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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

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Notes

  1. 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
  2. Dry the rava vadam well before consuming/ storing
  3. You can add sesame seed instead of cumin seeds
  4. You can use Green chilli instead of chilli flakes
  5. Always Store vadam in an airtight container and deep fry in oil when required
  6. 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
  7. 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
  8. Steam cook the Rava vadam till they turn nonsticky 
  9. I have used parchment paper to dry vadam but you can use a plastic sheet or cabinet liner
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