Chutti Vadaam and Puzhi vadaam. (A rice savory dried snack from scratch)
- Rice flour - 1 cup.
- Water - 4 cups or 2 cups.
- Green chillies - 5.
- Perandai - small cut - 1/2 cup.(optional- this is a small root found in India
- which is good for stomach)
- Salt and Asafoetida - as per taste.
- Lemon - extract from 1/4th of a lemon.
- Oil - for deep frying.
Level of difficulty Difficult
Cost Average budget
Grind perandai with 1 cup water and just drain water.
Grind green chillies and salt with just enough water into a smooth paste.
To Perandai water, add chilli paste and asafoetida and remaining water and bring to a boil. (2 cups for chutti, 4 cups for puli)
Wait for 5 more min. and add flour little by little.
This will resemble a koozh (a smooth watery paste) or a thick batter. Add lemon extract.
Drop it in a cotton cloth with a spoon or make it in the shape you want. Dry it in sun for a day. It would have stuck with the cloth. Remove it carefully and dry the other side.
Store it in a sealed container.
Whenever needed take it and deep fry in oil.
It can be had with any rice recipe or a evening snack.
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Chef Tips and Tricks
These Spanish empanadas are little hot pockets of delicious!
- 2.25 Cups of flour
- 1 Egg, beaten
- 3 Tsp. of lard
- 1/5 Cup of warm water
- 5 Tsp. of olive oil
- 1 Onion, minced
- 1/2 pound of ground beef
- Salt and pepper, to season
- 1 Tsp. of chili powder
- 1 Tsp. of cumin
- 2 Garlic cloves, diced
- 1 Can of diced tomatoes
- In a bowl, combine the flour, beaten egg, lard, warm water, and olive oil, and mix thoroughly.
- In a hot pan, pour a little olive oil and sautée the onions, until tender. Add the ground beef, salt, pepper, chili powder, cumin, garlic and diced tomatoes. Cook until beef is no longer pink, and the flavors have incorporated well.
- Roll out the empanada dough, and cut out circles with a ramekin.
- Cover a baking tray with a piece of parchment paper, and place the dough circles on top.
- Fill with meat mixture, fold in half and press with the edge of a fork. Brush with egg yolk to glaze.
- Cook at 350°F for 15 to 20 minutes, or until golden.
- Remove from oven... and enjoy!