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koozh vadam
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koozh vadam/ koozh vathal recipe

Koozh vadam - Learn how to make koozh vathal at home. A step by step pictorial post, with tips and tricks to prepare perfect koozh vadam.
Prep Time30 mins
Cook Time15 mins
Drying time3 d
Total Time3 d 45 mins
Course: Condiments
Cuisine: Indian, South Indian
Servings: 3 cups


  • 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.