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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.

Step 1: Soak Left-over Rice in Water

  • 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

Step 2: Prepare the Ingredients

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

Step 3: Mix All Ingredients With Rice

  • 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

Step 4: Make Crispies

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

Step 5: Collect and Store the Crispies

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

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