Kanji Vathal / Rice Vadam


Kanji Vathal (Chettinad)
Some amount of rice was left, as we suddenly went out for lunch. I didn’t like to throw it. So I decided to make rice vadam (kanji vathal) out of it. This is the best season for making vadams and vathals. This is one of the best way to utilize the left over rice. In olden days left out rice was known as kanji. So this is called as Kanji vathal.

Kanji Vathal / Rice Vadam Ingredients:

Left out rice - 2 Cup
Kanji Vathal / Rice Vadam
Red chilli powder - 1 tsp
Salt - to taste
Asafoetida - ¼ tsp
Cumin seed - 1 tsp














Kanji Vathal / Rice Vadam Method:
Add left out rice, salt, redchilli powder and asafetida in a mixie and grind.
Kanji Vathal / Rice Vadam


Add cumin seed and mix it well. Place white cloth in a plate and put this mixture into tiny bits. Dry in the sun light.
Kanji Vathal / Rice Vadam

Next day peel the vadam from the cloth and put in the plate and dry it in the sun for 2 to 3 days.
Kanji Vathal / Rice Vadam

 After drying store it in the airtight container. Heat oil in a frying pan add little bit, when it pops up the oil is ready to fry. Add the vadams in the hot oil and fry all the sides well. Serve with all rice varieties.

Kanji Vathal / Rice Vadam


Note:
If the vadam is not dried well it will stick to the teeth.
So you can dry it well in the direct sunlight 3 to 4 days.
Add green chilli instead of red chilli powder.

Kanji Vathal / Rice Vadam

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