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Vadam is a popular and traditional summer time papad variety made in South Indian especially in Tamil Nadu. Koozh Vadam is a simple and easy to make variation. Also called as Karu Vadam, Koozh Vathal, this is a summer time activity in most households especially early in the morning when they “lay” these out in the terrace before the heat of the sun becomes hot.
Image is that of the fried papad and not of the raw ones.
Ingredients:
- Sago (Javvarisi) – 1/2 cup
- Rice – 2 cups
- Water – 4.5 litres
- Salt – 2 tsp
Method:
- Wash the sago and add 1 cup of hot water and let it sit for 10 minutes.
- Wash and soak rice for 2 hours.
- Drain water from rice and grind it to a smooth paste.
- Add soaked sago and grind it to a smooth paste.
- Boil the water.
- When the water starts to boil, take out 1.5 litres of water separately.
- Add 2 tsp of salt.
- Lower the flame.
- Add the rice sago batter and stir well.
- Keep stirring till it becomes like a porridge consistency.
- Allow the koozh to boil.
- Add the reserved hot water in regular intervals till we get porridge consistency.
- Koozh Vadam batter is ready.
- It should be in porridge consistency.
- Place a clean white cloth in sunny place.
- Using a small ladle pour the batter in small circles.
- When the vadam gets completely dried up, take out each vadam.
- Store it in an air tight container.
Image via YouTube
