In the summer sun......Unlike the Carribean, the heat here in Kerala before the rains is horrible.
We usually make rice papad and rice fritters during the summer and store for the whole year.
This recipe was given to me by my darling Athai , Mrs.Jaya Vaidyanathan.
The basic recipe is the same, but the additions / condiments are completely yours.
Some people add red chiili, some green chilli, some add garlic and some add onions.Some even keep it plain.
I will write down the recipe I followed and you can do the additions you want according to your family's taste.
Basic Ingredients:
Rice (either white rice or parboiled rice or a mix of both)
salt
oil
Lime juice (optional)
Condiments according to your family taste
And most important SUNSCREEN - :p
Step 1: Wash and soak the rice in ample water for 3- 4 hours and grind with salt till a very smooth paste.
Step 2: Now you can proceed in 2 ways:
Either you can keep the batter outside to ferment and sour for 2-3 hours or overnight.
Or you can proceed to the next step.
Step 3: Mix in your ground condiments, some oil and some lime juice into the batter. Add more water to make the batter quite thin. Thinner than dosa batter.
How I made it.
I have used 1 cup raw white rice and 1 cup parboiled rice is equal quantity. I soaked the rice for 4 hours and ground into a fine paste. In 1/2 of the batter I added 1 tsp red chilli powder and 1 tsp asafoetida. In the other half, I added 2 ground green chilli + 5 small onion and 2 tsp til seeds. Since I had not fermented my batter , I added 1 tbsp of lime juice in each half as we like sourness. Then I added 1 tbsp coconut oil in each half and mixed well.
Step 4: Take a heavy non stick vessel and pour the batter into it.
Turn on the heat and start mixing. Do not stop until the batter turns into a huge ball in the middle of the pan and no more liquid oozes. And it appears a bit glossy.
Step 5: Allow to cool and then use a press to make shapes onto a greased vessel or straight onto the cloth, you use for drying.
Step 6: When it becomes half dry transfer to a cloth and dry for 2 days or until it snaps into two.
Store in airtight containers.
Deep fry as when required. Enjoy all through the year!
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