Rice Flour Vadam

Rice Flour Vadam is a crunchy, tasty dish prepared by making rice flour to a porridge consistency, sun drying & frying it. Rice Flour Vadam is relished as a side to rice meal or as a snack. Rice Flour Vadam Recipe is explained in this post with step by step pictures.
I saw this Rice Flour Vadam in Nithis space and had bookmarked it earlier.So this year this was the first vadam recipe that I tried.As mittus teeth is falling one by one she complains that she is not able to chew anything hard and that includes store bought vadams too.Also she loves homemade vadams so its a additional push for me to try vadam recipes this summer.This rice flour vadams are so melting that she loved it so much…I wanted to avoid artificial colors and add vegetables colors but I remembered it only after the porridge was done and it was too late so had to go with what I had in hand at that time.I shared this vadam in instagram too.

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Rice Flour Vadam

Rice Flour Vadam is a crunchy, tasty dish prepared by making rice flour to a porridge consistency, sun drying & frying it. Rice Flour Vadam is relished as a side to rice meal or as a snack. Rice Flour Vadam Recipe is explained in this post with step by step pictures.

Prep Time15 minutes mins

Cook Time15 minutes mins

Drying Time3 hours hrs

Total Time3 hours hrs 30 minutes mins

Servings1 cup

AuthorSharmilee J

1x2x3x

Ingredients

• 1/2 cup rice flour
• 3 cups water
• 1 teaspoon jeera
• 1 small green chilli crushed
• salt to taste

Instructions

• Take 1 cup of water in a bowl, add rice flour to it. Mix it well with a whisk so that there are no lumps, make it to a smooth flowing paste do this off the stove. Now heat remaining 2 cups of water in a pan. Let it boil.
• When it starts to boil, add rice flour mixture to boiling water keeping in sim. Keep cooking stirring continuously, it will start to thicken. Add required salt.
• Like this to a more thickish porridge consistency, at this stage add crushed green chillies and jeera.
• Cook again till it thickens more..it will close to idli batter in consistency. Transfer to 3 different bowls and let it to cool down. It will thicken while cooling down so switch off accordingly.
• Add colors, I added green, pink and left one as white itself. Take a spoon full and pour in plastic sheets / cloth. Slightly flatten it.
• Do this till the entire mixture finishes. Let it dry in sun at least for a day.
• When it starts to turn crisp at the edges start peeling.
• Peel it off and transfer to a tray and dry for another day or until it turns crisp.
• Do this until the entire porridge gets over. Place it under the sun and let it dry for a day. Then store in a airtight box and fry when needed.
• Heat oil in a kadai – fry few vadams until crisp. It will grow in size.
• Serve Rice Flour Vadam with any variety rice of your choice or have it as such 🙂

Notes

• Don’t make the porridge very thick as after cooling it thickens further so switch off accordingly. For the sago mixture to reach the porridge stage it roughly takes around 10-15mins.
• You can use a plain white cloth or plastic sheet for drying the vadams.
• I dried it in my corridor sunlight then transferred it to my balcony as I had to depend only on the 8AM-12PM sunlight as after that we don’t get sunlight in our balcony/corridor. So after noon I just placed it in the balcony till evening just for the moisture to go, then fan dried it and peeled it stored in a container to protect it from ants 🙂 Then again I sundried it the next day.
• 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.
• Adding colors is purely your choice, As I am trying this for the first time I wanted to play with colors 🙂 If you natural colors then grind tomatoes and add it to the mixture to get a orange color and grind coriander leaves for green color.
• Oil should be hot, test one vadam if it comes up(raises) immediately after its dropped then its the right heat you need.
• It took me 2 days for the vadams to dry completely, it depends on the amount of sunlight you get.
• If you are drying it in terrace then it will get dried in a day itself.
• As I am doing it for the first time I made only little not in bulk.

Nutrition Facts

Rice Flour Vadam

Amount Per Serving (40 g)

Calories 21 Calories from Fat 1

% Daily Value*

Fat 0.1g0%

Saturated Fat 0.02g0%

Polyunsaturated Fat 0.02g

Monounsaturated Fat 0.04g

Sodium 13mg1%

Potassium 6mg0%

Carbohydrates 5g2%

Fiber 0.2g1%

Sugar 0.1g0%

Protein 0.3g1%

Vitamin A 2IU0%

Vitamin C 0.4mg0%

Calcium 3mg0%

Iron 0.1mg1%

* Percent Daily Values are based on a 2000 calorie diet.

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Rice Flour Vadam Step by Step

1. Take 1 cup of water in a bowl, add rice flour to it.Mix it well with a whisk so that there are no lumps, make it to a smooth flowing paste do this off the stove.Now heat remaining 2 cups of water in a pan.Let it boil.
   
2. When it starts to boil,add rice flour mixture to boiling water keeping in sim.Keep cooking stirring continuously, it will start to thicken.Add required salt.
   
3. Like this to a more thickish porridge consistency, at this stage add crushed green chillies and jeera.
   
4. Cook again till it thickens more..it will close to idli batter in consistency.Transfer to 3 different bowls and let it to cool down.It will thicken while cooling down so switch off accordingly.
   
5. Add colors, I added green,pink and left one as white itself.Take a spoon full and pour in plastic sheets / cloth.Slightly flatten it.
   
6. Do this till the entire mixture finishes.Letit dry in sun atleast for a day.
   
7. When it starts to turn crisp at the edges start peeling.
   
8. Peel it off and transfer to a tray and dry for another day or until it turns crisp.
   
9. Do this until the entire porridge gets over.Place it under the sun and let it dry for a day.Then store in a airtight box and fry when needed.Heat oil in a kadai – fry few vadams until crisp.It wil grow in size.
   

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

Expert Tips

• Don’t make the porridge very thick as after cooling it thickens further so switch off accordingly.For the sago mixture to reach the porridge stage it roughly takes around 10-15mins.
• You can use a plain white cloth or plastic sheet for drying the vadams.
• I dried it in my corridor sunlight then transferred it to my balcony as I had to depend only on the 8AM-12PM sunlight as after that we don’t get sunlight in our balcony/corridor.So after noon I just placed it in the balcony till evening just for the moisture to go, then fan dried it and peeled it stored in a container to protect it from ants 🙂 Then again I sundried it the next day.
• 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.
• Adding colors is purely your choice, As I am trying this for the first time I wanted to play with colors 🙂 If you natural colors then grind tomatoes and add it to the mixture to get a orange color and grind coriander leaves for green color.
• Oil should be hot, test one vadam if it comes up(raises) immediately after its dropped then its the right heat you need.
• It took me 2 days for the vadams to dry completely, it depends on the amount of sunlight you get.
• If you are drying it in terrace then it will get dried in a day itself.
• As I am doing it for the first time I made only little not in bulk.