Vethal | How to make Vethal

By Vasumathy Vardarajan  |  31st May 2016  |  
4.5 from 2 reviews Rate It!
  • Vethal, How to make Vethal
  • Prep Time


  • Cook Time


  • Serves





About Vethal Recipe

Rice pappad

Vethal is delicious and authentic dish. Vethal by Vasumathy Vardarajan is a great option when you want something interesting to eat at home. Restaurant style Vethal is liked by most people . The preparation time of this recipe is 1800 minutes and it takes 40 minutes to cook it properly. Vethal is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Vethal. Vethal is an amazing dish which is perfectly appropriate for any occasion. Vethal is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Vethal at your home.


Ingredients to make Vethal

  • rice 4 cups
  • sabudana 1 cup
  • green chillies 8 to 10
  • salt
  • ghee 1 tablespoon

How to make Vethal

  1. Soak rice overnight
  2. Grind the rice in the morning into a smooth paste. Add salt. Allow it to ferment for a day.
  3. Soak sabudana overnight
  4. Next day boil enough water on a thick base vessel.
  5. Add sabudana. Add salt. Let it get cooked well. It will turn transparent and soft. Keep stirring.
  6. Add green chilies smooth paste to the sabudana. Stir it for 2 to 3 min
  7. Sim the gas stove
  8. Now slowly add grinded rice. Keep stirring.add water if it is very thick
  9. Close it with lid. Add water on the top of the lid to avoid burning at the bottom of the vessel.
  10. Every five minutes open the lid and stir it from bottom. Do it at least for 20 min
  11. Add ghee. Allow it to cool for an hour
  12. With the help of murukku sqeezer make the pappad . Better to do early morning. Keep it under hot sun.
  13. Remove the pappad and turn it the next day. The temperature of the day must be very hot.
  14. After two day preserve it in a air tight container.
  15. Deep fry and have it with rice.

My Tip:

Make in small quantities. Can be preserved for more than a year.

Reviews for Vethal (2)

Vasumathy Vardarajan2 years ago


Sanjay Reddy2 years ago

Crispy and tasty, thanks for sharing.

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