Sunday, October 18, 2015

Homemade Killu Vadam Recipe | Fryums made using left over Rice | Killu Vathal(Vadagam)

I was very lazy and I didn't post anything for the past 2 weeks. I was very busy preparing diwali snacks during my weekends. I will be posting it in the coming days. Today's post is about my dream project:) Yes!! making vadams at my home was my dream come true. I was very much excited when I fried my homemade vadams. Many thanks to dad, for drying it in sun after I go to office. This is a very simple recipe with left over rice, we pinch (Killu in tamil) small portion of the rice dough to make this vadagam, hence the name. I will be trying out few other vadagam's soon. Let's go to the recipe:
Ingredients:
Cooked leftover boiled Rice - 2 cups 
Small Onion(shallots) - 20(approximately) 
Green Chilli - 4
Jeera(Cumin seeds) - 1 tsp 
Water - to soak the cooked rice
Salt - as required 
Oil - to deep fry the vadams after it is dried 
Method:
1. Soak cooked rice in water overnight. Make sure you soak it in enough water. The rice should be immersed completely. The next day morning, drain the water from the rice and keep it aside. Peal the skin of the onion. Coarsely grind the green chilli.
 2. Along with the chilli paste, add the small onion and grind it coarsely. 

3. Pulse the drained cooked rice coarsely.(Check points to remember for more details). In a mixing bowl transfer the rice, onion chilli paste and cumin seeds. Add required salt and mix it well with your hands.
4. Pinch a portion of the dough and place it on a wide plate or white cloth. Continue the same process until the entire dough is finished. Dry it in sun till there is no moisture. If required turn it in between. Transfer it to a container in the evening. The next day dry it again in hot sun. Repeat the process daily until the vadams are crispy and browned lightly. Store it in a clean air tight container. Fry it whenever required.
5. Heat oil in a kadai. Once it is hot, fry the vadams and drain it in tissue paper.
Serve the crispy and crunchy vadams with any variety rice. It goes well with sambhar and rasam too.
Points to remember:
  • If you grind the rice smoothly then you will get the fryums similar to the fryums in the left side of the above pic. If it is coarse, you will get fryums in the right. Taste wise there is no difference. I have tried it both ways.
  • Initially try to dry the fryums under sunlight. Either in terrace or balcony. I laid a white cloth on top of a mat(paai) and dry the vadams. Once it is not sticky, remove the vadams from the cloth and put in normal big sized plates. It will be very difficult to peal the vadams from the cloth after it is dried completely.
  • After first 2 days, it is ok to dry the fryums without sunlight. I dried it for 4 to 5 days.
  • Instead of grinding the rice, you can mash the rice with your hands too.
  • I started to make the vadagams early in the morning and it make the job easy. I avoided sitting under hot sun to make vadams.
Warm Regards,
Happy's Cook - Divya

1 comment :

  1. mom used to make this,love it with pulioghara..yumm

    ReplyDelete

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