Soththu Vadagam is my all-time favorite, right from my childhood. My mom use to make this a lots in summer and store it in an air-tight container. As these vadagam required to be sun dried, the perfect season for making these vadagam’s are summer.
Bangalore weather is very moderate, neither too cold in winter nor too hot in summer. But this time, the summer is Bangalore is boiling and so I found it quite suitable for making these vadagam’s, else I use to buy this in a nearby grocery shop which is so expensive else I get it in bulks whenever I am to my hometown.
These vadagam’s are made from the leftover rice which is fermented overnight in water and then grounded to a paste with little salt and pressed with a mould to desired shape. A perfect summer leftover recipe with rice, never miss to prepare and store it. Let us move on to the recipe…
- Steamed rice – 3 cups
- Salt – as required
- Oil – 1 cup
Making of Sothu Vadagam / Rice Crackers –
- Take steamed rice in a wide mouth bowl, pour 3 to 4 cups of water or until the rice sinks in water.
- Cover with the lid, and leave it overnight. Let it ferment.
- Next day morning when you open the lid, you could see the rice fermented.
- Drain the water, add in the rice to the blender and them blend them well to a fine paste.
- Transfer it to a bowl. Take the press (murukku press or icing cone), scoop 2 to 3 tbsp of grounded paste to the press.
- Spread a white cotton cloth, and squeeze the press from top to down of the cloth, so that the rice paste falls to a line in the cloth.
- Now sundry the cloth for 3 to 4 days or until the rice paste dries well and becomes like a stick.
- After its done, remove the vadagam from the cloth, if not able to remove turn the cloth to the other side, sprinkle little water over the cloth and pull the vadagam.
- Spread it in a plate and sundry for 3 to 4 hrs.
- Store it in an air-tight container.
- Heat a cup of oil in a kadai, drop in the vadagam and deep fry them until they double in size.
- Drain the oil and store it in an air-tight container once it comes to room temperature, else it would become soggy.
Goes out well with sambar sadham, Bisibelebath, Lemon rice, Puliogare and a perfect combination when served with steamed rice and puzhikuzhambu or vathakuzhambu.
This is something that I have heard of for the first time but I love everything made from rice and I am sure I will love this too.
This is one of authentic dish in all South Indian families
Great recipe! I often experiment with rice crackers, but have never found a recipe I am satisfied with. With the fermented rice, sun drying and frying, this sounds delicious.
We prepare it in bulks in summer and store over for the whole year
I don’t have one of those things to make the correct shape. Do you think it would work with just small circles or rolling it by hand? Also, when you ferment the rice, I am assuming your kitchen is warmer than mine. Do you think a 24 hour ferment would be reasonable?
You cant roll with hands, you can use the icing cone and fix the nozzle you like and proceed. Will share another one which you can shape with hands
24 hr ferment is good