Kanji Vathal | Arusi mavu kanji vathal | கஞ்சி வத்தல் | அரிசி மாவு கஞ்சி வத்தல்

welcome to Amma samayal
Today,we see how to make kanji vathal
we make 2 types of kanji vathal
1)boil the kanji and pour it 2)Another one we make as paste and pour with "murukku kuzhai"
ingredients for kanji vathal
Raw rice 2 Kg
200 grams of sago
Required Amount of salt
1 spoon of Asafoetida
2 spoons of cumin
12 pieces of green chili
we make it as 2 types
1)boil the kanji and pour it 2)Another one we make as paste and pour with "murukku kuzhai"
for kanji vathal we add green chili and cumin
for murukku type we add salt and Asafoetida
first we will clean with water and dry it
we clean the raw rice with water
just clean the raw rice and dry it under the fan or in sun light
please dry the raw rice completely like we prepare for murukku flour
after it will dry we grind it in the flour mill it takes one day prepare the flour
be ready with flour before one day of preparing kanji vathal
dry it under the fan or sunlight...sunlight is better to dry quickly
raw rice is better for kanji vathal
we will prepare with par boiled rice also but it will little taste less
it will dry
Add sago with raw rice after dried
why we add sago?because of vathal comes with white color.will grind in flour mill
i put 2 vessels in the burner
in this vessels we prepare kanji vathal
in another one we prepare murukku type vathal
First we add water
Add small amount of water in both vessels
for this vessels we add more water
1 kg flour for kanji vathal
1 and half kg of flour for murukku type kanji vathal
plz add salt before boiling the water
please add asafoetida
am adding green chili and cumin for kanji vathal
Am adding asafoetida and salt only because of we make it slim type.
wait to boil water
see,water in both vessels are boiling well.we add water in the flour and mix it well.
don't add flour, directly to the boiling water.
for murukku type kanji vathal..make batter this much thick.
for kanji vathal will grind the green chili.make batter like as we prepared for murukku type
for kanji vathal prepare batter this much thick..like watery
see both type of better thickness
please add the grinned chili to the boiled kanji vathal vessel.
please wait to boil the chili and water.
add cumin
it will boil,on otherside we will prepare murukku type kanji vathal.
Be Patience and mix it well with small time period so that only it cooked well.do not leave it without mix properly.
Now it's boiled well.
we add mixed batter with boiled water
The Mixture for kanji vathal is over flow
so,we need to change the vessel and shifted the both vessel.because of murruku type mixture does not need more flame
we put murkku type mixture in this burner
see we make this much thickness in the batter...but i want little more thickness.now the burner is sim
For this kanji vathal we need watery type of batter so we add water simultaneously.
please shift the vessel if the batter is overflow
batter need to cooked well otherwise the vathal will broke after we dried
wait for 10 min
if it is so sticky please dip the spoon in to water.
if the batter is cooked.it is not stick in hand
kanji vathal batter needs more water. it sucks all water so we add water continuously
for murukku type batter water is enough
dip the hand in to water and touch the batter.if it is not stckity it cooked well.Now it is cooked
it is ready we off the burner
after both vathal are cooked we will go to terrace and dry it
this batter needs 10 min to cook.we mix it well
now.this batter is also ready.we will take both batter to terrace and will dry
Apply oil to the paper
dip the hand in water for avoid heat in the batter.
we put the batter like murukku
you put like this model also
it is your choice
dip the spoon in to water and pour the batter and put to the paper like round shape
put the batter in small round shape
for this shape we completely done it. we will come in afternoon rotate the vathel to dry both side
we put batter in line so we easily took one by one
wind will throw the paper so i put the stones in the edges
we will come on 3 pm and rotate the vathal
for murukku type kanji vathal i make it as 2 shapes
round murukku type shape consume more oil when we fry
ribbon shape not consume much more oil and it dry quickly
Please try this method
see now one side completely dried on other need to dry.
we put it in vessel and dried under the fan for night. Tomorrow will under the sunlight
rotate the vathal and put it in vessel
murrkku type vathal also partially dried so it is also under sunlight for next day
now the kanji vathal is ready.it will come bigger shape when you fry and crispy to eat
murrukku type kanji vathal also ready
it gives crispy sound when it is completely dried.
round shape is consume more oil so i put ribbon type vathal
murrukku kanji vathal also ready
if you like this video,like,share and subscribe.Like us in facebook
more then please subscribe to our Bachelor's Samayal channel
Thank you

Kanji Vathal | Arusi mavu kanji vathal | கஞ்சி வத்தல் | அரிசி மாவு கஞ்சி வத்தல்

Latest Posts