Pazhaya Sadham Vathal, today we will see a very very easy Vathal recipe prepared using leftover rice (parboiled rice / puzhungal arisi), cumin and green chilies.
Usually, people tend to throw away the leftover rice but you can use it to prepare this yummy sundried fryums. Pazhaya Sadham can be used to prepare cutlets too. We will see how to prepare vathal. Whenever there is some leftover rice, keep it in refrigerator if it’s from dinner. Grind rice with cumin powder, chili and salt to coarse paste like consistency. Make small balls and keep on a plate. Leave it under sunlight and depending on the weather condition, vathal will be ready in one or two days.
It’s peaking hot in Chennai so I’m trying to make use of it and preparing all sundried vathal varieties. Fry this vathal in cold pressed groundnut oil and enjoy with Koozh.
You can also grind mint or coriander leaves for the additional flavours and mix with rice paste. Instead of collecting leftover rice from single day, you can keep collecting leftover rice for two or three days and make vathal in bulk.
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Pazhaya Sadham Vathal
- 1 cup cooked rice
- Cumin powder - 1 or 2 tsp
- Chili powder - as needed
- salt to taste
- Please check the instructions below.
How to make sundried leftover rice vadam
- Grind cooked rice, cumin powder, chili powder and salt in a mixer to coarse paste. Do not add water while grinding.
- Take a plate and make small balls of the paste. Keep them over plate and let it sundry for one or two days. Once ready, store in a clean jar. Deep fry when needed.