Koozh vadam – Learn how to make koozh vadam/ koozh vathal at home. A step by step pictorial post, with tips and tricks to prepare perfect koozh vadam.
Yes, I did it! In Singapore💃! I was planning to do a post on how to make koozh vadam/ vathal, javarisi vadam and vengaya vadam last year itself when I visit Chennai.
My MIL does every year and passes to me. So I requested my MIL to wait until I visit Chennai so that I can learn from her, help her in making and also make a post.
But she said she will finish making by the end of April itself. So she did all by herself and passed it to me. Even my mom made vathals and gave it to me, so I had no chance to learn, make a post last year😐.
I know this year also everything gonna be the same. So I desperately wanted to learn and make vathals. Then I asked my MIL how to do first koozh vadam.
She told the recipe and method and as a bonus told another easy vadam also (which I will share next week, coz, its still drying😛). You all have no idea how happy and content after I finished making these vadams🙂.
Just like how I finished baking for the first time and the cake came out fully done. Same feeling, or may be even more happier than that, because I have never thought I can do this in my life as I thought it is very complicated.
But then I realized its not like that, it just needs time and some physical work. I agree if made in bulk like our moms and MILs, then its sure a project. But Since I made in small quantity, it was very easy.
When it comes to making vadams I have lots of beautiful childhood memories related, yeah, as usual🙋. Every year mom makes koozh vadam (mom makes only koozh vadam and killu vadam/vengaya vadam mostly).
Early morning before the sun rises, she will be ready with the koozh. We go to the mottai maadi and mom starts making and I used to help her by filling the press every time she finishes squeezing.
My brother also comes for helping. We will be thrilled to see the making, for no reasons. And while squeezing, we have laughed like anything non stop😁. Wondering why? When we squeeze the vadam through the press, it makes very funny sounds. Me and my bro used to laugh for that😊.
Also we like to eat that koozh, though my mom warns us, it will not be good to our tummy. Also the burnt bottom, if any, will be really tasty. We will be assigned job to save the vadams from crows.
We keep all possible things to keep the crows away, like umbrella sorts of things. But still the crows will be clever enough to sneak and steal the hard work. So we will be shooing away those.
Also not to forget to eat the half dried vadams, yumm😋. As kids, we also love to peel/ take out the vadams after its gets dried for a day. We never know how difficult and tiring it is for mom with all those daily house chores and still with all interest and doing these things.
Amazing right? I always wonder how they have this spirit everyday.
After I saw a dry sunny weather, I decided to make vadams in a small portion and give it a try.
I had good sun shining in my balcony in afternoons, so I made use of that and half I relied in fan. I also make use of the hot refrigerator top too. Yeah, weird, but it worked like a charm.
I don’t know how many will be able to find time, space and sun to try making vadams to make use of this post, but sure it will help me in my future to refer.
I live in a place where there is no sun. Can I still make this vadam?
I suggest sun drying at least for 2 days. Only then it turns out crispy and light. Also sun should be really hot at least the day you are making. After that whole day of drying you can manage it to dry in fan.
Otherwise all your hard work may turn to disappointment.
Can I make it with Par boiled rice?
Yes, but it gets reddish shade. My mom makes it and it is tastier but look wise it may not be pleasing.
Why my vadam breaks into small pieces after drying?
If its watery, then the dried vadam will be split into tiny pieces and wont come out long.
Why some portions after a day turn black?
If not dried properly, fungus may develop, so make sure you have enough sun.
Can I dry vathal in oven?
Yes but only after you dry ¾th. If it is bit chewy in the middle when fried, unfortunately no sun also, then you can preheat oven for 190 deg C and spread the vadams.
Let it be inside the hot oven for 15 minutes and cool down before storing. (Do not bake it, just spread in hot oven).
- I realized I made bit broader with the chosen plate. It was thick too, if it is thin, it will easily dry. A ribbon pakoda plate will be perfect I think.
- Some make with a ratio of raw rice and par boiled rice too. But gives a bit reddish shade when fried. But its tastier than raw rice vathals.
- Adding small amount of sago gives nice texture and makes light when fried.
- The koozh should be loose enough to press through easily. So not make the koozh to get cooked for long time and make it thick. Switch off the flame as soon as the color changes and becomes thick enough to press through.
koozh vadam/ koozh vathal recipe
- 1 cup Raw rice
- 1 tablespoon Sago/ Javvarisi
- 3 Green chilli
- 1.5 teaspoon Cumin seeds
- Salt – as needed
- First, wash and soak rice, sago together overnight.
- Next day morning , grind into very smooth paste with little water, chilli and salt. I ground in mixie itself. If you make in bulk, grind using wet grinder.
- After that, boil 3 cups of water in a heavy bottomed vessel. I used my pot shaped cooker.
- Once it boils, add cumin seeds to it. Then add the ground rice to it with constant stirring.
- Continue cooking in medium flame constantly stirring with a spatula until it gets cooked, thick and color is changes from opaque to translucent.
- To check the correct stage, wet your hands and if you take some dough, it will be shiny and not so sticky.
- Choose a plate with your choice of shape. I choose a flat one, so that it will be easy to dry. You can use the ribbon pakoda plate or star shape or clove shaped hole plate.
- After that, spread a clean white cloth and sprinkle some water over it.
- Fill the press with the prepared koozh. Squeeze into straight lines (more or less) and repeat the process to finish the koozh.
- Do it straight lines close to each other as shown in the picture. Dry in sun. In the night put under fan wind to dry.
- You will be able to peel the next day morning. Peel and dry it in sun.
- After you peel keep the semi dried part facing up. Sun dry for 5 days or until crisp dry.
- Fry and test in oil one or two. If its full crisp then its done. But if its chewy in the middle and sticks to your teeth, then its not dried. Dry for few more days in hot sun.
- Once dried, transfer to the container to store and fry when needed in oil.
- Oil should be enough deep fry and hot enough. Drain in paper towel and serve with your favorite variety rice.
- Keep a bowl full of water while squeezing to ease the sticky feel you get through in your hands during the process.
- If you grind coarsely instead of smooth, vathal when fried will be crunchy instead of crispy.
- You have to store after you dry the vadams in hot sun, not after being out overnight.
1. First, soak rice and sago together overnight. Next day, grind into very smooth batter with little water, chilli and salt. I ground in mixie itself. If you make in bulk, grind using wet grinder.
2. Then, boil 3 cups of water in a heavy bottomed vessel. I used my pot shaped cooker. Add cumin to it. After that, add the ground rice to it with constant stirring.
3. Continue cooking in medium flame constantly stirring with a spatula until it gets cooked, thick and color is changed as shown in the picture.
4. To check if it is done, wet your hands and if you take some dough, it will be shiny and not so sticky. Choose a plate with your choice of shape. I choose a flat one, so that it will be easy to dry. You can use the ribbon pakoda plate or star shape or clove shaped hole plate.
Spread a clean white cloth and sprinkle some water. Fill the press with the prepared koozh. Squeeze into straight lines (more or less) and repeat the process to finish the koozh.
5. Squeeze into straight lines close to each other as shown in the picture. Dry in sun. In the night put under fan wind to dry. You will be able to peel the next day morning. Peel and dry it in sun.
6. After you peel keep the semi dried part facing up. Sun dry for 5 days or until crisp dry. Fry and test in oil one or two. If its full crisp then its done, if its chewy in the mid and sticks to your teeth, then its not dried.
Dry for few more days in hot sun. Once dried, transfer to the container to store and fry when needed in oil. Oil should be enough deep fry and hot enough. Drain in paper towel and serve with your favorite variety rice.
I had with coriander rice, but goes well with and is handy when you make variety rice like tomato rice, lemon rice, tamarind rice…