Killi Vadam Recipe / Killu Vathal Recipe with step by step pics and a short YouTube video. If you like my video, please share it and don’t forget to SUBSCRIBE to my channel. This is one of the most simple, easy, quick and instant (so many words with the same meaning) version of vadam / fryums, I have made so far. There is no stove top cooking in this version, just the leftover rice is soaked overnight, ground to a coarse paste, made into a dough with other ingredients and finally a portion of the dough is pinched (killu) and sundried. It is also called Pakoda Vathal in Tamil, it tastes slightly similar to the Onion Pakoda, as it has added shallots, garlic and curry leaves in it. This Vadam is a perfect accompaniment with Lemon Rice, Tamarind Rice and Pepper Rasam with rice.
Check my Summer Recipes like
- Onion / Thalippu Vengaya Vadagam
- Mango Banana Smoothie
- Ragi Koozh
- Fruit Custard / Salad
- Lassi
- Grape Juice
Killu Vadam Recipe
Killu Vadam Recipe | Killu Vathal Recipe
Equipment
- Mixer
Ingredients
1 Cup = 250 ML, 1 tsp = 5 ML
- 4 Cups Rice
- 4 to 6 Green Chilli
- 25 to 30 Shallots
- 10 Flakes Garlic
- 2 Sprig Curry Leaves
- 3 tsp Jeera
- Salt As Required
- ½ Lemon
Instructions
- Soak the leftover rice in clean water and ensure the rice is immersed fully. The next day morning it looks fluffy, then rinse it once and drain the water completely.
- Chop the shallots, garlic and curry leaves finely. Then measure and keep all the other ingredients ready.
- To a mixer, add the green chilli's and grind it coarsely.
- To the same mixer, add the soaked rice and grind it little coarsely without adding any water. If the rice is too dry, just sprinkle little water (never pour too much water) and then grind. Transfer the ground rice and green chilli to a mixing bowl.
- Then, add the chopped shallots, garlic, curry leaves and required salt. Squeeze the lemon juice over it.
- Mix it thoroughly. Spread a white cotton cloth in your balcony or terrace and sprinkle little water over the cloth. Pinch a small portion of the dough and keep it in the cloth.
- Do the same with the remaining dough. Dry it for a full day in sunlight and keep it inside during the night time.
- The next day, sprinkle little water at the back side of the cloth, remove the vathal and place it in a wide plate. Continue dry the vathal for the next 3 to 4 days until all the moisture is absorbed. Store it in an airtight, dry container and fry it whenever needed.
- I have shown the pic of the fried vathal. For complete details, watch my YouTube video of the vathal making process.Serve the fried Killu Vathal Recipe with hot rice and Dal/Paruppu Rasam.
Video
Notes
Tips for Killu Vathal Recipe
- I used parboiled rice (Puzhungal Arisi) which gives a nice taste. But don't use idli rice or raw rice or basmati rice.
- The rice should be soaked overnight (at least for 8 hours), so it turns fluffy and gives a crispy texture to the Killu Vadam Recipe.
- You can grind soaked sago / javarisi (1/4 Cup) along with the rice, which gives a crispy and light vathal. But it is optional only.
- Adjust green chilli as per spice level required for this Killu Vathal Recipe.
- I used chopped shallots, but it can be ground along with green chilli for a different taste.
- Grind the rice slightly coarse, so the vathal gets a good texture. Just sprinkle water and grind the rice, otherwise the dough turns watery.
- Addition of lemon juice adds a nice sour taste to the vadam.
- For longer shelf life, dry the vathal in full sunlight for at least 3 to 4 days, so fungus will not be formed.
- If the vathal does not puff up properly while frying, it means it is not properly dried or the water content in the dough is more.
- It stays good for 1 year when stored in a clean and dry container.
Killu Vathal Recipe
Method for Killu Vadam Recipe
1. Soak the leftover rice in clean water and ensure the rice is immersed fully. The next day morning it looks fluffy, then rinse it once and drain the water completely.
2. Chop the shallots, garlic and curry leaves finely. Then measure and keep all the other ingredients ready.
3. To a mixer, add the green chilli’s and grind it coarsely.
4. To the same mixer, add the soaked rice and grind it little coarsely without adding any water. If the rice is too dry, just sprinkle little water (never pour too much water) and then grind. Transfer the ground rice and green chilli to a mixing bowl.
5. Then, add the chopped shallots, garlic, curry leaves and required salt. Squeeze the lemon juice over it.
6. Mix it thoroughly. Spread a white cotton cloth in your balcony or terrace and sprinkle little water over the cloth. Pinch a small portion of the dough and keep it in the cloth.
7. Do the same with the remaining dough. Dry it for a full day in sunlight and keep it inside during the night time.
8. The next day, sprinkle little water at the back side of the cloth, remove the vathal and place it in a wide plate. Continue dry the vathal for the next 3 to 4 days until all the moisture is absorbed. Store it in an airtight, dry container and fry it whenever needed.
9. I have shown the pic of the fried vathal. For complete details, watch my YouTube video of the vathal making process.
Serve the fried Killu Vathal Recipe with hot rice and Dal/Paruppu Rasam.
Killu Vadagam Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog.
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