Leftover Rice Koozh Vadam Recipe
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, dry it under the sun, and finally deep-fry to enjoy with meals or as a crunchy snack.
Servings2 cups
Ingredients
- 2 cups cooked leftover rice
- ½ teaspoon red chilli powder
- ½ teaspoon jeera
- ½ teaspoon garlic paste optional
- salt to taste
To grind :
- 2 green chillies
- ½ 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.
Nutrition Facts
Leftover Rice Koozh Vadam Recipe
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.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
Like our video?Subscribe to our youtube channel to get latest updates!