Koozh Vadam is a popular South Indian snack that is made by fermenting rice and lentil batter and then drying it in the sun. It is typically served with spicy chutney or sambar and is enjoyed for its crispy texture and tangy flavor. This traditional dish has been a favorite in many households for generations and continues to be a beloved snack in South Indian cuisine.
Koozh Vadam
Course: Snacks, AppetizersCuisine: Indian, TamilDifficulty: Easy
Servings
4
servingsPrep time
10
minutesCooking time
15
minutesKoozh vadam, also known as vadavam, vathal, or karu vadam, often evokes childhood memories with its crispy bites.
Ingredients
Rice flour – 4 cups
Green chillies – 8
Jeeragam – 2 teaspoons
Asafoetida Powder – 1 teaspoon
Salt – 2 teaspoons or as per taste
Water – 8 cups
Directions
- The previous evening, place rice flour in a large vessel and mix in enough water to form a thick dosa-like batter. Leave it overnight to ferment. The following morning, dilute the batter with additional water until it is thin.
- Blend green chilies and cumin into a fine paste and incorporate it into the rice batter. Season with salt and asafoetida powder, mixing thoroughly.
- Place a thick-bottomed, wide vessel on the stove, add 8 cups of water, and bring to a boil. Once boiling, lower the heat and gradually stir in the rice batter (assistance may be needed for pouring or stirring). Cook over a low flame, stirring constantly until the mixture thickens. Adjust the salt to taste, then remove from heat and allow to cool.
- Lay out a clean, thick plastic sheet in a sunny area, such as a terrace or backyard. Fill a Murukku Press fitted with a “one star hole” plate with the koozh dough and extrude long, straight lines until all the dough is used.
- Leave the dough to dry in the strong sunlight throughout the day. By evening, the dried vadams should be easy to collect and can be broken into the desired lengths. If not completely dry, continue drying the next day. Once dry, store in an airtight container; they will remain fresh for over a year.
Hi
The vadams looks great,and your recipes are mind blowing.
I tried making the Javarisi vadams a couple of time ,But I’m in vain, it never came out well.I am wondering where I am going wrong..the dough comes out great after boiling,even while pouring it on the sheet it looks splendid but in a day or two it splits,the laid dough starts to disintegrate like a world map..
could you plz help,by giving a hint how to resolve.
Thanks
shankari
Hi Shankari,
Thank you for visiting my site.
I think the Koozh you are making is thinner than what required. The dough should be semi liquid so that when it is dried well, it will not break. Also you can add little rice flour while making the koozh which will bind the dough and it will not break.
Hi Kamala,
Thank you.
will keep you posted about my attempts in making the vadams.
Thanks again
Shankari
I tried the javvarisi vadams in the exact proportion and they came out very well…thank you so much….
Its v nice!!! How many cup parboiled rice or raw rice before soak?
Awaiting to hear it from u..will keep posted if it comes out well.
Hi Achu,
It depends upon how much you want to make. It is prepared in bulk so that it can be stored for a year. If you want to try, you can start with 3 to 4 cups and for one cup rice you can use 2 to 3 green chillies. Anyway, it should be prepared only during summer, that too during March-April.
Kamala madam
I am regular visitor to your site. 4days back tried Rice Vadavam and kept in sunlight. Today i have fried a little bit as sample. Taste is good. I know only sago vadam,urad dhal vadam. Now this rice vadam recipe will be permanent recipe for rice vadam in my collection. Thankyou very much for giving exact measurements with detailed preparation method.
Thank you Kavya. I am really happy to note that you have tried rice vadavam and you liked the taste.
Madam,
Your recipes are marvellous. Almost the whole stock of south Indian recipes you have given in your website. In Vadam making can you please write about making of Rojapu Vadam. Kindly reply in urgence.
Thanking you.
With regards,
R.Anandapadmanaban
Thank you Anandapadmanaban for your kind comments. The rose flower design vadavam are made commercially using “moulds”. Basically it is javvarisi vadam, but in the koozh little pink colour is added and poured over the moulds and dried. But I do not find any mould in the shops. So I never tried it.
We made javvarisi vadam , but initially in the koozh was tasteing good but after drying when it was fried , the taste of salt was very high. How to determine the correct amount of salt. Can this salty vadams be corrected
Hi Kamala Venugopalan,
When you taste the khoozh it contains water and you will not feel the excess salt. But once it is dried the water content in the koozh also absorbed and you get the salty taste. For vadams, you have to add little less salt. To determine the correct amount, when you prepare koozh, first add half of the quantity of the salt required. Then taste it. If you feel it requires more salt, then add little more but not too much. The taste of the koozh must be half salted.
Now for the already prepared salty vadam, you cannot correct it. But you can consume it in different way. Fry these vadams and have it with curd rice. Or fry and add to the “Pori” (Puffed Rice) and make it as Masala Pori. Also you can fry and add it to curd and make Curd pachadi.
my dough for vadam comes out well. But when i fry the vadams, they turn out red, not white as it should be. could u suggest a remedy?
Hi Meera sriram,
If the batter over fermented or more lemon is added to the batter, the vadam will turn red after frying. Sometimes frying on overheated oil for long time will also make the fried vadam red. When the oil is in moderate heat put some vadam and fry for just a second (like frying appalam) and check whether you get the white vadam (but it is actually turn light cream colour when you use parboiled rice for vadam). However, once you prepared the vadam, it cannot be rectified.
Hi Mam,
made javarisi vadam and came out very well but when i fried it the vadam was not at all crisp but hard and rubbery.can you please tell me why
It seems the oil is not heated well. Another reason may be the vadam is too thick and hence it is not frying well.
It seems the oil is not heated well. Another reason may be the vadam is too thick and hence it is not frying well.
I’m a beginner
for rice vadam which rice should be used par boiled rice or other specified rice varieties ?
Both the rices you can use. If you are using rice flour, you can make flour from the raw rice. If you are soaking and grinding, then use Parboiled Rice.
Is it raw rice or boiled rice flour
You can make it with both the rices.
5inally prepard Koozh vadam ,the steps are really helpful nd vadam also sooo tasty………..:-)
Nice to hear that you prepared koozh vadam. Thank you for your feed back.
Hi
I have tried Javvarisi Vadam its very tasty. Can i grind big onion and green chilli together to a fine paste and do the same procedure? I like onion flavor….please reply
If you grind the onion, sometimes it will give bitter taste. Normally for Onion vadam (also called pakoda vadam), sambar onions and green chillies are chopped finely and add to the Koozh and make small drops and dry it. It will taste like pakoda when fried.
These vadams are very tasty but there is an issue . It sticks to your teeth. Can you please help me with an idea to avoid this issue ? What is required to take care while preparing ?
If it sticks to your teeth means, it is not fried well. Also the “Koozh” should be cooked well to get soft and crunchy vadam.
Hallo Madam,
After long I have come back again to clear one doubt. Yesterday I made javvarisi vadam and put for drying. Today I could see in a vadam,there are some gaps coming. could please advise me what could be the reason…it has not come a full round shape, there is some gaps in between. I made this in pouring consistency only. when I poured, it was round but after 1day, there is some gaps coming in a vadam…waiting for your reply..if u correct me, so that next time when I make, I may not go wrong.
One more doubt also. today I tried rice vadam. till how much thickness, v have to stir. the consistency of the dough should be how much thickness. please give any example. for putting in murrukku press, how much thickness it should be…I know both vadam, I was doing for 1st time..if you correct me now, both rice and javvarisi vathal I can do it correct…please advise me where I went wrong in both vadams. my rice dought was not tough dough, its little bit semiliquid type.
The consistency should be like a soft dough. If you take a lump of the dough in your hand, you should be able to make a ball. If it is semi liquid, you will not be able to use it in Murukku Press. Meantime, Vadams are prepared in summer only. How you are trying in this season??
rice vadam, it got dried today. I just fried a little. size is small after frying. taste is good.my rice vadam is not the same size as your picture given. size is small after fying. I have put in single star murrukku press only, after drying it was very thin and frying small size rice vadam. size I did not get as ur picture shown rice vadam. please correct me where im going wrong in preparation.
Hi Suchithra,
Regret delay in replying. If the oil is not hot enough to fry the vadam, it will stay in the same size even after frying. Heat the oil properly and then add few vadams, it will immediately get fried and the size will be doubled.
Eagerly waiting for reply to my messages. thanks suchithra.
Thank you mam for the reply. I stay in muscat, it’s too hot here now, so drying part no problem. making part only, I was making mistake. with regard to rice vadam, I got clarified now. please help to clarify my javvarisi vadam doubt also. Im pasting my question below again:
I made javvarisi vadam and put for drying. Today I could see in a vadam,there are some gaps coming. could please advise me what could be the reason…it has not come a full round shape, there is some gaps in between. I made this in pouring consistency only. when I poured, it was round but after 1day, there is some gaps coming in a vadam…waiting for your reply..if u correct me, so that next time when I make, I may not go wrong.
May be the air bubbles in the batter is making the gaps. Make slightly thicker consistency and stir well and try.
sure mam will go as per ur instruction. thank u.
I believe people from different states have different recipe for the same “Tamilian” Vadaam. Is that true?
Yes.
Hi I live in Bangalore Koramangala and would like to buy a few of those vadams in my neighbourhood. Alternatively if there’s some home delivery or on line sales pl let me know. Or if some one can bring some and sell them here. Please let me know even if it’s available in HSR BDA complex I can buy from there
S
Krishnamurthy
Mob: 9448262730
You can buy it online. Check these websites:
Trendy foods
delight foods
Your vanthal was awesome I tried which came out well but while drying some mud got stuck on them what to do? Kindly suggest almost every thing