Arisi vathal /vadam

My hubby's meal won't finish without vathal/vadam or pappad . So I always get the vathal from my India  trip.My mom makes excellent vathal every summer and keep it for the whole year.Due to some health reasons she couldn't make vathal this year and send it to me,so I tried by myself and came out very well.This can be made inside the house or in the patio and doesn't need much sunlight.This particular recipe I got it from my sister's MIL who makes it very often.

Ingredients

Ingredient	Quantity
Rice flour	2cups
Javarisi/sabudana/sago	1/4cup
Green chilly	5-6nos.
Cumin seeds(jeera)	2tsp
Asafoetida	1/2tsp
Oil	2tsp
Salt	to taste

Method

Soak the sabudana/sago overnight and grind it with green chillies and salt. Mix it with rice flour and make into batter(should be like dosa batter)add in cumin seeds to it.

Keep a wide mouth pan on the stove top and add water to it and place a small bowl or rim  for steaming the vadams.Take 2-3 stainless steel plates of same size and grease the plate.

Drop a spoonful of batter and spread it like a dosa in a circular motion.

Keep the prepared plate in the pan and cover it with the lid and steam it for a minute.Meanwhile spread the another plate.After a minute take out the cooked one from the steamer and keep the next plate and cover it with the lid.

Now take out the cooked one from the plate and spread it on the aluminium foil or plastic sheet on the kitchen counter top for drying.Continue the same process for the rest of the batter.Grease the plate every time(mix 2tsp of oil with 100 ml of water,can be used for greasing).

Dry the vadams for 2-3 days till it gets dried completely and store it in an air tight container.Fry it in the oil whenever needed.

Enjoy it with all the rice preparations.
  

• Sesame seeds can also be added.
• Instead of rice flour freshly ground raw rice can be used.
• Green chillies can be substituted with red chiillies which gives a nice pale orange color to the vathal.

Sending this one for condiment mela.