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