Killu Vadam Recipe – How To Make Killu Vathal–2 Versions

• Leftover Rice – 2 cups (Its cooked parboiled rice/ Saapatu Puzhungal arisi)
• Green chilli – 3 nos
• Cumin seeds/Jeera – 2 tsp
• Small onion – 15 nos
• Lemon juice – 1/2 lemon (small size)
• Salt – as needed
• Water – very little

Version – 2

• Steamed rice/ Boiled rice – 1 cup ( Lunch rice, saapadu arisi)
• Green chilli – 3 nos
• Cumin seeds/Jeera – 2 tsp
• Small onion – 15 nos
• Lemon juice – 1/2 no ( small size)
• Salt – as needed’
• Water – 5 cups ( as needed)

METHOD –1
• Add water to the leftover rice till it immerses and leave it overnight. The next day morning, take the rice and drain the excess water. Take the rice in a big mixie jar. Add green chillies, hing and salt. Grind to a smooth paste adding very little water if necessary. Add water in a tbsp only if needed. It should come like a thick paste. So do not make it watery. Its the most important point to keep in mind. 

• After grinding the paste,transfer it to a vessel. Chop the onions into small cubes and add to the rice paste. Add cumin seeds.Sprinkle few drops of lemon juice. Mix well and check for salt. Take a cotton cloth or plastic sheet/Polythene sheet. Pinch the rice dough and arrange it in the cloth as shown below. Let it dry under the sun for 3-4 days till it shrinks and change in color. Keep it under the fan during night.

• Heat oil to deep fry and fry the vadam till it becomes crispy. Deep fry one or two to check whether its dried up completely. If its not chewy and soft inside, vadam is dried. Else sun dry it for another day or two.Fry the vadam till onions turn slightly golden brown. This vadam browns faster as we use cooked rice and onion. This vadam tastes slightly hard that method – 2. So fry in medium flame carefully. Do not burn them. Remove and serve with rice varieties !!
• Remove and serve as an accompaniment for rice.

METHOD –2

• Wash and soak the rice for 2 hours. Grind it to a smooth paste adding green chillies, hing , salt & enough water. I added 2 cups of water to grind it.
• ( Actually this batter has to be fermented over night.But I skipped this step and made the batter instantly by adding lemon juice for sourness).

• Add 3 cups of water in a kadai. Let it roll boil.Add the rice paste and mix well.

• Add cumin seeds & required salt. Mix well and boil the mixture till it becomes a thick paste. After it becomes a thick paste and leave the sides of pan, add water around the paste and cover the kadai with a lid. Adding water in the sides help to prevent the burnt bottom. Keep the flame low and cover cook the mixture till it changes its color to pale white.

• After the mixture is cooled down, add lemon juice and chopped onions.Check for taste.Pinch into small pieces by dipping your hands in water.Spread them on a white cloth or polythene sheet.

• Let it dry for 3-4 days till it shrinks and changes in color. Keep it under the fan during night.

• Heat oil and deep fry one or two to check whether its dried up completely. If its not chewy and soft inside, vadam is dried. Else sun dry it for another day or two.Remove after the vadam is fried well. Onions should turn slightly golden brown. Do not burn them.Remove and serve with rice varieties !!

Enjoy !

• As I told, method 1 is easy compared with method 2. Its ideal for beginners and leftover rice can be used effectively in this summer. 
• In method 2, you can add more water while grinding & cooking the batter. If the batter is too thick, vadam may taste hard. So make the batter slightly thin.