Ingredients:-
Raw rice – 2 kg
Water – 10 Litres (according to the quantity of rice)
Salt – to taste
Asafortida – 1 Small piece
Lime Juice – Of two limes
Method:-
Clean the rice, wash it well, dry it under the sun for about 2-3 hrs and get it ground in the machine.
Sieve it in a fine sieve an air it out in a large basin.
The next day, boil 4 litres of water, mix the flour well and then add it on to the boiling water, stirring well so that it doesn’t from lumps. The other 2 litres of water boil and keep aside using it later if necessary.
When the flour is half cooked, add the salt and asafoetida and keep on stirring and cooking till the flour is well cooked and does not stick to the finger when touched. Add the remaining water if necessary to cook well.
When the flour is well cooked, add the juice of two limes. The consistency of the dough must be a little thinner than that of killu vathal. Hence you can add a little more water. Put the dough into the thin kuzhal vathal press and on plastic sheets, press it out into long strips Dry it under the sun. The next day, remove it, cut it into requied sizes and dry under the sun for 3-4 days. Store in containers when well-dried.
