Koozh Vadam Recipe / Koozh Vathal Recipe is my latest summer project this year, every year my Mom makes different types of Vathal in bulk quantity and pass it to me. But this year, I told my Mom not to make for me and I will try it on my own. Though it is a little hectic process, from soaking and grinding the rice, then dough making which is a great exercise for the hands, then pressing into vadams, peeling it and finally sun drying it for 3 to 4 days. But really my kids and I enjoyed it a lot, they loved the peeling part which was like a summer camp for them.
If made once, you can store it and use it for a year. But ensure you dry the vadams properly, also I have shared a lot of tips, read it till the end and then jump into the process. Do make use of the sunlight when the summer is in the peak itself. Furthermore, I have shared the recipe with a short YouTube video, If you like the video, please Like it, Share it and don’t forget to subscribe to my channel.
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Koozh Vadam Recipe / Koozh Vathal Recipe though is a little hectic process, but once made, you can store it and use it for a year. I have shared a lot of tips with a short YouTube video.
- 2 Cups Boiled Rice
- 8 Cups Water
- 1 Cup Water For Grinding
- 4 to 5 Green Chilli
- 1/2 tbsp Jeera
- Salt As Required
- 1/2 Lemon
Soak the rice in enough water overnight or minimum time of 4 to 5 hours.
Rinse the rice well and drain the water. To a mixer or grinder add the drained rice. Grind it to a very smooth paste by adding water little by little.
By the meantime, grind green chilli and jeera in a mixer, little coarsely by adding little water. To a heavy bottomed pan, pour 8 cups of water. Once it starts to roll boil, add the grounded green chilli, jeera paste, hing and required salt.
Pour the grounded rice batter. Stir continuously for 20 to 25 minutes in medium flame. The dough should be without any lumps and once it thickens, lower the flame completely.
The dough looks glossy and becomes a mass now. Don't cook further and make the dough hard, it should be slightly gooey, so it will be easy to press. To check the dough consistency, dip your fingers in water, take little dough and roll it into a ball. If you are able to make a ball, the dough consistency is perfect. Switch off the flame, squeeze the lemon juice and give a nice mix.
Spread a white cotton cloth in your balcony or terrace and sprinkle little water over the cloth. When the dough is hot itself, load the chakkali / murukku press with the dough. Use the star nozzle or ribbon pakoda nozzle with a single hole. Press the chakkali maker and make lines, if it breaks also, no need to worry, as we are going to break it only and then fry. Do the same with the remaining dough. Dry it for a full day in sunlight and keep it inside during 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 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.
Tips For Koozh Vadam Recipe
1. I used parboiled rice (Puzhungal Arisi) which gives a nice taste. But don't use idli rice.
2. You can use raw rice (Pachai Arisi) which lends a pure white colour to the Koozh Vathal Recipe.
3. Also, you can use an equal proportion of raw rice and parboiled rice too.
4. You can grind sago / javarisi along with the rice, which gives a crispy and light vathal. But it is optional only.
5. Always grind the rice to a very smooth paste, else the vathal becomes crunchy/hard.
6. Use a heavy bottomed pan, when making the dough otherwise it sticks to the bottom.
7. The final dough should be shiny, non-sticky and not hard.
8. Also, the dough should be slightly gooey, so it will be easy to press.
9. Addition of lemon juice adds a nice sour taste and lends a white colour vathal. Also, switch off the flame and then add the lemon juice, else the vathal tastes bitter.
10. For longer shelf life, dry the vathal in full sunlight for at least 3 to 4 days, so fungus will not be formed.
11.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.
12. It stays good for 1 year when stored in a clean and dry container.