Leftover Rice Koozh Vadam is a crispy, crunchy snack made using leftover rice, onion, green chili, cumin seeds and spices. It’s an easy and tasty way to use up leftover rice instead of wasting it. You grind the rice into a soft dough, flavor it with spices, press it out like sev, dry it under the sun, and finally deep-fry to enjoy with meals or as a crunchy snack.
I made these during summer when I had extra rice from lunch. It reminded me of how my paati used to sun-dry vadams on the terrace while we kids waited eagerly to taste them fried. These koozh vadams puff up beautifully and are very satisfying to munch with a simple rasam rice or lemon rice.
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About Leftover Rice Koozh Vadam
Koozh Vadam is a traditional South Indian fryum, made using leftover rice. It is most commonly made during peak summer when the sun is hot and perfect for drying vadams.
Koozh Vadam is traditionally made by soaking and grinding rice to a paste then cooking it to a dough consistency then pressing it through and sun drying it. 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 at least once a week, so don’t waste it and make vadams out of it.
This version is special because it’s made using leftover cooked rice. After soaking the rice overnight, it is ground to a fine, smooth batter and flavored with spices like jeera, garlic, red chili powder or green chili-onion paste.
There are two variations I tried in one batch—one with red chili-garlic flavor and one with green chili-small onion paste. Both tasted equally good and had a nice homemade crunch that reminded me of village-style cooking. The batter is then pressed using an idiyappam mold onto a cloth or plastic sheet and sun-dried till crisp.
Drying is key—it took me about three full days in my balcony. After that, these vadams fried beautifully, puffed up and turned light golden. I stored the dried ones in an airtight container and fried them in batches whenever needed.
This is a no-fuss recipe but needs a bit of patience and sunlight. If you love the joy of making traditional snacks at home, this one is definitely worth trying!
Leftover Rice Koozh Vadam Ingredients
- Leftover cooked rice – I used rice that was sitting in the fridge. Once soaked overnight, it turned soft and easy to blend into a smooth paste. This forms the base of the dough.
- Green chilies – For a fresh burst of heat in one half of the batch. They gave a lovely flavor without overpowering the vadam.
- Small onions – I used shallots for their mild sweetness and aroma. When blended with green chilies, they gave the dough a nice depth and balanced taste.
- Jeera (cumin) – Added a mild crunch and earthy flavor. It goes well in both versions and helps with digestion too.
- Garlic paste – I added this to the red chili mix for extra punch. The flavor was strong but not overwhelming—it paired well with the chili powder.
- Red chili powder – For color and spice in the second variation. This version had a bolder, warmer flavor compared to the green chili one.
Why This Recipe Works
- It made with simple ingredients, no fancy tools needed.
- A smart way to use leftover rice without wastage.
- You can make two flavor variations in one batch.
- Dries well under sunlight and stores for months.
- It’s a great side for variety rice or just as a snack.
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How to make 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 chili and jeera in a mixer jar and grind it to a fine paste. I divided the mixture into two bowls. Add this onion green chili 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 cumin seeds, garlic paste and red chili 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 hours, 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 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.
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
- Soak rice overnight – It softens well and grinds smoothly.
- Grind to a very fine paste – If it’s coarse, the vadam won’t press well or fry evenly.
- Squeeze water well – Before grinding, remove excess water else dough becomes sticky.
- Sunlight is key – Dry thoroughly to avoid chewy or soggy vadams.
- Flip vadams after 4 hours – Helps dry both sides evenly and avoids sticking.
- Test-fry one piece – If it puffs and turns crisp, then they are dried perfectly.
Serving and Storage
Serve Koozh Vadam with sambar rice, rasam, lemon rice, or any variety rice. They’re also great as a tea-time snack with a hot cup of chai.
Store the dried vadams in an airtight box for 2–3 months. Fry only what you need. Once fried, store in another dry container and use within a week for best taste.
FAQS
1.Can I use freshly cooked rice?
Not ideal. Leftover rice works better after soaking, giving smoother texture.
2.What if I don’t have idiyaappam press?
You can try using a sev press or even spoon it into small rounds.
3.How do I know it’s dried completely?
If it breaks easily and isn’t sticky or bendy, it’s done. Test-frying helps confirm.
4.Can I dry them on terrace instead of balcony?
Absolutely! Terrace sun is stronger and quicker for drying vadams.
5.Why is my vadam chewy after frying?
It’s likely under-dried. Dry it longer in sunlight and retry.
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 .
Tried this Leftover Rice Koozh Vadam Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
📖 Recipe Card
Leftover Rice Koozh Vadam Recipe
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 mixer 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 hours, 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
- Soak rice overnight – It softens well and grinds smoothly.
- Grind to a very fine paste – If it’s coarse, the vadam won’t press well or fry evenly.
- Squeeze water well – Before grinding, remove excess water else dough becomes sticky.
- Sunlight is key – Dry thoroughly to avoid chewy or soggy vadams.
- Flip vadams after 4 hours – Helps dry both sides evenly and avoids sticking.
- Test-fry one piece – If it puffs and turns crisp, then they are dried perfectly.
minnie
Your vadams look so good.
Pritts
Hi, can we bake them instead of drying in the sun? If so at what temp. in the OTG?
Thnx.
SHARMILEE J
NOt sure of baking
Sandhya
Your recipes are too good.. I weaned my 6 month old son with your baby food recipes.. I loves all of them.. Thank you so much.. Keep posting..
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I have never tried Koozh Vadam, this looks so interesting to make. Thank you for sharing the recipe!
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Never heard of Koozh Vadam.. Looks so tasty. Thankyou so much for sharing this recipe.
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Really i never heard of Koozh Vadam before, but i’m damn sure that it tastes so great. I’m gonna try it out soon, thankyou so much for keep sharing amazing and new recipes with us.
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it looks so delicious i have tried many recipe for koozh but your recipe is looking great will surely try it tonight and will leave my review of after cooking . thankyou for this great recipe. *
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Wow it looks yummy I will definitely try this recipe. i hope many family loves it.
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This recipe looks delicious I am definitely gonna try this out!