Left-over rice Kondattum (Bakkiaylaelae seetha vodi) is a fried dish that can be had instead of pappads. In olden days this was prepared and kept in the summer season and was had along with rice in the monsoon season when pappads could not be prepared. These Kondattum or Vodi (as we call in Konkani) could be stored in air tight containers even for one year if dried properly. That means they have/had a longer shelf life than pappads.
Left-over rice Kondattum (Bakkiaylaelae seetha vodi) was prepared by me from left over par boiled rice (Matta rice or Vadi ari in Malayalam; this is brown rice usually taken for cooking. This is not single boiled rice). You can even use the white par boiled rice or even raw rice as well.
Ingredients
You need
- 2 cups of cooked brown rice
- 1 medium size onion cut into small cubes
- 2 to 3 green chillies (or depending on your spiciness level)
- 4 to 5 red chillies (or depending on your spiciness level)
- Salt to taste
Method
Drain away all the water from the cooked rice. You need not use fresh rice you can use the one which you had kept in the fridge the previous day.
Add the rice along with onions, green chilies, red chilies and salt to a mixer grinder and grind to a fine smooth paste. Need not add water for grinding. Check for salt and add if required after you finish grinding.
B) After grinding
Pour this paste into a hard bottom wide mouth vessel and keep on the gas stove. Use a low to medium flame. Keep stirring. If required you can add a little water. I mean as you stir if you feel that you have to apply more pressure to stir add little water and give.
Keep stirring continuously or chances of it getting stuck to the bottom is more. Once it starts to bubble switch of the flame and leave it to cool. Even then keep stirring in between or everything will settle and stick to the bottom.
In the mean time smear oil on to plastic sheets you can even use your cooking oil Schacht so the need for smearing oil on it is not required. Once cooled take a clean and dry spoon and drop small globules of the batter on the sheet as shown in the photograph.
Leave it in the sun to dry for 2 days. The third day the Vodi will just leave from the sheet and come in your hands. Collect all of them in a plate and leave for one more day in the sun to dry completely. The next day dry in sun again in case any excess moisture is left out.
Your Left-over rice Kondattum (Bakkiaylaelae seetha vodi) is ready.
Shelf life : 6 months to 1 year
Heat oil in a kadai for deep frying. Fry the Vodi in medium to low flame. Crispy crunchy fresh and homemade Vodi are ready to be served with rice.
