Koozh vattral - Vathal koozh


Raw rice (Pachcharisi - Maavu arisi) - 1.5 kg  [ Use new rice ]
Javvarisi (Sago) - 0.25 kg
Green Chilly - 0.25 kg
Salt - 1 and 1/2 tablespoon
Crystal Salt - 1 and 1/2 Ladles (Kuzhi karandi)

The above quantity of ingredients can be used to make vattral for 1 year.
If you do not have a big bronze vessel, use a 10 litre pressure cooker. You need to make koozh 2 times with the above ingredients.
Use new rice. Vattral will be white when fried. If the rice is old, vattral will turn brown/red on frying.


Day 1 Night
  1. Soak rice in water overnight
Day 2 Morning
  1. In the morning, grind the rice in a wet grinder nicely
  2. Add salt to the rice batter and mix thoroughly
  3. Leave this batter until next day night
Day 3 Morning
  1. Soak javvarisi in water till night
Day 3 Night
  1. In a mixer grinder, grind green chilly and crystal salt with half a tumbler of water. Keep this ready
  2. Heat water in a big bronze vessel (Amount of water must be twice the amount of rice batter)
  3. Allow the water to boil
  4. Add javvarisi along with the soaked water to this
  5. Heat till javvarisi is cooked. (Press the javvarisi to check consistency. Might take around 10 to 15 minutes)
  6. Add the grinded green chilly
  7. Let this boil for 5 minutes
  8. Turn off the stove and bring the bronze vessel to floor
  9. Add the rice batter. While adding rice batter, stir continuously (If not stirred continuously, rice cakes will form)
  10. Turn on the stove in low flame
  11. Keep the bronze vessel on stove. Close the vessel with a lid
  12. Heat this for 5 minutes
  13. Stir the koozh and again heat for 5 minutes
  14. Touch water in hand and touch the koozh. It should not stick in the hand
  15. Transfer the koozh to a different vessel. Don't keep it in bronze vessel
Day 4 Morning
  1. Use a naazhi / achchu and make vattral

Rice batter


  1. Wow :) very nice explanation... thanks mam.. i ll try this and get back :) thank you.. Swathy Arun

  2. Thanks Swathy. Do try it and let me know how it goes.

  3. Very tasty. I tried with ladies finger.

  4. how long this should dry under the sun?

  5. Awesome mami
    I am going to try

  6. Awesome mami
    I am going to try

  7. Why the fried vathal sticks to the teeth?

  8. If koozh mavu is wattery after 1/2 hour heated in low flame. How to rectify?