Friday, March 13, 2009

Thali Vadam


Raw rice- 2 cups
Green chillies- 6
jeera or ajwain- 1 tsp
salt to taste
Oil for smearing


Wash and soak rice for a couple of hours. Grind fine with salt and chillies and leave overnight to sour a little. Add jeera or ajwain and mix well.

Smear oil lightly on thali vadam plates and lightly spread batter on each plate. Place the stand in a cooker or steamer and steam for two minutes. Remove stand from cooker and remove the vadams on to a plate and dry in sun. Repeat until all the batter is done. Dry well and store tight in canisters. This can be either microwaved or deep fried.

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