Ari Kondattam, also known as rice crisp fries or rice vadagam is a very famous one all over South India. This is the best accompaniment with sambar rice, Puliogare, coconut rice. etc. The rice flour is mixed in water along with cumin seeds, salt in it and boil till it become idly batter consistency. Then it is spread in the plastic sheet in the hot sun and dried for a week. This is stored in a container and fried in oil to serve whenever is needed. This is the perfect option during this hot summer to have it with pazham choru.
Coconut/Refined Oil(As required to fry the Kondaattam) -
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Take about 8 cups of water in a vessel and dissolve the Rice Flour in this water properly without leaving any granules etc.
Boil about 10 cups of water in another vessel and add the rice flour dissolved water into this boiled water and stir it well.
Add Cumin seeds also into this mix and stir it further (if required, add some Pepper powder/granules also into this mix to make the Kondaattam spicy).
Then boil this mix further, adding required quantity of Salt in it, in medium flame(the mix should stir continuously). When the mix turns into the form of Iddaly batter (generally, this process will take about 5 – 10 minutes) put off the stove and allow to cool this mix for about 5 minutes time .
Then spread a clean cloth or plastic sheet in the court yard/open terrace or at any convenient place and change this rice flour batter into the cloth/plastic sheet by using a small bowl or medium size spoon. Each time, when put the batter into the cloth/plastic sheet, spread it with the bowl/spoon on round shape as shown in above picture and allow to dry them well (this procedure will take one or two or even three days depending on the condition of sun light).
Ari Kondaattam (raw) is ready
Heat Oil in a frying pan/Cheena chatty and then put this Kondaattam into the Oil in small quantities and fry the Kondaattam properly.
Fried, Ari Kondaattam is ready. This Kondaattam can serve along with evening Tea/Coffee etc.