Recipe Courtesy: Kamala (my grandma)
Photo Courtesy: Padmini, Srinivasan (my parents)
Back again after a long break :) :)
This is my Kamala paati's vadam recipe. I love them and prefer eating them when just steamed. It is very hard for me to wait till they dry up and then eat deep fried vadams!
1 cup raw rice
1 tsp khus khus / jeera
3-4 green chillies (optional)
salt to taste
hing 4 dashes (optional)
Soak raw rice for 4-5 hours. Drain and grind to a smooth paste. Add salt and allow to ferment for 2 days. Once it is fermented, mix with a little water and bring to a thin dropping consistency, something like a aapam batter. Pour and spread on the steam plate. Steam it in vadam plates for 2 minutes each. Once steamed, it will separate from the plate. Pull them out. Eat them fresh or just sun dry them for a day. They dry up fast. Dry again on the other side. Store the dried vadams in air tight containers. Deep fry when you want!
Thanks to my paati, she taught me to set up my own vadam steamer! Take a kadai add water for about 3-4 inches in the bottom. Keep a plate with holes ( you can even use the pressure cooker base plate which has tiny holes) on top of the water. This is your vadam plate. Use a cover plate to cover the kadai.