Rice Vadam Vathal Recipe | Arisi Vadam Vathal – Easy Method

Rice vadam/vathal is traditionally made by grinding soaked rice into a fine paste and then cooked to a dough consistency and then given shape by using a murukku press. But here I am going to show this using a pressure cook easy method.

Either use parboiled rice or raw rice to prepare this vathal. I have used parboiled rice so added 3 cups of water. If using raw rice, add only 2 cups of water. Usually, for making rice I leave it for 3 whistles. But for making vathal I need gooey consistency so I leave it for 5 whistles here. Either mash the cooked rice using a spatula or else you can grind it coarsely using a mixer too.

You can even make variations in making this vathal. Instead of chili powder, you can also use ground green chili paste. To get the extra flavor you can even add 1 chopped onion while pressure cooking the rice. As we are cooking in the pressure cooker there is no need to check for the consistency. It is very easy than the traditional method. Now let us see how to prepare this recipe.

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Rice Vadam Vathal Recipe | Arisi Vadam Vathal - Easy Method

Print Recipe

Crispy rice vadam vathal.

• CourseSide dish
• CuisineSouth Indian

Servings	Prep Time
30 pieces approx	10 min

Cook Time

30 min(excluding dry time)

Servings Prep Time 30 pieces approx 10 min

Cook Time 30 min(excluding dry time)

Rice Vadam Vathal Recipe | Arisi Vadam Vathal - Easy Method Print Recipe Crispy rice vadam vathal. CourseSide dish CuisineSouth Indian Servings Prep Time 30 pieces approx 10 min Cook Time 30 min(excluding dry time) Servings Prep Time 30 pieces approx 10 min Cook Time 30 min(excluding dry time)

Ingredients

• 1 cup Par boiled rice/Pulungal arisi
• 3 cups Water
• 1 tsp Chili powder
• 1 tsp Cumin seeds/Jeera
• salt to taste
• 1 cup oil to deep fry

Servings: pieces approx

Instructions

1. Soak rice in the water for one hour. I have used parboiled rice. Wash it thoroughly and transfer soaked rice in a pressure cooker. Add 3 cups of water to the rice.
2. To that add chili powder, cumin seeds, salt to taste and mix well. Pressure cook for 5 whistles. Let cool completely.
3. Then open the lid and mash it thoroughly or you can grind it coarsely using a mixer too.
4. Spread a cling wrap on a plate and set aside. Grease murukku press with star plate. Fill 3/4th of the murukku press with prepared rice.
5. Squeeze the batter in circular form. Make 2-3 circles only. do not overcrowd. You can even place it as a drop or make any shapes of your choice.
6. Once done let it dry in the sun for a day or two or until it is dried completely.
7. Heat oil in a kadai. Once the oil gets heated add dried vadam one by one. Cook until it is doubled in size and turns a crispy golden brown color. Remove it on a kitchen towel to remove excess oil. Serve hot with rice.

Recipe Notes

• I have used parboiled rice so added 3 cups of water.
• If using raw rice, add only 2 cups of water.
• Either mash the cooked rice using a spatula or else you can grind it coarsely using a mixer.
• Instead of chili powder, you can use ground green chili paste.
• To get the extra flavor you can even use 1 chopped onion while pressure cooking the rice.

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Delicious and crispy rice vadam/vathal are ready to relish.

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