Leftover rice vadagam was not my mother's idea either. But I started making this kind of vadagam occasionally, using leftover rice after marriage and my hubby likes all kinds of vadagam. But here in US, there won't be much leftovers as we all cook precisely for a tiny family. Then also, I got some leftovers the other day and prepared vadagam (fryums / fritters) using dehydrator. So if anyone is totally in love with vadagams, then they should cook one more cup of rice and try my recipe. It tastes just like koozh vadagam.
Here is my recipe for 'spicy leftover rice vadagam'. Here I have used a dehydrator and it took just 12 hours to dry. Sundrying is a better way too.
|Blend together cooked rice , shallot, green chili, cumin,, curry leaf, hing, salt .|
|My idiyappam squeezer|
|Squeeze it on a plate of dehydrator (over a cloth)|
|Switch on in high mode.|
|It would be ready in 10 - 12 hours.|
|Put them in a dry plate and let air dry for 1 more day.|
|Store in ziplock bags|
|Vadagam after frying in oil|
Cooked rice - 2 cups
shallot - 2
green chili - 2
salt - 1/2 tsp
hing - a pinch
cumin - 1/2 tsp
curry leaf - few
If there is leftover rice, keep it in fridge or start making the recipe immediately. Do not soak it in water or keep in room temperature (for making vadagam).
Using a blender, finely grind all the above.
Fit a star mould in a murukku squeezer (idiyappam maker) .
Spread a clean cloth on dehydrator plates. Squeeze the vadagam batter (see photo).
Close the lid and set it in high.
It may take 12 hours to dry.
Spray little water in the back of the cloth and peel the dried vadagams.
Keep on a clean dry plate and air dry for a day or continue drying in a dehydrator for another 6 hours.
Remove and store in airtight containers.
Before serving, heat required oil in a wok. Deep fry the vadagams in small batches.
It fries very quickly. Take out and place on kitchen paper towels.
Serve as side dish (like papads / appalam) along with sambar rice or any rice.
The fries are served as snack also.