Rice Karuvadam

The second in the series of our ode to the sun god was rice karuvadams. These are slightly more difficult than the tapioca variety but a grade higher on the delicious scale. I couldn't help being reminded of my grandmom when we made these goodies.

Ingredients:
2 cups of rice flour
2 tablespoons of tapioca flour (just grind the tapioca seeds in a chutney grinder)
2 big green chillies
1 tablespoon salt
Juice of a medium-sized lemon


Method:
Make a paste of the green chillies and salt, adding some water. Add the lemon juice to the mix and then strain the mixture. Bring 2 cups of a water to a boil and add the lemon, chilly and salt mix. Switching off the flame, gradually add the flour to the hot and spicy mixture and stir slowly to the consistency of really soft chapathi dough. Now cover the vessel and cook on low flame for 10 minutes, stirring occasionally. Then make a ball to fit into the press and squeeze onto the plastic sheet. Make sure the noodles are a flat pile and not mounted too high. The flatter the pile the easier and quicker the drying process. That's it sun-dry the family for about a week, turning over the karuvadams for uniform drying every alternate day. Fry and crack your teeth into them over a meal.