VARIETY VADAM - JAVUARISI VADAM

 JAVUARISI VADAM ;

ITEMS REQUIRED ;


Javuarisi 1 tumbler, water 3 tumblers,  green chillies 3 nos. (medium big) , lemon half (small size), salt, asafoetida (katti perungayam) 4 nos.


PREPARATION ;


1.   Wash javuarisi slightly once and drain water and keep it aside.
2.   Measure 3 tumblers of water for one tumbler of javuarisi and boil.
3.   In the meantime, make a paste of green chillies 3 nos., salt and asafoeditida 4 nos. in a mixie.  Since we ve added
      salt, it ll become a nice paste.
4.   Make lemon juice with little salt (to avoid bitter taste of juice).
5.   When the water starts boiling, add the javuarisi (by the time it boils, javuarisi would ve absorbed the rest of the water).
6.   Keep stirriing continuously  to avoid the bottom portion getting charred.  Keep stirring for 25 minutes.
7.  Remove from stove and add the chilli-salt-perungayam paste and the lemon juice.
8.  Mix well.  Using a big spoon, pour it on a thick plastic sheet under the sun in small amounts.  If it thickens, add little
     water to it.   Consistency should be like dosa batter.
9.  Dont remove the vadam from the sheet on the first day.
10. Dry it on the 2nd day and at the end of the day, remove the vadams from the sheet.
11. Dry it on the 3rd and 4th day also.
12. Store it in a tight container.  Dont store it soon after it is brought from the sun.  Allow the heat to go and then store.