• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sharmis Passions
  • Home
  • Recipes
  • Baby Food
  • About
menu icon
go to homepage
  • Home
  • Recipes
  • Baby Food
  • About
    • YouTube
    • Instagram
    • Facebook
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • Recipes
    • Baby Food
    • About
    • YouTube
    • Instagram
    • Facebook
    • Pinterest
    • Twitter
  • ×
    You are here: Home / Recent Posts / Wheat Vadam | Godhumai Vadam

    Wheat Vadam | Godhumai Vadam

    Last Updated On: Jun 4, 2022 by Sharmilee J

    48
    Shares

    Jump to Recipe Print Recipe

    Godhumai Vadam is a crispy, delicious dish prepared by extracting wheat milk, sun drying it and frying it. Godhumai Vadam is an alternate to the regular rice vadam and could be relished as a side or snack.Godhumai Vadam
    I saw this Godhumai Vadam in amma old cookbook and it sounded interesting to me.But the recipe was written in just 4 lines, not too detailed so got tips from amma and made this vadam.I should admit it came above my expectations that the vadams got over in a day itself.
    I love making vadams though its a long process, additionally mittu is loving homemade vadams so that adds on to my interest as well.
    Godhumai Vadam
    Check out more vadam recipes
    Godhumai Vadam

    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 .

    Tried this Wheat Vadam Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    26636969105 efe663e5fd o
    Print Recipe Pin Recipe

    Wheat Vadam | Godhumai Vadam

    Godhumai Vadam is a crispy, delicious dish prepared by extracting wheat milk, sun drying it and frying it. Godhumai Vadam is an alternate to the regular rice vadam and could be relished as a side or snack.
    Prep Time3 days d
    Cook Time2 hours hrs
    Servings2 cups
    AuthorSharmilee J

    Ingredients

    • 1 cup wheat
    • 2 green chillies
    • 1 teaspoon jeera
    • salt to taste

    Instructions

    • Soak wheat with enough water overnight. Next day morning, rinse it well and drain water.
    • 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.
    • Add little more water and then grind again. Now transfer this to a strainer and press it with a spoon to extract milk.
    • Press it well so that the milk gets extracted. I did it in batches. You can even extract milk for the second time then discard it.
    • Collect the milk in a thick bottomed pan.
    • Add 1 cup of water to it.
    • Now heat it up and start cooking.
    • Meanwhile grind green chillies to a coarse mixture, set aside.
    • Keep cooking till it becomes slightly thick more like porridge consistency.
    • Now add required salt, jeera and green chillies.
    • Mix well and keep cooking till it thickens and is in pourable consistency. Set aside to cool.
    • After cooling it thickens even more.
    • Now take a plastic sheet / cloth and start pouring using a small ladle.
    • Slightly spread it with the ladle so that its thin.
    • 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.
    • Transfer the vadams to a tray and let it dry for one more day or until crisp. Then store in airtight container.
    • Heat oil in a kadai – add few vadams at a time, fry till golden brown.
    • Serve Wheat Vadam with any variety rice of your choice or have it as such 🙂

    Notes

    • One mistake I did was : I let it to dry till evening and totally forgot it so peeling was a little tough as it became very crisp so had some torn pieces. So its perfect to peel when it has slight wetness.
    • If the extracted milk is too thick, then you can add 2 cups of water for cooking the porridge. If the milk is too thick then while cooking, it will become thick very soon but not cooked properly.
    • You can test fry 1 or 2 vadams and check. After deep frying if its crispy fully then the vadams are done you can store in airtight container. If it sticks in between your teeth and is chewy then it needs more drying. Dry for few more days in hot sun.
    • It took me 2 days for the vadams to dry completely, it depends on the amount of sunlight you get.
    • You can use a plain white cloth or plastic sheet for drying the vadams.
    • If you are drying it in terrace then it will get dried in a day itself.
    • Oil should be hot, test one vadam if it comes up(raises) immediately after its dropped then its the right heat you need.
    • As I am doing it for the first time I made only little not in bulk.
    Nutrition Facts
    Wheat Vadam | Godhumai Vadam
    Amount Per Serving (50 g)
    Calories 223 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 1g6%
    Polyunsaturated Fat 3g
    Monounsaturated Fat 1g
    Sodium 158mg7%
    Potassium 531mg15%
    Carbohydrates 33g11%
    Fiber 9g38%
    Sugar 2g2%
    Protein 13g26%
    Vitamin A 13IU0%
    Vitamin C 5mg6%
    Calcium 32mg3%
    Iron 4mg22%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

    Wheat Vadam Recipe Step by Step

    1. Soak wheat with enough water overnight.Next day morning,rinse it well and drain water.
      How to make Godhumai Vadam - Step1
    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.
      How to make Godhumai Vadam - Step2
    3. Add little more water and then grind again.Now transfer this to a strainer and press it with a spoon to extract milk.
      How to make Godhumai Vadam - Step3
    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.
      How to make Godhumai Vadam - Step4
    5. Now heat it up and start cooking.Meanwhile grind green chillies to a coarse mixture, set aside.
      How to make Godhumai Vadam - Step5
    6. Keep cooking till it becomes slightly thick more like porridge consistency.Now add required salt,jeera and green chillies.
      How to make Godhumai Vadam - Step6
    7. Mix well and keep cooking till it thickens and is in pourable consistency.Set aside to cool.
      How to make Godhumai Vadam - Step7
    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.
      How to make Godhumai Vadam - Step8
    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.
      How to make Godhumai Vadam - Step9
    10. Transfer the vadams to a tray and let it dry for one more day or until crisp.Then store in airtight container.
      How to make Godhumai Vadam - Step10
    11. Heat oil in a kadai – add few vadams at a  time, fry till golden brown.
      How to make Godhumai Vadam - Step11

    Serve it with any variety rice of your choice or have it as such 🙂
    Godhumai Vadam

    Expert Tips

    • One mistake I did was : I let it to dry till evening and totally forgot it so peeling was a little tough as it became very crisp so had some torn pieces.So its perfect to peel when it has slight wetness.
    • In the orginal recipe it was given punjab wheat so used that, you can even try with samba wheat.
    • I extracted 2nd milk also got more.
    • If the extracted milk is too thick, then you can add 2 cups of water for cooking the porridge.If the milk is too thick then while cooking, it will become thick very soon but not cooked properly.
    • You can test fry 1 or 2 vadams and check…After deep frying if its crispy fully then the vadams are done you can store in airtight container.If it sticks in between your teeth and is chewy then it needs more drying.Dry for few more days in hot sun.
    • It took me 2 days for the vadams to dry completely, it depends on the amount of sunlight you get.
    • You can use a plain white cloth or plastic sheet for drying the vadams.
    • If you are drying it in terrace then it will get dried in a day itself.
    • Oil should be hot, test one vadam if it comes up(raises) immediately after its dropped then its the right heat you need.
    • As I am doing it for the first time I made only little not in bulk.

    Godhumai Vadam


    48
    Shares

    Filed Under: RandomPosts, Recent Posts, Vadam - Papad

    Reader Interactions

    Comments

    1. vaishnavi

      April 26, 2016 at 4:43 am

      Can this be done with goduma maavu .

      Reply
      • SHARMILEE J

        May 18, 2016 at 12:30 am

        Not sure I followed the orginal recipe as such

        Reply
    2. Anusudha Shanmugam

      May 02, 2016 at 4:51 am

      Healthy vadam with wheat. Definitely a different try .

      Reply
    5 from 4 votes (4 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello, I’m Sharmilee - author,recipe creator and photographer behind Sharmis Passions.

    More about me →

    Latest Recipes

    • Aloo Tikki Recipe
    • Ghee Coffee | Bulletproof Coffee
    • Potato Rice | Aloo Rice
    • Mango Jelly Recipe

    See more new recipes →

    Popular Recipes

    • Cajun Potatoes Recipe (Barbeque Nation Style)
    • Black Tea
    • icing sugar3
      Icing Sugar Recipe | How to make Icing Sugar
    • homemade chocolate01
      Homemade Chocolate

    Footer

    ↑ back to top

    Privacy

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Stay Connected

    Copyright © 2025 Text,Images and Content Copyrighted by Sharmis Passions

    Managed by Host My Blog

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.