Tomato vadam | thakkali vathal | thakkali vadam | tomato fryums | Leftover rice vadam | leftover rice fryums | pazhaiya sadam vadam | koozh vadam rice vadagam | leftover rice koozh vadam | arisi koozh vathal | pazhaya sadam vadam | easy vathal kool vadam | rice crackers | cooked rice vadam | summer recipe | thakkali vadagam | tomato papad detailed step by step photo and video recipe. Check out the thakkali vadam video and if you like the video pls SUBSCRIBE to my channel
Tomato vathal | Leftover rice vadam recipe | Pazhaya sadam vathal is the easiest vadam recipe. No need to cook koozh or steam cook vadam in batch. grind then sundry vadam - perfect way to finish leftover rice on a sunny day. Without food color tasty flavorful beginner-friendly vadam recipe to try on a hot sunny day
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Can I use basmati rice?
I would recommend sona masoori or raw rice for vadam. Preferably not so fluffy rice as it grinds well and gives the best vadam. If you are using leftover basmati rice or brown rice - soak rice overnight then prepare koozh
Why thakkali vadam?
Tomatoes make the vadam flavorful and also make it colorful without food color. Always use ripe tomatoes. I used vine tomatoes.
Should I soak leftover rice overnight?
It depends on the texture of the rice. Rice I used was slightly mushy. If you are planning to use fluffy rice you can soak it overnight.
WHEN TO PUT VADAM?
Always plan and put the Vadam. Ensure you at least get good 3 consecutive sunny days for Vadam to dry well in the sun.
SHOULD I USE LEMON JUICE?
Yes always add lemon juice while preparing leftover rice vathal. Adjust the amount according to the sourness of the lemon and tomatoes.
WHEN TO FLIP THE VADAM?
On a peak sunny day, vadam can be easily flipped in the late afternoon. Gently try to flip, if vadam is sticking then try after a few hours. Always keep the vadam indoors around sunset, again dry them the next day. Once when the vadam dries it becomes lightweight and might tend to fly/fall so after drying for two days the third day I generally dry the vadam in a baking tray/ plate
HOW TO STORE THE LEFTOVER RICE VADAM?
After the fryums are sundried well use an air-tight container and store. It stays good for at least a year.
WHAT GOES WELL WITH PAZHIYA SADAM VADAM
In our home, we love snacking deep-fried vadam. It goes well with any rice variety dishes. It can also be taken as a side for rice accompaniment like rasam, kootu, kuzhambu variety
CAN I FAN DRY LEFTOVER RICE KOOZH VATHAL
No, it would be best if you had good sun for the vadam to dry well. For peak Seattle sunny days it takes around three days to dry. Dried vadam turns glossy. It can be easily crushed into pieces without any moisture.
For the Thakkali vathal video recipe
Ingredients
To grind
- 3 cups leftover rice
- 215 g ripe tomatoes
- 1 + 1/2 cup water
- 1/2 tablespoon salt
- 1 teaspoon lemon juice
- 1/2 tablespoon Kashmiri chilli powder
- 1/8 teaspoon turmeric powder
Koozh
- 1/2 cup water
- lemon juice I used 1/2 teaspoon adjust according to your tomato sourness
Fry vadam
- Enough oil
Instructions
- Firstly add rice, tomatoes, salt, turmeric powder, Kashmiri chilli powder, water, and lemon juice; grind well till you get a fine batter
- Transfer to a wide vessel
- Furthermore, add 3/4 cup of water and grind into a fine koozh
- Add 1/2 teaspoon of lemon juice and mix well
- Keep parchment paper/ plastic sheet/ vinyl sheet ready for vadam
- Take a ladle of koozh and add portions of the koozh to the paper. Leave space in-between the koozh
- Finish the entire batch and let it get dry in the hot sun
- if It is an extremely sunny day after a few hours (3 or 4 hours) you could easily flip the vadam
- Flip gently if it is coming easily do it for the entire batch but if it is difficult to flip wait for the Vadam to dry further
- Let the Vadam be in the sun till the sunset. Keep the Vadam inside during the night
- The next day again dry the Vadam and flip around the noon for even drying
- Repeat this process till the Vadam is completely dry
- Depending on the weather it takes 3 or 4 days for the Vadam to dry. On the last day dry the vadam on a baking tray or plate to prevent from vadam falling as the dried vadam turns light
- After the Vadam is completely dry store it in an airtight container
- Fry the Vadam in hot oil and flip for even cooking
Video
Notes
- Leftover rice from the fridge works best for the vathal
- Adjust the tomatoes according to the sourness
- You can add any masala powder of your choice
- Adjust the water according to your rice. Koozh should slightly spread on its own but not pourable consistency.
- Avoid thick koozh Vadam. It won’t dry properly. Refer to the video for the correct consistency. Adjust water accordingly
- If you are using basmati or brown rice, soak overnight as it will help for easy smooth grinding
- The time to dry the vathal might vary
Store the Vadam only after the Vadam is completely dry - Keep a stone or some form of an object around the edges to prevent the Vadam paper from moving around
- In India, people keep black umbrellas to protect Vadam from the crow
Vadam batter looks less salty but Vadam gets the salt as it dries so avoid adding excess salt - Avoid covering the Vadam with paper/cloth while drying
- Never leave the Vadam outside overnight as the moisture will make the Vadam soggy
- Always use dry hands while flipping the Vadam
- Vadam tastes best if it is well sun-dried
While frying vadam in hot oil if you see popping it means it is not dried properly
Always fry the Vadam in hot oil
Ingredients
To grind
3 cups leftover rice
215 g ripe tomatoes
1 + 1/2 cup water
1/2 tablespoon salt
1 teaspoon lemon juice
1/2 tablespoon Kashmiri chilli powder
1/8 teaspoon turmeric powder
Koozh
1/2 cup water
lemon juice (I used 1/2 teaspoon adjust according to your tomato sourness)
Fry vadam
Enough oil
How to make Tomato vadam with step-by-step pictures
- Firstly add rice, tomatoes, salt, turmeric powder, Kashmiri chilli powder, water, and lemon juice; grind well till you get a fine batter
- Transfer to a wide vessel
- Furthermore, add 3/4 cup of water and grind into a fine koozh
- Add 1/2 teaspoon of lemon juice and mix well
- Keep parchment paper/ plastic sheet/ vinyl sheet ready for vadam
- Take a ladle of koozh and add portions of the koozh to the paper. Leave space in-between the koozh
- Finish the entire batch and let it get dry in the hot sun
- if It is an extremely sunny day after a few hours (3 or 4 hours) you could easily flip the vadam
- Flip gently if it is coming easily do it for the entire batch but if it is difficult to flip wait for the Vadam to dry further
- Let the Vadam be in the sun till the sunset. Keep the Vadam inside during the night
- The next day again dry the Vadam and flip around the noon for even drying
- Repeat this process till the Vadam is completely dry
- Depending on the weather it takes 3 or 4 days for the Vadam to dry. On the last day dry the vadam on a baking tray or plate to prevent from vadam falling as the dried vadam turns light
- After the Vadam is completely dry store it in an airtight container
- Fry the Vadam in hot oil and flip for even cooking
Excellent recipe. I have prepared tomatto, kothamili 8gms and white Nicely came. Before flipping in cover next day automatically came. why../ could u let me know.