Koozh Vadam is a delightful, crunchy dish prepared by grinding rice, sun drying it and frying it. Koozh Vadam is a wonderful choice as a side for rice when we run short of veggies and could be relished as a snack as well. Koozh Vadam Recipe is explained in this post with step by step pictures.
I have already posted Koozh Vadam that is made with leftover rice but this is the traditional method made with raw rice.I saw this recipe also in ammas old cookbook and tried it.Koozh means Porridge, it is named so as we make thick rice porridge then press it to make vadams.
As mittu is fond of homemade vadams, thats a great push for me to make vadams at home.This year I made 4-5 varieties also many batches too.
As sago is added it gives a nice puffy texture to the vadams which she loved it so much.
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📖 Recipe Card
Koozh Vadam
Ingredients
- 1 cup raw rice heaped
- 1/4 cup sago
- 4 cups water
- 3 green chilli
- 1 teaspoon jeera
- 1/4 teaspoon roasted jeera powder
- salt to taste
Notes
- After cooling down it gets thick, so switch off accordingly.
- You can use a plain white cloth or plastic sheet for drying the vadams.
- Keep the flame in low, add the rice mixture and keep stirring to avoid lumps.
- 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.
- Oil should be hot, test one vadam if it comes up(raises) immediately after its dropped then its the right heat you need.
- It took me 2 days for the vadams to dry completely, it depends on the amount of sunlight you get.
- If you are drying it in terrace then it will get dried in a day itself.
- As I am doing it for the first time I made only little not in bulk.
Koozh Vadam Recipe Step by Step
- Measure the ingredients and keep it ready.Soak it atleast for 4 hrs.Mix both and rinse it well and drain water.Add it to mixer along with green chilli.
- Grind it to a smooth paste, you will see full sago here and there thats ok.Heat water in a pan.
- When it starts to boil add the rice mixture.Keep the flame in low, stir with a whisk to avoid lumps.Keep stirring.It will start to thicken.
- Cook till it comes together.When it starts to turn slightly transparent and thick add salt, jeera and roasted jeera powder, cook for few more mins until its thick.Switch off.
- Let it cool down.Then take a star press, fill the press with dough and start pressing.
- Do this till the entire mixture finishes.Press it horizontally, don’t worry if it doesn’t come as continuous lines, anyways we are going to break it later.Dry it in hot sun till there is no moisture.When it starts to turn crisp at the edges start peeling and turn to other side.Once the other side is also dried, transfer to a wide tray and let it dry.Let it dry like this in daylight atleast for 3 days.I dried it for 3 days.
- Then store in a clean container and use it as and when needed. Heat oil in a kadai.Heat oil in a kadai.Fry till it puffs up completely and is slightly golden in color.
Serve it with any variety rice of your choice or have it as such 🙂
Expert Tips
- After cooling down it gets thick, so switch off accordingly.
- You can use a plain white cloth or plastic sheet for drying the vadams.
- Keep the flame in low,add the rice mixture and keep stirring to avoid lumps.
- 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.
- Oil should be hot, test one vadam if it comes up(raises) immediately after its dropped then its the right heat you need.
- It took me 2 days for the vadams to dry completely, it depends on the amount of sunlight you get.
- If you are drying it in terrace then it will get dried in a day itself.
- As I am doing it for the first time I made only little not in bulk.
Torviewtoronto
this looks delicious
Unknown
I live in a very cold city in the US. We got our first week of sunshine here this weekend after almost 6 mnths. Made these today, and they turned out awesome. Thanks!
In India, mom used to grind the rice and sago into a pdr in the flour mill, but making a paste using mixie was a good hint for me.