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    You are here: Home / Recent Posts / Koozh Vadam | Koozh Vathal

    Koozh Vadam | Koozh Vathal

    Last Updated On: Mar 26, 2025 by Sharmilee J

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    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.

    Rice Flour Vadam
    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.

    Rice Flour Vadam

    Check out more vadam recipes

    Rice Flour Vadam

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

    Tried this Koozh 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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    Koozh Vadam

    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.
    Cook Time15 minutes mins
    Drying Time3 days d
    Total Time3 days d 15 minutes mins
    Servings1 cup
    AuthorSharmilee J

    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.
    Nutrition Facts
    Koozh Vadam
    Amount Per Serving (50 g)
    Calories 106 Calories from Fat 2
    % Daily Value*
    Fat 0.2g0%
    Saturated Fat 0.05g0%
    Polyunsaturated Fat 0.1g
    Monounsaturated Fat 0.1g
    Sodium 70mg3%
    Potassium 32mg1%
    Carbohydrates 23g8%
    Fiber 1g4%
    Sugar 1g1%
    Protein 2g4%
    Vitamin A 4IU0%
    Vitamin C 2mg2%
    Calcium 13mg1%
    Iron 0.4mg2%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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    Koozh Vadam Recipe Step by Step

    1. 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.
      How to make Rice Flour Vadam - Step1
    2. Grind it to a smooth paste, you will see full sago here and there thats ok.Heat water in a pan.
      How to make Rice Flour Vadam - Step2
    3. 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.
      How to make Rice Flour Vadam - Step3
    4. 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.
      How to make Rice Flour Vadam - Step4
    5. Let it cool down.Then take a star press, fill the press with dough and start pressing.
      How to make Rice Flour Vadam - Step5
    6. 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.
      How to make Rice Flour Vadam - Step6
    7. 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.
      How to make Rice Flour Vadam - Step7

    Serve it with any variety rice of your choice or have it as such 🙂
    Rice Flour Vadam

    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.

    Rice Flour Vadam


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    Shares

    Filed Under: RandomPosts, Recent Posts, Travel Food Series, Vadam - Papad, vathal recipes

    Reader Interactions

    Comments

    1. Torviewtoronto

      May 17, 2016 at 5:46 pm

      this looks delicious

      Reply
    2. Unknown

      May 21, 2016 at 11:11 pm

      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.

      Reply
    5 from 4 votes (4 ratings without comment)

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