Rice Vadagam : Sun Dried Raw Crispies Made From Left Over Cooked Rice

Vadagam, popularly known in South India, is a sun dried raw crispy. There are different varieties of Vadagam made with different ingredients. These crispies can be stored in air-tight containers for a very long time. They are then deep fried in oil whenever required and served as side with Rice.

Rice Vadagam is one such crispy made with left-over cooked rice. Food is precious, so we do not throw away left-over rice. We make these crispies and store them for latter use.

This instructable will guide you on how to make these crispies from left-over rice.

• What you see in the first picture here is some left-over cooked rice after dinner which is kept in a bowl.
• Add enough water to the bowl to cover the entire rice and leave it overnight.
• Next day, drain out the water from the rice and keep it aside. the rice is little fermented and becomes soft

Ingredients required

• Two teaspoons of red chili powder
• Two teaspoons of Cumin seed
• Two teaspoons of Fennel seed
• Salt to taste
• Two medium sized onions

Preparation

• Add all dry ingredients in a mixer grinder and make powder
• Chop the onions and make a rough paste in the mixer grinder

• Mash the fermented rice lightly with a spoon
• Add the spice powder prepared earlier to the rice
• Add the onion paste and mix well

Now our rice mix to prepare the crispies is ready

Now we need to make small rough shaped balls with the rice mix

• Use a large sized sifter or any such material. I have used a sifter made of bamboo
• Cover it with a clean cloth and keep it in the sun
• Take small amount of rice mix in your hand and make rough-shaped balls like this over the cloth
• Leave this in the sun till all the crispies are completely dried

Once the crispies are fully dried, you can collect them and store in an air-tight container.

These crispies can be deep fried in oil and served as side with Rice