Rice vadagam

Rice Vadagam, Cooked rice fritters, Koozh vathal


  • Rice (cooked) – 2 cups (approx)
  • Chili powder – 1/2 to 1 tspn
  • Hing – 3 to 4 pinches
  • Garlic – 2 to 3 cloves
  • Turmeric powder – 1/4 tspn
  • Cumin seeds – 1 tspn
  • Salt – to taste


  1. Grind all the ingredients in a blender by adding enough water. The consistency of the batter should not be too thick or too thin.
  2. Drop a spoon of batter in a clean wet cloth. Leave some space between each vadagam.
  3. Let it dry completely under sun for 1 or 2 days.
  4. Then remove and store it in an air-tight container.
  5. Deep fry the dried vadagam in hot oil and serve.

Cooked Rice batter, Vadagam dropped in cloth, Dried rice vadagam

Goes well with: Rice

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