Leftover Rice Koozh Vadam

Leftover Rice Koozh Vadam is a tasty, crunchy dish prepared by grinding the left over rice with onion, chilli & spices, pressing through idiyappam press, sun drying it and frying it. Leftover Rice Koozh Vadam is an excellent idea with left over rice & perfect choice as a side for rice when we run short of veggies.

>Koozh Vadam is traditionally made by grinding rice making it to a paste then cooking it to a dough consistency then pressing it through.But I took the short route of making koozh vadam with leftover rice and it came out soo exceptionally good.This time I was lucky as the day I made it was very sunny and the following few days were also soo hot that the vadams got dried up in 3 days. I am sure most of us will have leftover rice atleast once a week, so don’t waste it and make vadams out of it 🙂 I tried a plain one and other a slight spicy one.

Last year I posted killu vadam and sago vadam so this year its koozh vadam, a very easy vadam recipe that you can make for this summer.

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

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Leftover Rice Koozh Vadam

Leftover Rice Koozh Vadam is a tasty, crunchy dish prepared by grinding the left over rice with onion, chilli & spices, pressing through idiyappam press, sun drying it and frying it. Leftover Rice Koozh Vadam is an excellent idea with left over rice & perfect choice as a side for rice when we run short of veggies.

Cook Time3 days d

15 minutes mins

Total Time3 days d 15 minutes mins

Servings2 cups

AuthorSharmilee J

1x2x3x

Ingredients

• 2 cups cooked leftover rice
• 1/2 teaspoon red chilli powder
• 1/2 teaspoon jeera
• 1/2 teaspoon garlic paste optional
• salt to taste

To grind :

• 2 green chillies
• 1/2 teaspoon jeera
• 15 to 20 small onion

Instructions

• Soak leftover rice with water till immersing level , Let it soak overnight. Next day morning squeeze out water from the rice.
• Transfer the rice to a mixer. Grind it to a fine paste. I did it in batches as I used my small mixie jar. Collect it in a bowl.
• Add small onion, green chilli and jeera in a mixer jar and grind it to a fine paste. I divided the mixture into two bowls. Add this onion green chilli paste to one half.
• Mix well. Then take a star press, fill the press with dough and start pressing.
• To other half of the dough add jeera, garlic paste and red chilli powder and mix well so that spice mix is evenly distributed.
• 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 one side is dried up turn over to other side say after 4 hrs, it depends on the sunlight it is exposed to.
• Once the other side is also dried, transfer to a wide tray and let it dry. Let it dry like this in daylight at least 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.
• Fry till it puffs up completely and is slightly golden in color.
• Serve Koozh Vadam 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.
• Squeeze water completely else it will become gooey and you will not be press it through.
• It took me 3 days for the vadams to dry completely, it depends on the amount of sunlight you get.
• 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 3 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 then the next day again 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 rice it should be very 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.
• 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.

Nutrition Facts

Leftover Rice Koozh Vadam

Amount Per Serving (25 g)

Calories 78 Calories from Fat 2

% Daily Value*

Fat 0.2g0%

Saturated Fat 0.05g0%

Polyunsaturated Fat 0.04g

Monounsaturated Fat 0.1g

Sodium 18mg1%

Potassium 57mg2%

Carbohydrates 17g6%

Fiber 1g4%

Sugar 1g1%

Protein 2g4%

Vitamin A 17IU0%

Vitamin C 2mg2%

Calcium 12mg1%

Iron 0.3mg2%

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

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Leftover Rice Koozh Vadam Step by Step

1. Soak leftover rice with water till immersing level , Let it soak overnight.Next day morning squeeze out water from the rice.
   
2. Transfer the rice to a mixer.Grind it to a fine paste.I did it in batches as I used my small mixie jar.Collect it in a bowl.
   
3. Add small onion,green chilli and jeera in a mixer jar and grind it to a fine paste.I divided the mixture into two bowls.Add this onion green chilli paste to one half.
   
4. Mix well.Then take a star press, fill the press with dough and start pressing.
   
5. To other half of the dough add jeera,garlic paste nad red chilli powder and mix well so that spice mix is evenly distributed.
   
6. 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 one side is dried up turn over to other side say after 4 hrs, it depends on the sunlight it is exposed to.
   
7. 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.
   
8. 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

• 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.
• Squeeze water completely else it will become goey and you will not be press it through.
• It took me 3 days for the vadams to dry completely, it depends on the amount of sunlight you get.
• 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 3 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 then the next day again 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 rice it should be very 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.
• 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.