Elai Vadam

SpicySpicy Served HotServed Hot
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Servings: 6 Preparation time:
Ingredients:
  • (1 cup - 250 ml)
  • Rice, White, Short-grain, Raw, Plain Raw rice - 1 cup ( I used Maavu arisi/dosa rice, Good quality raw rice is also fine)
  • Salt, Common Salt, Rock Salt, Table Salt Salt ( as needed)
  • Cumin Seed, Shahi Jeera, Nitu Didi cumin seed Cumin seeds - 1/2 tsp
  • Water Boiled Plain Raw Mineral, Hot, Warm Cold, Mix, sparkling, Carbonated Water - (As needed/I used 1/2 cup for grinding, 3/4 cup for mixing)

Instructions (Preparation Steps):

  • Wash and soak the raw rice in enough water for 2 hours. Drain the excess soaked water completely and grind the rice coarsely without adding water. Then wipe the sides and add 1/2 cup water, required salt. Grind to smooth paste like maida. Please note there should not be any grits in the batter. It should be completely smooth. So grind patiently for long time. I used my Indian mixie for grinding the batter and it took 5 minutes. Grind in two batches.
  • Remove the batter in a bowl.Add cumin seeds. The consistency of batter should be slightly thinner than dosa batter.
  • Now take a banana leaf and spread the leaf inside the plate according to its shape.Add 1/2 ladle of batter and swirl the plate. Batter spreads all over the plate. If you don’t have banana leaf, just spread the batter directly in the plate & swirl/rotate it.It also works but its difficult to peel once its cooked. If you have 3 plate or 6 plate ilai vadam stand, follow the same and spread the batter in all the plates.
  • Heat water in an idli pot. When the water comes to roll boil, place the idli plate.Let it steam for 5 minutes. The color of batter changes to pale white & transparent after cooking. Remove the leaf from the plate and let it become warm. Peel the cooked vadam and spread in a cotton cloth( Dhoti) or in a polythene sheet. Do not put in newspaper. It will stick with it.
  • Let it dry in balcony or under the sun for one day. If you don’t have this option, dry it under the fan wind. When it dries up, it shrinks in size & changes in color slightly.
  • After one day drying, it would have dried up to 75%. During night, keep it under the fan. If its crispy all over, its ready. If its soft in the middle, it needs more time to dry. So the next day, keep it under the sun & repeat the same till its completely moisture free. Store it in a box & use it for months. Stays good even for an year if prepared properly.
  • Heat required oil in a kadai to deep fry. Break the vadam into half & deep fry in oil. Flip & cook both the sides. Remove & drain in a tissue. Sprinkle red chilli powder on top & serve as an evening snack or with any variety rice !
  • Enjoy !
  • Note:
  • The consistency of batter is very important. Do not make it too watery or thick.
  • You can make this vadam with idli rice instead of raw rice.
  • Steaming takes maximum 5 minutes.
  • Try to peel the vadam after its cooled down.

Cook's Tip:
Always warm dry spices like cumin seeds, cardamom, cloves, etc. on a griddle before powdering. They will grind faster and the powder will be finer.
2854 likes
Cut down on the amount of salt used on your food by adding lemon instead to enhance the flavor of the food.
405 likes
Due to its mushy texture cooked oats is not such a preferred rice substitute but when cooked the right way, the grains can be full and not too sticky. Dry roast a cup of oats in a pan under low flame for 5-7 minutes. Meanwhile boil 1-1/2 cup of water in pot and once the water comes to a boil, add the roasted oats and mix once. Cook under medium flame until all the water is absorbed.
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