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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.
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