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 🙂