Arisi Vathal (Rice Vadam) Recipe

Wash 2 cups of boiled rice (puzhungal arisi) thoroughly under running water two to three times until the water runs clear. Soak the washed rice in enough water for at least 4 to 6 hours or overnight. This soaking step is important as it helps the rice grind smoothly into a fine lump-free batter.

After soaking, drain the water completely from the rice. Transfer the soaked rice to a wet grinder or a powerful blender. Grind the rice into a very smooth and fine batter by adding water little by little as needed. The batter should be of a thin, flowing consistency similar to a crepe batter. Make sure there are no coarse grains remaining.

Pour the ground rice batter into a large heavy-bottomed vessel or non-stick pan. Add 6 to 7 cups of water to the batter and stir well to combine everything smoothly without any lumps. The mixture should be thin and watery at this stage, which is correct as it will thicken considerably during cooking.

Place the vessel on medium flame and begin stirring the batter continuously with a large wooden ladle or spatula. Constant stirring is very important throughout the cooking process to prevent the batter from sticking to the bottom of the pan and forming lumps. Keep stirring without stopping.

As the batter heats up, add salt, cumin seeds, sesame seeds, asafoetida, and green chilli paste if using. Mix everything well into the batter while continuing to stir. The batter will slowly begin to thicken as it cooks. Continue cooking and stirring on medium-low flame for about 15 to 20 minutes.

Cook the batter until it becomes thick, smooth, and translucent, and starts to come together as a cohesive soft dough-like mass that leaves the sides of the pan. At this point, the batter should be glossy and easily pourable but thick enough to hold its shape when dropped from a spoon. Switch off the flame and let it cool slightly for 5 minutes.

Lay clean plastic sheets, zip-lock bags cut open flat, or greased banana leaves on a flat surface or rooftop in direct sunlight. While the cooked batter is still warm and pourable, use a small spoon or your fingers dipped in water to drop small round portions onto the sheets, spreading each into thin flat circles about 2 to 3 inches in diameter.

Leave the shaped vadams to dry in strong direct sunlight for the entire day. In the evening, carefully peel them off the sheets and flip them over to the other side. Place them back out in the sun the next morning. Repeat this process for 3 to 4 days until the vadams are completely dry, hard, and crisp with no moisture remaining inside.

Once fully sun-dried, the Arisi Vathals will look white, semi-transparent, and very light. Store them in an airtight container or zip-lock bag until ready to use. They can be stored safely at room temperature for up to 6 months or even longer if kept moisture-free. Do not fry them while they still have any moisture as they will not puff up properly.

When ready to serve, heat oil in a deep kadai or frying pan on medium-high heat. Test the oil temperature by dropping a small piece of vathal into the oil — it should rise to the surface immediately and puff up, which indicates the oil is at the right temperature. Fry the dried vathals in small batches for about 30 to 45 seconds until they puff up fully, turn light golden, and become crispy. Remove with a slotted spoon, drain on paper towels, and serve hot as a crunchy side dish with rice, sambar, or curd rice.