Once summer sets in, one can see plastic sheets with various type of karuvadams and vathals dried in front of the houses. This is a common sight in my village.
I started before the actual summer set in. Then I will have rush to finish the drying before it gets really hot. Now, I can be little late in starting with the drying work, since sun is bearable till around 10:30 in the morning.
This weekend I made kolli vadam. I have to prepare one more batch. May be in the coming weekend.
Tapioca powder (store bought) - 1/2 kg
Raw rice - 1/2 cup
Pepper powder - 3 tspn
Salt and Hing - as per taste
Oil - 2 tbspn
Wash and soak the raw rice for 2 hrs and grind it to a fine paste.
Allow it to ferment for 6 hrs. It should get a sour taste. I left it overnight.
Make a batter of the tapioca powder and the rice paste with water. Add hing and salt. The batter should be thinner than dosa batter.You measure the said batter. Water required is twice the measure of the batter.
Take a thick bottomed vessel big enough to accomodate the water and batter and some extra space. Once cooked, it will increase in quantity. I used the uruli. It is convenient to prepare karuvadam maavu (dough for sun dried fritters) in the uruli.
Add water. When water is warm, slowly add the batter without forming lumps. Keep stirring. When it starts to thicken, add 2 tbspn of oil and the pepper powder. Mix well. Make sure it doesn't stick to the bottom of the pan.
It took 10 minutes for me to get the glazy texture. May be it cooked fast since I used uruli. When it gets a glazy texture, you can switch off the heat. Keep it in the same vessel for 5 minutes before you transfer to another vessel.
When it comes to room temperature, drop spoonfuls on a plastic sheet and slightly spread them to the size of a puri with the back of the spoon. Don't make it too thin.
After 4 hours of drying in the sun, try flipping it over. It should get dried in 2 days if it is very sunny.