“Welcome to the enticing world of Indian cuisine! In this context, we’ll guide you through the process of making a delightful homemade Indian snack – Rice Masala Vadam. Discover the secrets to crafting these crispy delights through sun-drying and deep-frying, ensuring you can savor their irresistible flavors with every bite.”


Rice Masala Vadam

  • Author: Rettai Kili
  • Prep Time: 5 minutes
  • Dry Time: 3 days
  • Cook Time: 15 minutes
  • Total Time: 3 days 20 minutes


  • 1 cup cooked Kolam Ponni rice,
  • 1 cup water,
  • 1/2 teaspoon salt,
  • 1/2 teaspoon Kashmiri chili powder,
  • 1 teaspoon lemon juice,
  • 1/4 teaspoon turmeric powder,
  • 1/2 cup rice-soaked water


STEP 1: In a large vessel add cooked Kolam Ponni rice and water; mix well and set aside overnight.

STEP 2: In a mixer grinder jar transfer the soaked and cooked rice and save the soaked water for later.

STEP 3: Add salt, turmeric powder,  Kashmiri chili powder, and lemon juice and grind into a fine paste

STEP 4: Add 1/2 cup of soaked water and grind into a fine koozh Add 1/2 teaspoon of lemon juice and mix well.

STEP 5: Take a long cotton cloth and spread it under the sun.

STEP 6: Take a spoon of koozh and spread it in your desired shape on the cloth finish the entire batch and let it dry in the hot sun.

STEP 7: After 5 hours of sun drying, you can easily flip the vadam. Flip gently if it is coming easily do it for the entire batch.

STEP 8: Let the Vadam be in the sun till the sunset. Keep the Vadam inside during the night

STEP 9: Dry under the sun for 5 days and store it in an air-tight container.

STEP 10: Fry the Vadam in hot oil flip it for even cooking and place it on a paper towel to drain excess oil.

STEP 11: Serve this anytime and go snack to your family.

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!