Leftover Rice Vadam Recipe | Murukku Vathal Recipe

Leftover Rice Vadam Recipe / Murukku 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.  If you want to make use of this peak summer but don’t have time to make the traditional Koozh Vathal which starts from soaking of the rice, grinding it to a batter, then make it like a porridge that too perfect consistency is a must and the main thing is you will get a hand pain, if made in bulk. But, this vadam can be made in a breeze, just leftover rice is ground, then mixed with green chilli and squeezed to the desired shape. Also, this is the best way to avoid food waste, once you try this vadam, you will never throw away the leftover rice, this method is so simple that even newbies in the kitchen can do it. This vadam tastes so tasty with Vatha Kulambu, Poondu Puli Kulambu and Tamarind Rice. I have already shared Killu Vadam Recipe, 100 + LockDown Recipes and Ramzan Recipes if interested check it.

Check my Summer Recipes like

• Onion / Thalippu Vengaya Vadagam
• Rose milk
• Nannari Sarbath
• Jigarthanda
• Muskmelon Juice

Pazhaya Sadam Vathal

Leftover Rice Vadam Recipe | Murukku Vathal Recipe

Priya Santhamohan

Leftover Rice Vadam Recipe / Murukku Vathal Recipe can be made in a breeze, just leftover rice is ground, then mixed with green chilli and squeezed to the desired shape. This vadam tastes so tasty with Vatha Kulambu, Poondu Puli Kulambu and Tamarind Rice.

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Prep Time 25 mins

Cook Time 0 mins

Soaking Time 8 hrs

Total Time 8 hrs 25 mins

Course Homemade

Cuisine Tamilnadu, South Indian

Servings 4 Cups

Calories

Equipment

• Mixer / Blender
• Murukku Presser

Ingredients

  

1 Cup = 250 ML, 1 tsp = 5 ML

• 2 Cups Leftover Rice / பழைய சாதம்
• 2 to 3 Green Chilli / பச்சைமிளகாய்
• 1½ tsp Jeera / சீரகம்
• Salt / உப்பு As Required
• ¼ tsp Hing / பெருங்காயம்
• ½ Lemon / எலுமிச்சை

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.
• Then, measure and keep all the other ingredients ready.
• To a mixer, add the green chilli's, and jeera.
• Grind it little 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 and then grind (never pour too much water), otherwise, you will not get the vathal shape.
• The dough should be non-sticky and slightly gooey (not hard), so it will be easy to press. Transfer the ground rice to a mixing bowl.
• Add required salt and 1/2 tsp of jeera.
• Squeeze the lemon juice over it and mix it thoroughly.
• Spread a white cotton cloth in your balcony or terrace and sprinkle little water over the cloth. Load the chakli/murukku press with the dough.
• I used a gun-type press, so it was very easy for pressing.
• Use the star nozzle or ribbon pakoda nozzle with a single hole. Press the chakli maker and make lines, if it breaks also, no need to worry, as we are going to break it and then only 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 backside 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.
• Heat oil in a pan and add few vathal. If it fries up properly and it does not burst, then it is dried completely.
• I have shown the pic of the fried vathal. For complete details, watch my YouTube video of the vathal making process.

  Serve this Murukku Vathal Recipe with rice and Mango Sambar.

Video

Notes

Tips for Murukku Vathal Recipe

1. I used parboiled rice (Puzhungal Arisi) which gives a nice taste. But don't use idli rice.
2. The rice should be soaked overnight (at least for 8 hours), so it turns fluffy and gives a crispy texture to the Murukku Vathal Recipe.
3. 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.
4. Adjust green chilli as per spice level required and it can be replaced with 2 tsp of chilli powder too.
5. For a different taste, even shallots/small onions (about 10) can be ground along with green chilli.
6. Grind the rice slightly coarse, so the vathal gets a good texture. Just sprinkle water and grind the rice, otherwise, the dough turns watery.
7. Addition of lemon juice adds a nice sour taste to the Leftover Rice Vadam Recipe.
8. For longer shelf life, dry the vathal in full sunlight for at least 3 to 4 days, so fungus will not be formed.
9. If the vathal does not puff up while frying, it means it is not properly dried or the water content in the dough is more.
10. It stays good for 1 year when stored in a clean and dry container.

Keyword Leftover Rice Vadam, Leftover Rice Vathal, Murukku Vathal

Leftover Rice Vathal Recipe

Method for Leftover Rice Vadam Recipe

1. Soak the leftover rice in clean water and ensure the rice is immersed fully. 

2. The next day morning it looks fluffy, then rinse it once and drain the water completely.

3. Then, measure and keep all the other ingredients ready.

4. To a mixer, add the green chilli’s, and jeera.

5. Grind it little coarsely.

6. To the same mixer, add the soaked rice and grind it little coarsely without adding any water.

7. If the rice is too dry, just sprinkle little water and then grind (never pour too much water), otherwise, you will not get the vathal shape.

8. The dough should be non-sticky and slightly gooey (not hard), so it will be easy to press. Transfer the ground rice to a mixing bowl.

9. Add required salt and 1/2 tsp of jeera.

10. Squeeze the lemon juice over it and mix it thoroughly.

11. Spread a white cotton cloth in your balcony or terrace and sprinkle little water over the cloth. Load the chakli/murukku press with the dough.

12. I used a gun-type press, so it was very easy for pressing.

13. Use the star nozzle or ribbon pakoda nozzle with a single hole. Press the chakli maker and make lines, if it breaks also, no need to worry, as we are going to break it and then only fry.

14. 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 backside of the cloth, remove the vathal and place it in a wide plate.

15. 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.

16. Heat oil in a pan and add few vathal. If it fries up properly and it does not burst, then it is dried completely.

17. I have shown the pic of the fried vathal. For complete details, watch my YouTube video of the vathal making process.

Serve this Murukku Vathal Recipe with rice and Mango Sambar.

Murukku Vathal Recipe