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Rava vadam | Rava vathal | sooji Papad with detailed step-by-step photo and video recipe. Check out the Rava vadam video and if you like the video pls SUBSCRIBE to my channel

Rava vadam | Rava vathal | Rava Papad is a tasty vadam recipe that doesn’t require a sunny day. Rava vadam gets dried quickly you can also make it and dry them indoors, No need to stir and prepare the vadam batter. grind, steam and dry – rava vadam is ready

Should I grind sooji?

Yes, always grind sooji before making vadam. Buy fine sooji for best rava vathal still grind them proper texture. Also don’t skip grinding the rava with water. mixing rava and water, won’t yield proper rava vathal

Can I skip maida?

Yes, you can use wheat flour instead but you will end up with brownish vadam. Maida results in half white vadam. Rava vathal requires maida or wheat flour for binding

Can I use godhumai rava for Vadam?

Sorry, I haven’t tried using godhumai rava for vathal so no idea how it will turn. I have tried few godhumai rava based dishes but yet to try vadam

Should I use lemon juice?

Lemon juice is optional. If you like the lemon flavor you can add a little. For koozh vadam, we add lemon juice to prevent them from thickening but for rava vathal, we don’t prepare koozh so no need for lemon

How much water should I add for vadam?

For 1/2 cup rava, you need 3/4 cup of water if you are going to alter the quantity adjust the water accordingly. This proportion will yield thin vadam but make sure you add very little batter while streaming

Can I skip chilli flakes?

Yes, chilli flakes are optional you skip them according to your taste. You can also grind green chilli and make rava vadam. Adjust the chilli flakes according to your spice.

Thin rava vadam

Always try to make thin rava vadam. Thick vadam takes a longer time to cook and doesn’t dry properly. If you are making steamed Vadam for the first time , I would recommend to try one at first and then adjust the thickness for subsequent batches

What to do if by mistake I steamed thick vadam?

When I tried ellai rava vadam for the first time I made 12 thick rava vadam. I felt bad through all of them. If it is one I would have finished eating vadam dough but 12 is a big number. I put them into a mixie jar, added water, and ground them into a runny dosa batter consistency. Used a spoon and made the rava koozh vadam, sun-dry for two days. Yes koozh vadam need to be sundried

Will the vadam gets stick to the plate if I make it thin?

No, it won’t. Always grease coconut oil before adding every batch of batter as it helps for easy unmolding of vadam

How long should I sundry vadam?

I prepared this vadam when we had 80 degree Fahrenheit so I utilized the sun. Sun-dried for few hours, I flipped then again kept till vadam turned glossy. The time is relative. You can even prepare this on a cloudy day. Fan dry the vadam the entire day just when you get the sun, keep it outdoor. Avoid rainy day

How many rava vathal will I get for this quantity?

It depends on the size of your ellai Rava vadam.

How will I know if my vadam is dried properly?

Dried vadam turns glossy and if you try to bend they break into pieces.

Why my vadam is not crispy?

For crispy vadam always make thin rava Vadam and dry it well. Fry when the oil is hot and make sure you add enough oil for trying

Vadam recipes in TMF

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Rava vadam

easy Vadam recipe

5 from 2 votes

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Ingredients

1/2 cup rava
2 tbsp Maida
1/2 tsp Salt
1/2 cup water + 1/4 mixie water
1/2 tsp red chilli flakes
Asofeotida generous portion
1/2 tsp cumin seeds

Instructions

In a mixie jar take sooji and grind into a fine powder
Add all-purpose flour, salt, and 1/2 cup water, grind into a fine mixture
Transfer the ground mixture into a container
Add 1/4 cup of water to the mixie jar, mix well and add it
Furthermore add chilli flakes, cumin seeds, asafoetida, and mix well
Make sure batter is runny. If you try to wipe the batter on the spoon it goes off without a trace, then batter is in the right consistency
Grease the vadam mold with coconut oil. If you have an ellai vadam stand use it. I didn't have it so I used some small stainless lid
Take a small portion of the batter and add it to the greased lid
Tilt and spread. Make sure you take only 1/4th of the batter proportions to the circumference of the lid
I have used idli pan to steam the vadam
Fill the pan with water, place the vadam lid on the idli plate, and steam for 3-4 minutes until the dough turns transparent and nonsticky
Turn off the stove and keep the lids aside to cool
After it is completely cool run a sharp knife around the outer ring and take out the vadam
Place the vadam in a parchment paper/cabinet liner or plastic sheet and sundry
After one side is dry, flip and dry another side too
Since thin vadam is steam cooked it gets dried in a day even on less sunny days
store the vadam in a airtight container
In a wide heavy bottomed pan heat oil
Once when oil is hot fry vadam in batches
After one side is fried, flip and cook other side
Drain the oil and enjoy the vadam

Video

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Notes

I always use this water measurement and it works fine. depending on the rava use if you feel the batter is thick Adjust the water accordingly
Dry the rava vadam well before consuming/ storing
You can add sesame seed instead of cumin seeds
You can use Green chilli instead of chilli flakes
Always Store vadam in an airtight container and deep fry in oil when required
If you try to fry the vadam that is not dried properly it will burst in the oil because of the moisture so always dry vadam well
We always need to add a little less salt for papad because we feel the vadam is saltier upon drying. I added the salt based on my family preference but you can adjust according to your taste
Steam cook the Rava vadam till they turn nonsticky
I have used parchment paper to dry vadam but you can use a plastic sheet or cabinet liner