Ingredients

• 2 kg - raw rice
• 150 g - sago
• 3 - lemon
• 250 g - sour curd
• 50 g - salt
• 150 g - green chillies
• 6 litres - water

How to Make Rice Karuvadam

• Grind the rice to a fine powder. Soak the sago in water. Grind green chillies and salt into a paste.
• Bring water to a boil in a wide pan. Add sago and curd and boil till the sago is transparent.
• Add rice flour gradually, stirring constantly. Cook for 10-15 minutes till done.
• Cover and leave for 5 minutes on slow flame.
• When the mixture is done, it will look translucent.
• Mix lemon juice, chilli paste and salt and stir till all the lumps are removed.
• Fill the extruder with the prepared dough and press out on a sheet.
• Allow it to dry in the sun for 2 days.
• Dry for one more day and store in air-tight tins.
• Deep fry the crispies and serve.