KAMBU VATHAL, KAMBU KARUVADAM

For making kambu vathal, prepare the batter like we prepared for killu karuvadam. Then it is put in the press and squeezed out on plastic sheet to dry.

with green chilli

with red chilli

Let us look at the recipe now:

Ingredients:

1/2 cup rice
2 green or red chilli
1 tsp sesame seeds
2 tsp oil
salt

Method:

Wash and soak the rice for 5-6 hours along with red chilli (if using).  Grind together the rice and chilli.  add the salt, sesame seeds, hing powder and keep it overnight for fermentation.  When you open the lid next day, you can feel the nice aroma coming out of it.

Add 11/2 to 2 cups of water and make the batter watery.  add two tsp oil. 

Batter (mavu)

Keep it in deep bottom kadai, cook the same in low flame till you get a mass.  you can see the glaze in the batter. allow to cool. 
 

 dip your hand in water,  take out some batter from the kadai and put in the press with the star plate  and drop the same on plastic sheet in line.  sun dry the same.  store it in airtight container.  deep fry when you want to serve.  You can also add finely chopped vazhathandu in it while cooking the batter.

other posts; thattai vadam, 
killu karuvadam
maracheen appalam