Ingredients:
- 1 Cup cooked rice
- 2 – 3 spoons red chilly powder/ green chilly paste 1sp.
- 1 Big Onion
- Salt
Method:
- Put the cooked rice in the mixer grinder and make a smooth paste.
- Add red chilly powder/ green chilly paste and salt.
- Add chopped onions.
- Make small balls out of it and sundry.
- Or make like gravy and pour like small pappad on the sheet.
Notes:
- If you don’t want to put the cooked rice in the mixer grinder, then just mix with onion, red chilly powder and salt by hand and make like CURD RICE.
- Then make small balls out of that and sundry them.
Ingredients:
- 1 Cup cooked rice
- 2 – 3 spoons red chilly powder/ green chilly paste 1sp.
- 1 Big Onion
- Salt
Method:
- Put the cooked rice in the mixer grinder and make a smooth paste.
- Add red chilly powder/ green chilly paste and salt.
- Add chopped onions.
- Make small balls out of it and sundry.
- Or make like gravy and pour like small pappad on the sheet.
Notes:
- If you don’t want to put the cooked rice in the mixer grinder, then just mix with onion, red chilly powder and salt by hand and make like CURD RICE.
- Then make small balls out of that and sundry them.
Ingredients:
- 1 cup tomato puree
- 2 cups Kuzhu vathal mavu
- Red chilly powder
- Salt
- Ommam/cumin seeds (Optional)
Method:
- Make tomato puree or get tomato puree from market
- Add salt and red chilly powder
- Mix with the kuzhu vathal mavu and pure the mixture in the plastic sheet as round as pappad.
- Keep them in the plastic sheet till they dry in the Sun.
- Fry / MW and taste.
Ingredients:
- 1 cup rice
- 5 -6 green chilly
- 1sp cumin seeds/ ommam
- Salt
Method:
- There are many types of recipes to prepare Thalir vadam.
- Here I am giving the easiest method to prepare them.
- With out sunlight with out strain you can prepare at anytime that too inside the house.
- Soak rice in water after wash for 2 hours.
- Grind that with out adding much water like thick paste.
- Add green chilly also with that.
- Add salt, cumin seeds after removing it from the mixer grinder
- Now take THALIR VADAM STAND and greece them and pour this dough on it.
- Or otherwise, take two tiffen plates ( stain less steel) greece them.
- Pour the dough on the plate and spread by rotating the plate.
- Place the plate in a pan, (like Idly plate) keeping one small cup in side the pan with water.
- And place this plate and lid it.
- After a min. open the lid and place the next plate.
- Peel the THALIR VADAM from the plate by hands with out spoiling the round shape.
- Put it on a clean cloth under the fan.
- With in 4 hours you can fry them or MW them.
- Enjoy delicious THALIR VADAMS.
Ingredients:
- 1 cup Kuzhu vathal mavu
- 200 gms ash gourd
- Red chilly powder/green chilly
- salt
Method:
- Grate ash gourd and keep them aside.
- Squeez them and remove water from it.
- Add salt and red chilly powder/green chilly
- Mix with the kuzhu vathal mavu and make small small balls.
- Keep them in the plastic sheet.
- Sun dry them.
- Fry and taste.
Ingredients:
- 1 cup Kuzhu vathal mavu
- 100 -15- gms onion
- 2 – 3 sp red chilly powder/green chilly
- Salt
Method:
- Chop finely onions. Or grind them with out adding water
- Add salt and red chilly powder/green chilly
- Mix with the kuzhu vathal mavu and make small small balls.
- Keep them in the plastic sheet.
- Sun dry them.
- Fry and taste.
Ingredients:
- 1 kg Javarece (Sabudhana)
- 150 -200 gm Green Chilly
- Asafetida powder
- Salt to taste
Method:
- Soak Javarece/Sabudhana whole night.
- Morning, take water in a big vessel.
- Heat it and add green chilly paste.
- Add asafetida powder and salt
- Bring it to a boil, add soaked Javarece/Sabudhana in that and mix well.
- Allow sabudhana to cook well.
- Let it be like DOSA DOUGH consistency.
- Remove it from the fire.
- Let it cool.
- In the plastic sheet, pour the vathal mavu, with a small spoon like a small ‘moon’
- After noon or the next day turn them and dry them again.
- Store the dries Sabudhana vathal in air tight tin.
- If you prepare correctly, the fried vathal become 3 – 4 times bigger than the dired one.
Ingredients:
- 1 kg Rice Flour
- 200 gm Jevarasi
- 15 Green Chilies
- 2 -3 Lemon
- Asafetida Powder
- Salt to taste
Method:
- Keep water in a big vessel (Preferable a 10 lts. Cooker bottom.)
- Bring it to a boil.
- Add Jevarasi in that mix well.
- Let it cook.
- Grind Green chilies and add with the boiling water.
- Add salt and asafetida powder.
- Mix well and make the stove simmer.
- Now add the rice flour slowly in that.
- Or you can keep less water in the cooker,
- And you can add normal water in the rice flour, and make it like a batter.
- Now add the batter in the hot water and mix well with out lumps.
- When the rice flour cooks well, remove it from the fire and keep aside.
- Add lemon juice in that and mix well.
- After it comes to room temp. make vathal, on the plastic sheets as per your wish.
- After sun dry keep them in air tight tins, and fry when ever you need them through out the year.
Notes:
- The Vathal mavu will take much time to become cool.
- If you put vathal with hot mavu, the vathal will become red while you fry them.
- So, prepare Vathal mavu in the night and next day early morning before sun comes you make vathal.
- This will help you to work quickly in the morning by avoiding sun’s heat on our head, but the vathal will get full day sun’s heat and will be almost ready by the same day evening.
Ingredients:
- Add cumin seeds, Ommam /ajwan seeds in vathal.
- Add food colours / natural colours
Method:
- Prepare Sabudhana vathal mavu thick and make as Kuzhu vathal
Ingredients:
- ½ hot green chilly
- 2 cups curd
- Salt
Method:
- Cut green chilies into two with out removing the head.
- Or just split a little with out removing the head.
- Make curd as butter milk with out adding much water.
- Add salt and cut green chilies and mix well.
- Keep them for two days.
- But in the morning mix them well.
- The third day put them in a sheet with out buttermilk in the sun light.
- In the evening again put the half dried chilies in the left over butter milk.
- Repeat this till all the butter milk absorbed by the chilly.
- When all chilies become crispy and if you are able to break it with your fingers, store them in an airtight container.
- Fry them in oil and this is a best side dish for curd rice.
Notes:
- If you want very ‘hot’ moor miligai use thin and length chilies. If you want less ‘hot’ moor miligai, use small and round chillies.
Ingredients:
Method:
- Wash them.
- Cut brinjal and sun dry them.
- Keep them in an air tight container.
- When you are going to prepare ‘Parappu sambar’ just take a hand full of this ‘brinjal vathal’ and soak them in hot water.
- After adding tamarind water, you add this vathal with the water in the sambar.
- This will give a good taste for the sambar.
Ingredients:
Method:
- Wash Potato cut them thick slice.
- In a big pan put them, pour water and salt.
- Allow them to cook with out mashing them.
- Remove from the fire and drain.
- Dry them till crispy in sun light.
- Keep them in an air tight container.
- Fry them and add red chilly powder.
- Use them as evening snack with tea.
Ingredients:
- 1 kg Kouthu avari
- Turmeric powder (optional)
- Salt
Method:
- Wash Kouthu avari .
- In a big pan put them, pour water, salt and turmeric powder.
- Allow them to cook with out mashing them.
- Remove from the fire and drain.
- Dry them till crispy in sun light.
- Keep them in an air tight container.
- Fry them and use them as side dish for KALANDA SADAM.
Ingredients:
- 1 kg ladies finger
- Turmeric powder (optional)
- Salt
Method:
- Wash and cut Ladies finger like finger.
- In a big pan put the slices and pour water, salt and turmeric powder.
- Allow the Ladies finger to cook with out mashing them.
- Remove from the fire and drain.
- Dry them till crispy in sun light.
- Keep them in an air tight container.
- Fry them and use them as side dish for KALANDA SADAM.
Ingredients:
- 1 kg bitter gourd
- ½ sp. Turmeric powder (optional)
- Salt to taste
Method:
- Wash and cut bitter gourd as thick slices.
- In a big pan put the slices and pour water, salt and turmeric powder.
- Allow the bitter gourd slices to cook with out mashing them.
- Remove from the fire and drain.
- Use the drained water as soup, by adding black pepper on it.
- Dry them till crispy in sun light.
- Keep them in an air tight container.
- Fry them and use them as Vathal or you can crush the fired ones, mix and eat with ghee and rice.
- Good for sugar patients.
Ingredients:
- 1 Cup cooked rice
- 2 – 3 spoons red chilly powder/ green chilly paste 1sp.
- Salt
Method:
- Put the cooked rice in the mixer grinder and make a smooth paste.
- Add red chilly powder/ green chilly paste and salt.
- Make small balls out of it and sundry.
- Or make like gravy and pour like small pappad on the sheet.
Ingredients:
- 1 kg aval
- ¾ kg ash gourd
- Salt
- 200 gms green chilly
- cumin seeds/ ommam
Method:
- For this vathal get thick aval.
- Wash aval two three times and put it in a vessel, fill with water.
- Keep it for 1/2 an hour
- Remove and squeeze it. Keep aside.
- Chop ash gourd or grate it.
- Squeeze it and remove water from it.
- Chop green chilly.
- Mix all the three in a big vessel and add ommam or cumin as per yor wish.
- Add salt.
- Make small small balls and keep them in the plastic sheet.
- Sun dry them. While frying this vadam will become 3 – 4 times big.
- And will be very tasty.
Notes:
- You can add chopped onion instead ash gourd.
Ingredients:
- 1 Cup cooked rice
- 2 – 3 spoons red chilly powder/ green chilly paste 1sp.
- 1 Big Onion
- Salt
Method:
- Put the cooked rice in the mixer grinder and make a smooth paste.
- Add red chilly powder/ green chilly paste and salt.
- Add chopped onions.
- Make small balls out of it and sundry.
- Or make like gravy and pour like small pappad on the sheet.
Notes:
- If you don’t want to put the cooked rice in the mixer grinder, then just mix with onion, red chilly powder and salt by hand and make like CURD RICE.
- Then make small balls out of that and sundry them.
