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elai-vadam-recipe
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Elai Vadam Recipe

Learn how to make elai vadam easily at home. you need not have a stand as well. With step by step pictures for easy understanding.
Prep Time30 mins
Cook Time30 mins
Drying time3 d
Course: Snack
Cuisine: Indian, South Indian
Servings: 30

Ingredients

  • Raw rice - 2 cups
  • Cumin seeds/ Jeera - 2 tsp
  • Salt - As needed

Instructions

  • Soak rice for atleast 3 hours. Grind with salt to a very very fine paste/ batter. I ground using my mixie. Grinding smooth is important for crisp texture. Add less water while grinding, then if needed  you can add more water to adjust consistency. It should be slightly runny than our usual dosa batter. Mix jeera.
  • Take 3-4 banana leaf and cut into squares so that it can fit your vessel you are going to steam. I used my idli pot, placed a idli plate(lower plate) and kept the idiyappam mesh steamer. Clean the banana leaf, grease very slightly with oil and pour as we do dosa. This should be thin as much as possible. If thick, adjust water consistency. Steam for a minute, while you do in other banana leaves. Takes just a minute. The colour will change as shown in the picture. Using tong we use to fry papad, take the leaf and peel it, while you steam the next. Repeat the process until you finish all the batter.
  • As you peel, you can arrange in a clean white cloth for drying. Do not let it fold while you peel as it will stick. Dry in sun or shade or in fan wind. The next day it will be fully dried. But dry for 3 days for safer side. If you have sun, dry in sun.
  • Store in container immediately after drying – don’t keep overnight outside. Once dried completely, fry in enough oil and drain in paper towel.

Notes

  • Do not grease with more oil as you cant make round shapes. Do with less oil. No need to grease every time, just 3-4 times once.
  • You can use vadhaam tree leaf which is also large enough to steam these vadam.
  • If you grind the batter coarse, then it will come out hard crisp.
  • If you make vadams thick, then it will not dry easily, you may need sun for drying.
  • In case you add more water and make the batter too runny, keep aside for an hour, drain the water that comes over the top and then try making.
  • If you don’t have idli pot as I have (using cloth) you can use a big kadai with lid too for steaming.
  • If not dried properly then you can try preheating oven for 190 deg. C and spread the vadams inside and leave it as such for ½ hour or an hour. Then store it.
  • You can microwave in high for a minute too instead of deep frying in oil.
  • Do not make too big, I made big, but I have to break it before frying. Otherwise it gets fried and enlarges big. So its up to you if you can stand and make, make small or make big and break before frying.