In a mixer jar, add two cups of cooked rice and two green chilies broken into small pieces. Add water little by little and grind into a thick dough-like consistency, as shown in the video. PS - I am using the term dough here as its thick. You can call it however you prefer.
Depending upon the mixer jar size, work in batches and prepare the dough. For this entire two cups of rice, I used only 1/4 cup of water. If your rice is mushy or if you had soaked the rice, you won't need a 1/4 cup of water even. Add water cautiously.
Transfer the ground rice mix into a bowl and add salt and the chopped onion. Mix thoroughly. Make sure the salt is well incorporated and set it aside. The killu vadam dough is ready.
Preparing the batter for green vadam-
In a mixer jar, add 2 cups of cooked rice, cumin seeds, carom seeds, salt, green chilies, mint leaves, curry leaves, and cilantro.
As we need a pouring consistency batter for this vadam, add little extra water. Add about 1 cup of water and grind it into a smooth batter as shown in the video.
Rinse the mixer jar with 1/4 cup of water and add it to the batter. Check the consistency. It should not be too thick, and it should not be too runny. I added 1/4 more cup of water. I used 1.5 cups of water in total. Again, if your rice is mushy or if you had soaked the rice, you won't need 1.5 cups of water.
I place the vadams on a transparent shelf-liner. I place it on a table, but you can keep it on the ground also. Also, I place two wooden planks on the side, so they stay in place.
Wet your palms, take a handful of batter, pinch a small portion of the batter, and place them on the liner. Make sure there is some space in between each vadam. Similarly, do the same with the remaining dough.
In the same liner or a separate one, drop a spoonful of green vadam batter. I used my 1 tbsp measure spoon. Make sure there is some space in between each vadam. Similarly, do the same with the remaining batter.
Now keep the vadams in a sunny area and dry under the direct sun for three days or until they are dry. There shouldn't be any moisture left. Depending upon the area you live in, the timing might differ.
Here is the schedule that I followed,
Day 1 - Prepared the batter and placed the vadam for drying
Day 2 morning - Flipped the killu vadam and let it dry
Day 2 evening around 3 PM - Flipped the green vadam and let it dry
Day 3 - Transferred the vadam to a plate and covered it with a cotton cloth, and kept it under the sun. Covering with a cotton cloth helps in windy weather and helps to keep the vadam in place.
Day 3 evening - The vadams were completely dry, and I transferred it to an air-tight container.
Frying the vadams-
Heat the oil as required for deep frying the vadams. When the oil is hot, add the fryums. For the green vadam, you don't need to flip and make sure you press it when it is in the oil so that it doesn't curl. Don't fry them for more than 20 seconds. They turn brown very fast.
And same with the onion vadam. Drop the vadams in the hot oil, and fry till it's light golden brown or until the bubbling sound stops.
You can make this vadam with par-boiled or raw rice variety. Par-boiled rice has its flavor. I have tried this vadam only with raw rice variety.
While most of the recipes ask to soak the rice, I have always made this vadam without soaking the rice. It has always worked out. I haven't had any issues.
Adjust the salt and spices according to your preference.
You can make the green vadam either with mint or cilantro or curry leaves. I love the combination of all three. Also, cumin seeds and carom seeds are optional. Adjust the measure accordingly.
If you had soaked the rice or if your rice is mushy, adjust the water amount. Please check the batter/dough consistency in the video.
If your batter has become runny, you can add some rice flour and thicken it up.