494: Elai Vadam/ How to Make Elai Vadam

Most of the Indian housewife makes large quantities of vadam and dry it properly and store it and use it even for 1 year.  Such traditions are dying a slow death now in a fast-paced world. Now a days, Supermarkets are stocking vadam and Vathals.

Elai Vadam is a delicious papad/ rice cracker that is very traditional to the south Indian homes. A simple recipe using raw rice,jeera  and salt. “Elai” in Tamil means leaf and since the batter of these vadam gets cooked in a banana leaf it gets its name. But these days, Elai Vadam stand is readily available and the Vadam can be made using that.

Taking full advantage of the bright summer sunshine, getting ready for the preparation of vadam making in full swing the last couple of weeks.

Today I am going to share my favorite recipe from my Amma’s kitchen. I love them and prefer eating them when just steamed. Most of the times, my Mom make only the steamed vadam to eat them just like that. 

Have fun in making this vadam and you will also enjoy making as much as I did.

Recipe Cuisine:       South Indian

Recipe Category:     Snacks/ Vadams

Preparation time:    12 hours (including soaking and fermentation time)

Cooking time:         1 hour

Makes:                   30

Ingredients

Raw Rice                 2 cups

Javvarisi/ Sago        2 Tablespoons (Optional)

Cumin seeds           1 Tablespoons

Salt                        To Taste

Green chilies -         2-3 Nos.

Special equipment needed are:

Banana Leaves/ Elai vadam stand

Pressure cooker/idli cooker/any steamer

A plastic sheet/ Cotton cloth ( to dry the vadam )

Method:

• Wash and soak the rice for 4 hours.
• Wash and clean the rice and Grind to a fine paste along with salt and green chili. Add water gradually while grinding.

• Allow  the batter to ferment for overnight.  In the morning, you will get a nice fermented aroma from it. After fermentation, you will notice that there is a small layer of water on top of the batter. Remove this water and set aside.
• Soak the Javvarisi for 2 hours.   Cook the Javvarisi in the hot water. Keep aside.

• Now add the cooked Javvarisi and cumin seeds into the batter. if needed you can add more water to adjust consistency.

• Cut the banana leaves and keep ready.
• Grease the banana leaves with a drop of oil and add a ladle of batter on this. Spread it in a circular motion like a dosa.

• Add water in a idli pan and keep a small cup filled with water inside. Keep a banana leaf on a plate, which should fit into the pan.

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• Steam this for a minute. The color will change as shown in the picture.

• Take out the stand and remove the plates. When it is warm slowly peel it off, it will come out easily. Repeat the process until you finish all the batter.

• You can eat them fresh as a evening tiffin. I love it.

• To Store:
• Peel the vadam slowly. you can arrange in a clean white cloth/ Plastic sheet for drying. Let it air dry/ sun dry  for a day or two.

• After drying it, you can store it in an airtight box for up to a year. Whenever needed, fry it like the normal papad.

• Heat oil in a deep-frying pan; fry a vadam at a time, they will fluff up and become bigger than they are.
• Fry in enough oil and drain in paper towel. Serve the Elai Vadam as it is or along with your meal.

• You can also roast it in open flame or microwave it.

Notes:

• You can use Idli rice also.
• Consistency of the batter should not be too thin. If it is too thin, it will run out from the leaf.
• Now a days, Elai vadam stands are available. If you are using the stands, slightly grease the plate with little oil spread the batter and steam it.
• The vadam will stick to the plate if they have not steamed enough or if the plates have not been greased well.
• If you are too tired to make all the vadam in one day, you can store the batter in the fridge and use it the next day.
• Thank you Amma for the tips.

Have a look at the other South Indian recipes here

Puiyodharai

Tomato Rice

Killu Vadam

491:Killu Vadam/ Left over Rice Fryums – Step By Step

Summer is the ideal time to make Vathals and vadams.  Vathal is the most attracting snack with rice for children and elders too. Any type of main course will go with the Vathal and vadagam .

Killu vadam is made using leftover rice. The name comes after the dough is pinched (Killu) small portion to make this vadagam, then dried.  Do try this I am sure you love it.

Soaking Time:                     4 Hours

Preparation Time:                20 mins

Drying Time:                       3 days

Ingredients:

Leftover  cooked Rice           3 cups

Water                                 For soaking the rice

Cumin Seeds/ Jeera             1 Teaspoon

To Grind

Green Chilies                      8 Nos.

Asafetida                            1 Teaspoon

Salt                                    To Taste

Method

• Soak the left over  rice for  enough water for 4 hours.

• Grind green chilies along with a pinch of salt ,Teaspoon of water into smooth paste. Keep aside.

• Strain the rice well and add it to the blender. Grind it to a coarse paste. Transfer this to a mixing bowl.
• Add the  chilli paste , salt and to the rice paste. Mix all the ingredients well. Adjust the salt per your taste.

• Take plastic sheet / Big Plate/ white cloth. Start dividing the mixture and place the vadam in equal interval. Do this till the entire dough is over.

Day 1: Dry it in sun till there is no moisture.  In the evening bring the vadam inside and let it dry under a fan.

Day 2: Then next day morning again dry it in the sun. Now the vadam would have dried 50%. Again, in the evening, bring the vadam inside and dry it under the fan.

Day 3:   Repeat this process till its crispy & slightly browned.

• Once dried completely, store in a clean container & it will stay fresh for years. Use it as & when needed.

• Heat oil in a kadai & Fry the vadams in medium hot oil. Don’t fry them in very hot oil. Because, the vadams may not cook completely. Strain the vadams and Serve it with any variety rice of your choice.

Note:

• Check the weather forecast a day before itself. Make sure you do this on a sunny day. The drying time may differ, according to the outside temperature.
• While grinding add curry leaves for green color.
• If you want, you can add Javvarisi.  the vadam will be more crispy
• You can add finely chopped, coriander, grated carrot in the dough and make veg vadams.

490:Sambaram/Spiced Buttermilk

Today I am sharing the recipe of Kerala style moru Sambharam. It is a curd based savory drink (flavored with ginger, curry leaves and chilies), it cools down the body the way no soft drink can ever do. It served at Sadya as it help to settle down the heaviness after such a huge spread and also aids digestion. If you haven't tasted this yet, do give this a try soon to feel energetic!!

Ingredients

Plain Yogurt/Curd               1 cup

Water                                2 cups

Ginger                               2’’inch

Green chilies                      2 no.

Curry leaves                      2 spring

Salt                                  To Taste.

Crushed Ice                      as needed

Method:

• Crush ginger, chilies and using a mortar and pestle. Keep aside
• Add the yogurt to the blender jar, add water and pulse it 2-3 times to mix well.
• Add few crushed ice cubes along with salt, and blend all the ingredients together. Puree until smooth.
• Transfer this mixture in a bowl add crushed ginger , green chilies and curry leaves. Mix well.
• Transfer to a large pitcher and chill in the refrigerator for 10-15 minutes.
• Pour the chilled butter milk into the glasses .

Notes:

• Spice level can be adjusted according to your preference.
• You can  also add Hing powder, a pinch of cumin seed powder and crushed Mint leaves to the butter milk.
• The yogurt should be slightly sour to get the actual flavors. -

Enjoy!!

Sambharam