Ari Kondattam / Rice Kondattam / Crispy Rice Fries
Ari Kondattam, also known as rice crispy fries, is a popular South Indian snack or side dish. It is best enjoyed as an accompaniment with rice and can be stored for up to a year. This dish is traditionally prepared in the summer when the sun is at its peak.
Ingredients
- 3cupraw rice
- 1tbsppepper powder
- 1tspchilli powder
- 1tbspcumin seed
- 1tbspsesame seeds
- 1tspasafoetida powder
- salt to taste
How to make Ari Kondattam / Rice Kondattam / Crispy Rice Fries
Wash and soak the rice for 4-6 hours, then strain it.
Grind the rice by adding enough water.
Measure the ground rice paste. For each cup of ground rice paste, add 2 1/2 cups of water.
Mix the water and the ground rice paste.
Heat a thick-bottomed kadhai and add the mixture.
Add cumin seeds, sesame seeds, asafoetida powder, pepper powder, chilli powder, and salt.
Stir continuously to avoid lumps. When it starts bubbling and becomes a thick paste, it takes nearly 8-10 minutes.
Turn off the flame and let it cool down.
Take a murukku press with a star-shaped mould and fill it with the dough.
Take a cotton cloth or foil paper, spread it and squeeze the murukku press over it. Sun dry for 2-3 days.
After 2 days, If using a cotton cloth, spray some water on the other side of the cloth to remove the Kondattam. If using foil paper, skip this process.
Sun dry again for 1 day. When the sun is at its peak, it takes only 2 days to dry.
Store at room temperature for up to 1 year.
Deep fry in oil and serve whenever desired.
Tips & Tricks
Ensure the sun is at its peak for effective drying.
Store in an airtight container to maintain freshness.
Gayatri
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