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Elai vadam

No soak, no ferment elai vadam
4.5 from 2 votes
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  • 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


  • 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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  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
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