Wheat Vadam Recipe | Godhumai Vadam Recipe

Wheat Vadam, also called Godhumai Vadam, is a crispy and tasty snack made by extracting milk from whole wheat, sun drying and frying it. It is little different from the regular rice vadam but equally good to eat. The crisp texture makes it perfect for munching as snack or serving along with meals.

This vadam is made usually in summer when sun is strong enough to dry them well. Once dried and kept in jar, it stays good for many weeks together. When you fry it, it comes out so light and crunchy, everyone likes it - kids enjoy munching and even elders in family love the taste.

Jump to:

• About Wheat Vadam
• Wheat Vadam Ingredients
• How to make Wheat Vadam Step by Step
• Expert Tips
• Serving and Storage
• FAQS
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About Wheat Vadam

Godhumai Vadam is a traditional South Indian recipe which is passed down in many homes. Instead of using rice, here wheat is used. The method is to soak wheat, grind and extract its milk, cook it into porridge and then dry. You can fry it in oil and enjoy crispy vadams anytime, once it's dried completely,

The taste of wheat vadam is slightly different compared to rice vadam. It has mild nutty flavor from wheat and spice flavor from green chillies and jeera. The texture is crisp and light, almost melt in mouth once you fry. You can also adjust the spice according to family taste, little more green chilli gives more heat.

There are many small variations people do at home. Some add pepper instead of green chillies, some add little hing for flavor, few add curry leaves paste also. But basic method remains the same. It is completely sun dried so needs good sunlight to make it perfect.

I made this for first time in small batch. It took me two days to dry completely in my place, but it can differ based on sunlight. Once fried, they were very crispy and kids enjoyed it a lot with plain rice and sambar.

Wheat Vadam Ingredients

• Wheat - I used whole wheat here. From this only we get the base milk for vadam. Wheat makes the vadam little nutty in taste and also light to eat, not heavy like rice ones.
• Green chillies - Crushed green chillies are added for spice kick. You can reduce or increase as per your spice liking. Some people even use black pepper instead when they don't want too much chilli flavor.
• Jeera - Cumin seeds gives nice earthy flavor and helps in digestion also. Plus, it add tiny crunch here and there in every bite.

Similar Recipes

• Aval Vadam
• Koozh Vadam
• Rice flour Vadam
• Sago Vadam
• Rice Koozh Vadam

How to make Wheat Vadam Step by Step

1.Soak wheat with enough water overnight.Next day morning,rinse it well and drain water.

2.Transfer to a mixer and add 1 cup water(for the 1 cup of whole wheat) and grind it to a coarse paste.I did this in batches so added water little by little.

3.Add little more water and then grind again.Now transfer this to a strainer and press it with a spoon to extract milk.

4.Press it well so that the milk gets extracted.I did it in batches.You can even extravct milk for the second time then discard it.Collect the milk in a thick bottomed pan.Add 1 cup of water to it.

5.Now heat it up and start cooking.Meanwhile grind green chillies to a coarse mixture, set aside.

6.Keep cooking till it becomes slightly thick more like porridge consistency.Now add required salt,jeera and green chillies.

7.Mix well and keep cooking till it thickens and is in pourable consistency.Set aside to cool.

8.After cooling it thickens even more.Now take a palstic sheet / cloth and start pouring using a small laddle.Slightly spread it with the laddle so that its thin.

9.Do this until the entire porridge gets over.Place it under the sun and let it fry for a day.When its dry and still slightly wet peel it off.

10.Transfer the vadams to a tray and let it dry for one more day or until crisp.Then store in airtight container.

11.Heat oil in a kadai - add few vadams at a  time, fry till golden brown.

Serve it with any variety rice of your choice or have it as such.

Expert Tips

• Drying stage - Peel the vadams when they are still little wet, otherwise once fully dry they may stick and break while removing.
• Consistency - Cook the wheat milk till porridge stage only. If it becomes too thick, spreading on cloth or sheet will be tough and uneven.
• Sunlight - Proper hot sun is very important for drying. Depending on climate it may take 1 to 3 days, so keep checking.
• Storage - Always store vadams in airtight container, else they will catch moisture and lose crispness soon.
• Frying - Oil should be nicely hot before frying. First drop one vadam for testing, if it raise up quick and puff nicely, then oil is ready.

Serving and Storage

Serve wheat vadam with any variety rice like sambar rice, rasam rice or curd rice. It also taste nice as evening crunchy snack with tea. Store dried vadams in airtight container for many months. Fried vadams should be consumed fresh or within few hours for best taste.

FAQS

1.Can I use wheat flour?

No, Use only whole wheat can be soaked and milk extracted.

2.Do I need strong sun for drying?

Yes good sun is must, else vadam will not dry completely and turns chewy when fried.

3.How many days it takes to dry?

Usually 2 days in hot sun, but may vary place to place.

4.Can I skip green chilies?

Yes you can skip or replace with pepper if you don't want green chilies.

5.How long can I store the dried vadams?

If dried fully and stored in airtight box, they stay good for months.

If you have any more questions about this Wheat Vadam Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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