Killu Vadam | Killu Vathal

Killu Vadam is a crispy snack prepared by grinding the left over rice with onion, chili & spices, sun drying it and frying it. Killu Vadam is a great accompaniment for rice and could be relished as a snack. Killu Vadam is an excellent idea with left over rice & perfect choice as a side when we run short of vegetables. Learn to make Killu Vadam with step by step pictures.

Vadam or Vathal Recipes are made during summer as it dries up faster. Homemade vadams are very easy to make and tastes so good and that cannot be compared with store bought vadams at all. So do try at home and enjoy!

About Killu Vadam

Killu Vadam is nothing but a easy vadam recipe made with leftover rice. We pinch(killu) small portions of the leftover rice dough and make vadams hence the name. We don’t make vathals every year but only occasionally, I love all vadams esp killu vadam, koozh vadam and javvarisi vathal(sago vadam).

During school days, I remember when amma and me would go to the terrace early morning to lay vadams and we had a netted box like to cover and protect the vadams from the crows. Now I just had to utilise the balcony sunlight to dry up the vadams. I am happy and completely satisfied about the outcome but sad that I made a very small batch it got over already, have just reserved 4-5 fried vadams for my travel post.

Killu Vadam Ingredients

• Cooked Rice – Left over cooked rice is preferred. Soak it and use so that it is easy to grind to a paste.
• Cumin seeds – Cumin seeds adds flavor to the vadam.
• Green chilies – Green chilies is added for spice.
• Small onion – Onion flavor in this vadam is so good so do not miss adding it.

Similar Recipes

• Aval Vadam
• Koozh Vadam
• Rice flour Vadam
• Wheat flour Vadam
• Sago Vadam
• Rice Koozh Vadam

How to make Killu Vadam Step by Step

1.Grind green chillies and small onion to a coarse paste. Set aside. Soak leftover rice in water overnight itself. Rice should be immersed fully in water.

2.Drain water and transfer rice to a mixer and grind it to a coarse paste(Sprinkle little water if its too dry).Now in a mixing bowl add rice paste,chili onion paste, jeera and required salt.

3.Mix it well with your hands.Now pinch small portions of the dough and place in a wide plate.Do this till the entire dough is over.You can even spread a white cloth and place the pinched portions.

4.Dry it in sun till there is no moisture, turn over in middle. After noon you can store in a clean container and keep it. Then next day morning again dry , repeat this process till its crispy and slightly browned.

5.Once dried completely, store in a clean container and use it as and when needed. Heat oil in a kadai / tadka pan and fry them till deep golden brown.

Serve it with any variety rice of your choice or have it as such.

Expert Tips

• You can test fry 1 or 2 vadams and check. After deep frying if its crispy fully then the vadams are done you can store in airtight container. If it sticks in between your teeth and is chewy then it needs more drying. Dry for few more days in hot sun and then use it.
• Pinch only small portions.
• You can use a plain white cloth or plastic sheet for drying the vadams.
• I dried it in my balcony and had to depend on the 8AM-12PM sunlight as after that we don’t get sunlight in our balcony so I had to dry it for 4 days to get it dried completely. So after that I just placed it in the balcony till evening just for the moisture to go then stored in a container to protect it from ants 🙂 Then again I sundried it.
• If you are drying it in terrace then it will get dried in a day or 2 as its very hot it dries up quickly.
• While grinding grind it to a thick porridge consistency not too smooth.
• Oil should be hot, test one vadam if it comes up(raises) immediately after its dropped then its the right heat you need.
• You can add your choice of flavors or make it just plain like me.
• As I am doing it for the first time I made only little not in bulk.
• If you have leftover rice today then immerse it in water tonight and then the next day you can grind it and make vadams.

Serving and Storage

Killu vadams keeps well in room temperature itself for about 6 months and in fridge for more than a year.

If you have any more questions about this Killu Vadam Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

Tried this  Killu Vadam Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Killu Vadam Recipe | Killu Vathal Recipe

Killu Vadam is a crispy snack prepared by grinding the left over rice with onion, chili & spices, sun drying it and frying it. Killu Vadam is a great accompaniment for rice and could be relished as a snack. Killu Vadam is an excellent idea with left over rice & perfect choice as a side when we run short of vegetables. Learn to make Killu Vadam with step by step pictures.

Cook Time15 minutes mins

Drying Time2 days d

Total Time2 days d 15 minutes mins

Servings2 cups

AuthorSharmilee J

1x2x3x

Ingredients

• 2 cups cooked leftover rice
• 1 teaspoon jeera
• water as needed
• salt to taste

To grind:

• 3 green chillies
• 15 to 20 small onion

Instructions

• Grind green chillies and small onion to a coarse paste. Set aside. Soak leftover rice in water overnight itself. Rice should be immersed fully in water.
• Drain water and transfer rice to a mixer and grind it to a coarse paste(Sprinkle little water if its too dry).Now in a mixing bowl add rice paste,chili onion paste, jeera and required salt.
• Mix it well with your hands.Now pinch small portions of the dough and place in a wide plate.Do this till the entire dough is over.You can even spread a white cloth and place the pinched portions.
• Dry it in sun till there is no moisture, turn over in middle. After noon you can store in a clean container and keep it. Then next day morning again dry , repeat this process till its crispy and slightly browned.
• Once dried completely, store in a clean container and use it as and when needed. Heat oil in a kadai / tadka pan and fry them till deep golden brown.
• Serve it with any variety rice of your choice or have it as such.

Notes

• You can test fry 1 or 2 vadams and check. After deep frying if its crispy fully then the vadams are done you can store in airtight container. If it sticks in between your teeth and is chewy then it needs more drying. Dry for few more days in hot sun and then use it.
• Pinch only small portions. You can use a plain white cloth or plastic sheet for drying the vadams.
• I dried it in my balcony and had to depend on the 8AM-12PM sunlight as after that we don’t get sunlight in our balcony so I had to dry it for 4 days to get it dried completely. So after that I just placed it in the balcony till evening just for the moisture to go then stored in a container to protect it from ants 🙂 Then again I sundried it. If you are drying it in terrace then it will get dried in a day or 2 as its very hot it dries up quickly.
• While grinding grind it to a thick porridge consistency not too smooth. Oil should be hot, test one vadam if it comes up(raises) immediately after its dropped then its the right heat you need.
• You can add your choice of flavors or make it just plain like me.
• As I am doing it for the first time I made only little not in bulk.
• If you have leftover rice today then immerse it in water tonight and then the next day you can grind it and make vadams.

Nutrition Facts

Killu Vadam Recipe | Killu Vathal Recipe

Amount Per Serving (100 g)

Calories 237 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 0.4g3%

Polyunsaturated Fat 0.4g

Monounsaturated Fat 1g

Sodium 245mg11%

Potassium 559mg16%

Carbohydrates 174g58%

Fiber 9g38%

Sugar 12g13%

Protein 16g32%

Vitamin A 17IU0%

Vitamin C 25mg30%

Calcium 113mg11%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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