arisi Vadakam / Kul Vadakam)

Arisi vadakam is a kid’s favorite vadagam. This is very useful recipe when we don’t have time to cook veggies as side. It goes well with any types of vegetable curries. Most of the people prepare this in summer and it’s self life allows it to keep up to one year. I usually buy this vadagam from khadi craft, but wish to try in home this time. The result is amazing and taste is better than I bought.

Ingredients for Arisi Vadakam

Idly rice – 200g (1 cup)
Green chilli – 3
Cumin seeds – 1/2 tbs
Hing – 1/2 tbs
Salt as needed

Directions

Pre-preparation:

Soak rice with water for 3 – 4 hours.
Rinse the rice with water.
Grind the rice into fine paste by adding water.
Blend the green chilli along with water while grinding.

Cooking:

Boil 8 cups of water in a big cooking pot.
Reserve 2 additional cups of boiling water aside (depends on rice, we might need additional water).
Pour the ground batter into the 8 cups water.
Continue cooking the batter.
Stir well without leaving your hands.
Continue stirring without forming lumps.
When you see bubbles, the batter is well mixed with water.
Add the other ingredients and mix well.
Stop the flame and transfer the batter into small size pot which you can handle easily to pour on the cotton cloth.

Preparing Vadakam:

Spread a thin, large bedsheet or mat in full sunlight.
Spread a cotton cloth on the bedsheet which you are going to pour the batter.
Pour the batter with a small ladle over the cotton cloth (round shape).
Finish all the batter continuously.

Drying:

Leave the vadagam for whole day (until sunset).
After completely dried flip the cloth.
Drizzle some water on the back.
Flip again and take out the vadagam.
Collect all the vadagam in a plate.
Place the plates in full sunlight for one more day.
Keep the vadagam in a ziplock bag or airtight container
Arisi vadakam ready.
Heat oil in a frying pan and add the vadagam.
Fry that in a medium flame.
Serve as side for lunch.

Notes

After finish cooking, the batter will thicken little bit, according to that check the consistency and stop the flame.
Pour the vadagam immediately after the cooking is finished otherwise it will thicken soon.
Start the pouring process after 8 am and take out before 5 pm.
If vadagam is not dried completely, take the cloth inside home and dry again in the morning.