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1 kg Rice Flour
200 gm Jevarasi
15 Green Chilies
2 -3 Lemon
Salt to taste
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.
Note: (1) 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.