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Masala vathal - leftover rice vadam

easy no koozh leftover rice vadam
5 from 2 votes
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Ingredients

Soak:

  • 1 cup cooked rice
  • 1 cup water

To grind:

  • 1/2 teaspoon salt
  • 1/2 teaspoon Kashmiri chilli powder
  • 1 teaspoon lemon juice
  • 1/4 teaspoon turmeric powder
  • 1/2 cup rice soaked water refer notes

Instructions

  • In a wide vessel add cooked rice and water; mix well and set aside for overnight
  • The next day transfer the soaked rice and water to a colander, save the water for the vadam and transfer the rice to a mixie jar
  • Add salt, turmeric powder,  Kashmiri chilli powder, lemon juice and grind into a fine paste
  • Furthermore, add 1/2 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 on 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 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 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 dried vadam turns light
  • After the Vadam is completely dry store in an airtight container
  • Fry the Vadam in hot oil and flip for even cooking

Video

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Notes

  1. You can add any masala powder of your choice
  2. 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
  3. Soaking overnight is optional but it helps for easy smooth grinding
  4. Always place the soaked rice in the colander then grind rice alone
  5. Time to dry the vathal might vary
  6. Store the Vadam only after the Vadam is completely dry
  7. Keep a stone or some form of an object around the edges to prevent the Vadam paper from moving around
  8. In India, people keep black umbrellas to protect Vadam from the crow
  9. Vadam dough looks less salty but Vadam gets the salt as it dries so avoid adding excess salt
  10. Avoid covering the Vadam with paper/cloth while drying
  11. Never leave the Vadam outside overnight as the moisture will make the Vadam soggy
  12. Always use dry hands while flipping the Vadam
  13. Vadam tastes best if it is well sun-dried
  14. While cooking vadam in hot oil if you see popping it means it is not dried properly
  15. Always fry the Vadam in hot oil
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