Killu vathal is one of my favourite vathal as it taste too yummy similar to javarisi vathal. I still remember my grandmother used to make it during my summer holidays in her home cuddalore. I love her passion in making it and her patience. I tried making it in least quantity and in batches. It came out so good and taste really yummy. Small onion is the secret behind this recipe. This vathal goes well with sambar rice and variety rice. It is really very easy to make and you can store for longer days with no added preservative.
Ingredients:
Idly Rice /Boiled Rice - 2 cup
Green Chilli - 3 nos
Shallots /Small onion - 150 gm
Salt - to taste
Cumin seeds - 1 teaspoon
Hing - 1 teaspoon
Water - 12 cups + to grind
Preparation Method:
1. Wash and soak Idly rice for 4 hours to 6 hours.
2. Wash and peel the skin of small onion and chop it finely. Add or reduce small onion according to your taste.
3. In a mixer grinder, add soaked rice, green chilli, cumin seeds, hing, salt and grind it to fine paste.
4. In a thick bottom pan / kadai, add 12 cups of water (for one cup of rice - 6 cup of water) and needed salt. Allow it to boil and reduce it to low flame. Now add the grounded paste to the boiling water and keep stirring.
5. Stir continuously until the mixture boils and one can observe air bubbles on the top of mixture. At that point, switch off the flame and keep it aside.
6. Once it cools down add chopped onion and mix well.
7. Keep little portion of mixture in a butter paper/plastic sheet and allow it to dry in hot sun.
8. Turn upside down the vathal and allow the other side to dry in hot sun.
9. Ensure to allow the vathal to dry completely. Store it in air tight box.
10. Heat cooking oil in a pan. Deep fry this vathal in medium flame until it turns golden brown colour. Ensure flame is in medium - low. Otherwise fryums get burnt.
Serve this vathal / Fryums with sambar rice, variety rice, vathal kuzhambu. Yummy tasty killu vathal is ready.
Tips:
1. Always try to use small onion to make this vathal as it adds good taste to vathal. If you don´t get shallots, then use normal onion.
2. Once grounded paste is added to boiling water, stir well and ensure to mix continuously else lumps will be formed.
3. Ensure to dry this vathal in hot sun otherwise it get spoiled in first 2 days.
4. I use butter paper as it is easy to remove vathal and turn otherside.
Idly Rice /Boiled Rice - 2 cup
Green Chilli - 3 nos
Shallots /Small onion - 150 gm
Salt - to taste
Cumin seeds - 1 teaspoon
Hing - 1 teaspoon
Water - 12 cups + to grind
Preparation Method:
1. Wash and soak Idly rice for 4 hours to 6 hours.
2. Wash and peel the skin of small onion and chop it finely. Add or reduce small onion according to your taste.
3. In a mixer grinder, add soaked rice, green chilli, cumin seeds, hing, salt and grind it to fine paste.
4. In a thick bottom pan / kadai, add 12 cups of water (for one cup of rice - 6 cup of water) and needed salt. Allow it to boil and reduce it to low flame. Now add the grounded paste to the boiling water and keep stirring.
5. Stir continuously until the mixture boils and one can observe air bubbles on the top of mixture. At that point, switch off the flame and keep it aside.
6. Once it cools down add chopped onion and mix well.
7. Keep little portion of mixture in a butter paper/plastic sheet and allow it to dry in hot sun.
8. Turn upside down the vathal and allow the other side to dry in hot sun.
9. Ensure to allow the vathal to dry completely. Store it in air tight box.
10. Heat cooking oil in a pan. Deep fry this vathal in medium flame until it turns golden brown colour. Ensure flame is in medium - low. Otherwise fryums get burnt.
Serve this vathal / Fryums with sambar rice, variety rice, vathal kuzhambu. Yummy tasty killu vathal is ready.
Tips:
1. Always try to use small onion to make this vathal as it adds good taste to vathal. If you don´t get shallots, then use normal onion.
2. Once grounded paste is added to boiling water, stir well and ensure to mix continuously else lumps will be formed.
3. Ensure to dry this vathal in hot sun otherwise it get spoiled in first 2 days.
4. I use butter paper as it is easy to remove vathal and turn otherside.
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