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