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 🙂