Koozh Vadam

I tried Koozh Vadam after reading http://bhagavathy.blogspot.in/2009/04/recipe-karuvadam.html blog. It is similar to Rice vadam of Tamil Nadu style, but method of dough preparation is different. The taste is also different, in fact, better than TN style. The beauty of this vadam is even after frying it remains white, unlike TN style vadams which turn yellow. Since the dough is fermented, the vadam tastes and smells great. It is worth the effort....

I hear that this method is practised by people from Palakkad and Tirunelveli.

Ingredients: Rice 1 KG; 7/8 chiilies; Salt 3/4 tea spoons; Lemon - 4/5 nos. Perungayam - 2 small pieces.

Preparation: Wash rice and soak it in water, similar to how you would do for Dosa dough, overnight. In the evening grind it as how you would do for Dosa dough, allow the dough to ferment overnight. Allow Perungayam to soak in water overnight.

Next day morning, grind chillies filter hard stuff. Keep it separate.

Now boil 8 cups of water. When water is near boiling point, pour the fermented dough into it and keep stirring, till the dough is very well cooked and it becomes hard enough. if required add more water and keep stirring. The dough surface will become shiny - indication of well cooked dough. Once it is cooked, switch off flame. Add Perungayam, Chilli paste, and salt. Stir it to mix these well with dough. Allow it to cool for 30 mts. After this add lemon juice and mix it.

Now important step! taste the dough, if any taste is needed, you may add.

Keep a 8X3 plastic sheet ready. You can use the press you desire. Dry the karuvadam for 2 days. At the end of second day remove the vadams from sheet reverse it and allow it to dry on the 3rd day.
If it is not completely dried, allow it to dry for one more day before storing.