Summer is the ideal time to make Vathals and vadams. Vathal is the most attracting snack with rice for children and elders too. Any type of main course will go with the Vathal and vadagam .
Killu vadam is made using leftover rice. The name comes after the dough is pinched (Killu) small portion to make this vadagam, then dried. Do try this I am sure you love it.
Soaking Time: 4 Hours
Preparation Time: 20 mins
Drying Time: 3 days
Leftover cooked Rice 3 cups
Water For soaking the rice
Cumin Seeds/ Jeera 1 Teaspoon
Green Chilies 8 Nos.
Asafetida 1 Teaspoon
Salt To Taste
- Strain the rice well and add it to the blender. Grind it to a coarse paste. Transfer this to a mixing bowl.
- Add the chilli paste , salt and to the rice paste. Mix all the ingredients well. Adjust the salt per your taste.
- Take plastic sheet / Big Plate/ white cloth. Start dividing the mixture and place the vadam in equal interval. Do this till the entire dough is over.
Day 1: Dry it in sun till there is no moisture. In the evening bring the vadam inside and let it dry under a fan.
Day 2: Then next day morning again dry it in the sun. Now the vadam would have dried 50%. Again, in the evening, bring the vadam inside and dry it under the fan.
Day 3: Repeat this process till its crispy & slightly browned.
- Once dried completely, store in a clean container & it will stay fresh for years. Use it as & when needed.
- Heat oil in a kadai & Fry the vadams in medium hot oil. Don’t fry them in very hot oil. Because, the vadams may not cook completely. Strain the vadams and Serve it with any variety rice of your choice.
- Check the weather forecast a day before itself. Make sure you do this on a sunny day. The drying time may differ, according to the outside temperature.
- While grinding add curry leaves for green color.
- If you want, you can add Javvarisi. the vadam will be more crispy
- You can add finely chopped, coriander, grated carrot in the dough and make veg vadams.