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    Home » Vadam » Elai vadam | இலை வடாம் | Illa Vadam

    Elai vadam | இலை வடாம் | Illa Vadam

    June 27, 2021 By Vidya Srinivasan Leave a Comment

    43 shares
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    Elai vadam | Yelai vadam|  Vadaam recipe | Ellai vadam | Illai vadam |இலை வடாம் | Thali vadam | how to make illai vadam | rice papad | Arisi appalam | summer special vadam recipe | traditional south Indian rice papad | easy rice vadam | stand vadam | exhibition vadam | papad recipe with detailed step-by-step photo and video recipe. Check out the  illai vadam video and if you like the video pls SUBSCRIBE to my channel

    Elai vadam | Yelai vadam|  Vadaam recipe | Ellai vadam | Illa vadam | Thali vadam | how to make illai vadam is a tasty instant vadam recipe that doesn't require a sunny day. Elai vadam gets dried quickly you can also make it and dry them indoors. No soak, no ferment instant vadam with rice flour.

    Elai vadam with rice flour | Instant vadam recipe

    Traditionally Ellai vadam is prepared by soaking the rice for few hours then grind and ferment the batter but this instant elai vadam with rice flour.  No need to soak/stir and prepare the vadam batter. grind, steam, and dry - instant ilai vadam is ready

    Should I grind rice flour?

    Always buy fine rice flour for Elai vadam. Grinding rice flour is optional but I prefer doing it as it is easy to mix lump-free ilai vadam batter and also rice flour blends well.

    Should I use lemon juice?

    Yes as we don't ferment the batter I recommend using lemon juice. If you prepare ilai vadam after fermenting the batter, you can skip it, but lemon juice is a must for the instant version.

    Can I add chilli flakes?

    Yes, you can add chilli flakes according to your taste. You can also grind green chilli and make this south Indian rice papad.

    How much water should I add for vadam?

    For 1/2 cup rice flour, you need 1/2 cup + 1 tablespoon of water if you are going to alter the quantity of vadam batter adjust the water accordingly. The quantity of water may slightly vary depending on the rice flour you use. This proportion will yield thin vadam but make sure you add very little batter while streaming

    How to check if my Elai vadam batter is in the right consistency?

    Take very little better on the back of the spoon if you try to wipe the batter with your hand it wipes out clean without traces then better is in the right consistency

    Thin Ellai vadam

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

    Will the Vathal get stick to the plate if I make it thin?

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

    How long should I sundry vadam?

    I prepared this vadam when we had 80 degrees Fahrenheit so I utilized the sun. Sun-dried for few hours, I flipped then again kept till vadam turned glossy. The drying time is relative. You can even prepare arisi vathal 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 Elai Vadam will I get for this quantity?

    It depends on the size of your vadam.

    How will I know if my instant elai vadam is dried properly?

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

    Is Elai vadam postpartum friendly?

    Yes, you can give elai vadam to new moms. you can use cumin seeds instead of sesame seeds. Instead of deep-frying the vadam roast them in the microwave or directly in flame and serve.

    Can I use Asofeotida for Arisi vathal?

    It might alter the flavor of vadam so I generally soil it. If you are planning to use very little

    How to make a big exhibition Appalam?

    Use the biggest plate that will fit into your cooker/ idli pan and follow the rest of the procedure

    Why my vadam is not crispy?

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

    Vadam recipes in TMF

    Summer special recipes in TMF

    Elai vadam

    No soak, no ferment elai vadam
    4.50 from 2 votes
    Print Pin Comment

    Ingredients

    • 1/2 cup rice flour
    • 1/2 teaspoon salt
    • water 1/2 cup + 1 tbsp
    • 1/2 teaspoon sesame seed
    • 1/2 teaspoon lemon juice

    Instructions

    • In a mixie jar take rice flour, salt, and water and grind into a smooth jump free batter
    • Transfer the ground mixture into a container
    • Add 1 tablespoon of water to the mixie jar, mix well and add it
    • Furthermore, add sesame seeds and mix well
    • Add lemon juice and mix
    • Make sure the batter is runny. If you try to wipe the batter on the spoon it goes off without a trace, then the batter is in the right consistency
    • Grease the vadam plate with coconut oil. If you have an ellai vadam stand use it. I didn't have it so I used stainless steel plate
    • Take a small portion of the batter and add it to the greased lid
    • Tilt and spread. If you see excess batter after spreading wipe them
    • I have used idli pan to steam the ella vadam
    • Fill the pan with water place a small cup inverted and keep the stainless steel plate on top of the cup
    • steam for around 3 minutes  until the dough turns transparent and nonsticky
    • Immediately keep the plate  aside to cool
    • Meanwhile, add batter to greased plate steam the subsequent batches
    • After the steamed vadam plate 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
    • Steam each batch leave a gap and place without overlapping
    • 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
    • Dried vadam turns glossy and easy breakable
    • store the vadam in an 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 another side
    • Drain the oil and enjoy the vadam

    Video

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    Notes

    1. I always use this water measurement and it works fine. depending on the rice flour use if you feel the batter is thick Adjust the water accordingly
    2. Always use fine rice flour
    3. Asofeotida alters vadam taste, so avoid it
    4. For postpartum vadam recipe skip sesame seeds, and use cumin seeds
    5. Don's skip lemon juice. It helps to turn instant rice
      flour vadam crispy
    6. Dry the Elai vadam well before consuming/ storing
    7. You can add sesame seed instead of cumin seeds
    8. You can use Green chilli instead of chilli flakes
    9. Always Store vadam in an airtight container and deep fry in oil when required
    10. If you don't have sunny day you can also dry under fan and then keep under sun
    11. 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
    12. 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
    13. Steam cook the Ela vadam till they turn nonsticky 
    14. I have used parchment paper to dry vadam but you can use a plastic sheet or cabinet liner
    Tried this recipe?Mention @traditionallymodernfood or tag #traditionallymodernfood!

    Ingredients

    rice flour 1/2 cup

     salt 1/2 tsp

    water  1/2 cup + 1 tablespoon mixie water

    sesame seed 1/2 tsp

    Lemon juice 1/2 tsp 

    How to make Elai vadam

    • In a mixie jar take rice flour, salt, and water and grind into a smooth jump free batter

    • Transfer the ground mixture into a container

    • Add 1 tablespoon of water to the mixie jar, mix well and add it

    • Furthermore, add sesame seeds and mix well

    • Add lemon juice and mix

    • Make sure the batter is runny. If you try to wipe the batter on the spoon it goes off without a trace, then the batter is in the right consistency

    • Grease the vadam plate with coconut oil. If you have an ellai vadam stand use it. I didn't have it so I used stainless steel plate

    • Take a small portion of the batter and add it to the greased lid

    • Tilt and spread. If you see excess batter after spreading wipe them

    • I have used idli pan to steam the ella vadam
    • Fill the pan with water place a small cup inverted and keep the stainless steel plate on top of the cup

    • steam for around 3 minutes  until the dough turns transparent and nonsticky

    • Immediately keep the plate  aside to cool

    • Meanwhile, add batter to greased plate steam the subsequent batches
    • After the steamed vadam plate 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

    • Steam each batch leave a gap and place without overlapping

    • 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

    • Dried vadam turns glossy and easy breakable

     

    • store the vadam in an 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 another side

    • Drain the oil and enjoy the vadam

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