I have already posted Koozh Vadam that is made with leftover rice but this is the traditional method made with raw rice.I saw this recipe also in ammas old cookbook and tried it.Koozh means Porridge, it is named so as we make thick rice porridge then press it to make vadams.
As mittu is fond of homemade vadams, thats a great push for me to make vadams at home.This year I made 4-5 varieties also many batches too.
As sago is added it gives a nice puffy texture to the vadams which she loved it so much.
Koozh Vadam Recipe
Preparation Time:1 or 2 days | Cooking Time : 110 mins | Makes :1 and 1/2 cups
Recipe Category: Sidedish | Recipe Cuisine: South Indian
Recipe Category: Sidedish | Recipe Cuisine: South Indian
Raw Rice - 1 cup heaped
Sago - 1/4 cup
Water - 4 cups
Green Chilli - 2 medium sized
Jeera - 1 tsp
Roasted Jeera powder - 1/4 tsp
Salt - to taste
Method:
- Measure the ingredients and keep it ready.Soak it atleast for 4 hrs.Mix both and rinse it well and drain water.Add it to mixer along with green chilli.
- Grind it to a smooth paste, you will see full sago here and there thats ok.Heat water in a pan.
- When it starts to boil add the rice mixture.Keep the flame in low, stir with a whisk to avoid lumps.Keep stirring.It will start to thicken.
- Cook till it comes together.When it starts to turn slightly transparent and thick add salt, jeera and roasted jeera powder, cook for few more mins until its thick.Switch off.
- Let it cool down.Then take a star press, fill the press with dough and start pressing.
- Do this till the entire mixture finishes.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 it starts to turn crisp at the edges start peeling and turn to other side.Once the other side is also dried, transfer to a wide tray and let it dry.Let it dry like this in daylight atleast 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.Heat oil in a kadai.Fry till it puffs up completely and is slightly golden in color.
My Notes:
- After cooling down it gets thick, so switch off accordingly.
- You can use a plain white cloth or plastic sheet for drying the vadams.
- Keep the flame in low,add the rice mixture and keep stirring to avoid lumps.
- You can test fry 1 or 2 vadams and check...After deep frying if its crispy fully then the vadams are done you can store in airtight container.If it sticks in between your teeth and is chewy then it needs more drying.Dry for few more days in hot sun.
- Oil should be hot, test one vadam if it comes up(raises) immediately after its dropped then its the right heat you need.
- It took me 2 days for the vadams to dry completely, it depends on the amount of sunlight you get.
- If you are drying it in terrace then it will get dried in a day itself.
- As I am doing it for the first time I made only little not in bulk.
