Thursday, February 2, 2017

Cooked rice Vadagam (leftover) in dehydrator

In Tamilnadu, the leftover rice would be preserved by soaking it in water and served as next day's breakfast along with pickle (not my favorite till now and hence I used to carry a pack of biscuits in my handbag years ago and sometimes I would accept that  too if served with love.....Anything tastes better if given with love :) ).  Some people would cook the old rice with fresh rice the next day and the whole rice will get the old rice flavor, and it is not ok. Some would put the rice in fridge and would give it a . makeover to give lemon rice or puli rice the next day (that's a better idea, as food stays safer). But I won't recommend it for lunch packs in hot regions (we can have it home).  In colder countries it is not a major issue. The old rice stays good for at least 3 days in fridge (why 3 days? ...because it is the food blogger's way of telling it. But I know some people who would cook rice one day and use it the whole week. It tastes good too. Everything depends on the weather).
Leftover rice vadagam was not my mother's idea either. But I started making this kind of vadagam occasionally, using leftover rice  and my hubby likes all kinds of vadagam. But here in US, there won't be much leftovers as we all cook precisely for a tiny family. Then also, I got some leftovers the other day and prepared vadagam (fryums / fritters) using dehydrator. So if anyone is totally in love with vadagams, then they should cook one more cup of  rice and try my recipe. It tastes just like koozh vadagam.
Here is my recipe for 'spicy leftover rice vadagam'. Here I have used a dehydrator and it took just 12 hours to dry. Sundrying is a better way too.
Blend together cooked rice , shallot, green chili, cumin,, curry leaf,  hing, salt .
My idiyappam squeezer 
Squeeze it on a plate of dehydrator (over a cloth)

Switch on in high mode.

It would be ready in 10 - 12 hours. 

Put them in a dry plate and let air dry for 1 more day.

Store in ziplock bags

Vadagam after frying in oil

Cooked rice - 2 cups
shallot - 2
green chili - 2
salt - 1/2 tsp
hing - a pinch
cumin - 1/2 tsp
curry leaf - few

If there is leftover rice, keep it in fridge or start making the recipe immediately.  Do not soak it in water or keep in room temperature (for making vadagam).
Using a blender, finely grind all the above.
Fit a star mould in  a murukku squeezer (idiyappam maker) .
Spread a clean cloth on dehydrator plates. Squeeze the vadagam batter (see photo).
Close the lid and set it in high.
It may take 12 hours to dry.
Spray little water in the back of the cloth and peel the dried vadagams.
Keep on a clean dry plate and air dry for a day or continue drying in a dehydrator for another 6 hours.
Remove and store in airtight containers.

Serving suggestion:
Before serving, heat required oil in a wok. Deep fry the vadagams in small batches.
It fries very quickly. Take out and place on kitchen paper towels.
Serve as side dish (like papads / appalam) along with sambar rice or any rice.
The fries are served as snack also.


Anonymous said...

Is it crispy & melt in the mouth when fried? For i tried making it in dehydrator but when fried they were a bit chewy when eaten. But seeing ur recipe i would like to give it a second try

Vikis Kitchen said...

Mine was crispy and not chewy . I think the rice quality may give a difference. We normally buy Everest brand Basmati rice ($7 / 10 lb) for everyday cooking. Though the name is basmati, it is the same as raw rice (pacharisi not parboiled). Please try using raw rice and it may be crispy. Thanks .

Fadi said...

Really cool post, highly informative and professionally written..Good Job
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