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 dont make vathals every year but only occasionally, I love all vadams esp killu vadam, koozh vadam and javvarisi vathal(sago vadam)…I actually wanted to try javvarisi vadam but ended up making this easy messfree vadam…..Amma usually makes it plain with jeera but I made it onion flavoured.I never ever thought or imagined myself laying vadams all by myself and here goes the vadam recipe from my kitchen 🙂
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 Recipe
Preparation Time:1 or 2 days | Cooking Time : 5 mins | Serves:2
Recipe Category: Starter | Recipe Cuisine: South Indian
Recipe Category: Starter | Recipe Cuisine: South Indian
Cooked Leftover Rice – 2 cups(made with boiled rice)
Jeera – 1 tsp
Water – as needed to immerse rice
Salt – to taste
To Temper:
Green Chillies – 2
Small Onion – 15 to 20
Method:
- Grind green chillies and small onion to a coarse paste.Set aside.Soak leftover rice in water overnight itself.Rice should be immersed fully.
- Drain water and trasnfer 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 🙂
My 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.
- 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 dont 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 flavours 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 tonite and then the next day you can grind it and make vadams.
wow…sharmi…thanks a lot….I have left over rice for past two days…thinking of making vadam …thanks for sharing …..
When you say leftover rice… Is it cooked left over rice?
Yes
Is there any alternate way to dry it like in oven or grill??? I dont get enough sunlight to try this
You can try keeping in warm mode for few mins…not really sure of the outcome
Wow! Beautiful recipe Sharmi! Love the way you've used left over rice. Nice combo with rice anytime!
What flavours we can add?
You can add garlic, tomato, fennel,ajwain etc
I knew about this vadam recipe but totally out of mind. Thanks for having revived. Preparing it Tom :):)
I live in US now so unfortunately cant make these right now 🙁 but I remember when we were little, mom used to wake us up in the morning in summer to make these… thanks for reminding me how fun it is 🙂
Interesting!!!
Interesting recipe. Thank you.
Very Interesting recipe and they come so crisp!! Thanks Sharmi.
They come so crisp, remembering old Time. Thanks Sharmi.
I meant to ask whether left over rice is raw rice or boiled rice
It is boiled rice
Sharmii… can we use any kind of rice for this like brown rice or any special rice is need for it??
No I use barboiled rice…havent tried with any other rice variety
Hi can I do it immediately with the cooked rice or i hv to keep the rice overnight?
It is better to soak rice for atleast for 2-3 hrs before you grind…
Often i throw away the leftover rice..yday i saw this recipe and tried it….i live in US and here its winter now hardly i see sunlight to dry these vadams instead i dried them using the oven in 170-200F for 8hrs(turning the vadams after 4hrs) and now its all done…i fried them n my daughter loves it…thank you for the recipe!
It would be great if you could start a seperate page for recipes using leftover foods…!
Hi sharmi, I'm a big fan of your blog and I tried this vadam and it came out very well, Thank you
Hi sharmi, I'm a big fan of your recipes , I tried this vadam and it came out very well, Thank you
its good idea to save the waste throw food as a next day dish.