Firstly add rice, tomatoes, salt, turmeric powder, Kashmiri chilli powder, water, and lemon juice; grind well till you get a fine batter
Transfer to a wide vessel
Furthermore, add 3/4 cup of water and grind into a fine koozh
Add 1/2 teaspoon of lemon juice and mix well
Keep parchment paper/ plastic sheet/ vinyl sheet ready for vadam
Take a ladle of koozh and add portions of the koozh to the paper. Leave space in-between the koozh
Finish the entire batch and let it get dry in the hot sun
if It is an extremely sunny day after a few hours (3 or 4 hours) you could easily flip the vadam
Flip gently if it is coming easily do it for the entire batch but if it is difficult to flip wait for the Vadam to dry further
Let the Vadam be in the sun till the sunset. Keep the Vadam inside during the night
The next day again dry the Vadam and flip around the noon for even drying
Repeat this process till the Vadam is completely dry
Depending on the weather it takes 3 or 4 days for the Vadam to dry. On the last day dry the vadam on a baking tray or plate to prevent from vadam falling as the dried vadam turns light
After the Vadam is completely dry store it in an airtight container
Fry the Vadam in hot oil and flip for even cooking