Rice flour vadam recipe – shame passion

Rice flour vadam is a crispy and delicious snack that everyone gives pleasure. It is made by cooking rice flour in porridge, then the sun drying and finally frying to form a crisp snack or side dish for food or variety rice or sambar rice or rasam rice. Vadams are light and very tasty, with rice food or simply as a snack at any time.

It is easy to make rice flour vadam at home, but some patience is required due to the sun drying. Once done once, you can store it and you can feel like being something crisp and tasty whenever you want to be tasty. Both children and adults love it, and it is really fun to make in small batches at home, especially when you have free time when you have free time.

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Vadam about rice flour

Rice flour Vadam is a traditional South Indian snack made mainly with rice flour. The dough is first cooked for smooth porridge, then shaped in spicy, thin round with cumin and green chillies and dried under sunlight. After completely dry, it is stored and deeply fried and when a crispy side is required to form.

This recipe is mostly served as a side dish with rice food, rasam or sambar. You can also eat it as a crisp snack with tea. You can make them colored by using natural ingredients such as tomatoes for orange or coriander leaves for green. It looks beautiful and children enjoy it.

The vadam is light and crisp after frying the texture. The taste is mild but there is walnuts from rice and slightly spice from cumin and chili. It is not oily if fried properly and cuts the right crisp each time. Even if you are making the first time, it becomes good if you follow the simple steps carefully.

I usually make rice flour vadam in small batches during the weekend. A few hours of sun dries in it, so I do it when the weather is sunny.

Rice flour vadam material

• Rice flour – I have used plain rice flour, it gives soft porridge and crisp vadam. You can also use home-ground rice flour, it also works well.
• Water – I used water to cook rice flour in smooth oatmeal. I used 1 cup for mixing and 2 cups for boiling, sometimes a little more when needed.
• Cumin / Cumin seeds – I have added them, thus it adds good aroma and light spices to the vadam. If you want, you can crush very little for better taste.
• Green chilly – I have crushed them for mild heat. You can leave if the children are eating or using less, depending on your taste.
• Dinner – I have added green and pink colors, left a white. If you want, you can also use natural colors like tomato or coriander.

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How to step by step rice flour vadam

1. Take 1 cup of water in a bowl, add rice flour to it. Add it well with a whisk so that there is no lump, make it in a smooth flowing paste. Remove it from the stove. Now 2 cups of water left in a pan. boil it.

2. When it starts boiling, add rice flour mixture to boiling water in the sim.

3. Like it as a more thick porridge stability, add crushed green chillies and cumin at this level.

4. Again it becomes too thick .. It will be close to the idli batter in stability.

5. Color, I left green, pink and one as white. Complete a spoon and put in plastic sheets / cloth.

6. Until the entire mixture is finished.

7. When it starts crisp on the edges, it starts peeling.

8. Close it and move it to a tray and for another day or until it becomes crisp.

9. Keep it under the sun until the entire porridge is finished and let it dry for a day

Serve it with rice of any diversity of your choice or it is so.

Expert tips

• Porridge stability – I usually make porridge a little thin because it is thick when it cools down. Do not make it too thick or it will be difficult to spread the vadam.
• Drying – The sun needs drying, I usually dry up in the sunlight and then go to the balcony for a few hours to remove moisture.
• Shaping Vadam – I use a spoon to spread on a plastic sheet or cloth, slightly flattened. You can make them round or irregular, work in any way.
• Finish – The oil should be hot, I first test a vadam. It should be puffed immediately and swim.
• storage – Store in a completely crisp, airtight container once. If it is chewed after frying, it needs to dry more.

Service and storage

Serve in the form of rice flour in the form of rice flour or in the form of crisp snack. If you want, it gets well with plain or sauce. You can store dried vadams in airtight container, it remains good for weeks.

Make sure they are completely dried before storage or it will soften. Before frying, you can break them into small pieces when needed, fry something at a time for the best crispness.

General question

1. Can I leave green chillies?

Yes, you can leave it if you want plain vadam, especially for children.

2. Do I use colors for Vadam?

Yes, adding color is optional. You can use natural or artificial colors as you like or leave it white.

3. Long to the sun to dry the sun?

Usually takes 1-2 days depending on the thickness of sunlight and vadam.

4. Do I make in bulk?

Yes, but make sure that each batch gets enough sun to dry completely, otherwise it will be chewed.

5. Can I fry without drying directly?

no you can not. It needs to dry the sun to get crispness. If not dried properly, the vadam will be soft and sticky.

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