Rice Flour Vadam Recipe
Rice Flour Vadam is a crunchy and tasty snack which everyone enjoys. It is made by cooking rice flour into porridge, then sun drying and finally frying to make a crisp snack or side dish for meals or variety rice or sambar rice or rasam rice. The vadams are light and very flavorful, perfect to have with rice meal or just as a snack anytime.
Servings1 cup
Ingredients
- ½ 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
- Porridge consistency – I usually make porridge slightly thinner as it thickens while cooling. Don’t make too thick or vadams will be hard to spread.
- Drying – Sun drying is must, I usually dry in corridor sunlight then move to balcony for few hours to remove moisture.
- Shaping vadams – I use spoon to spread on plastic sheet or cloth, slightly flatten. You can make them round or irregular, works either way.
- Frying – Oil should be hot, I test one vadam first. It should puff and float immediately.
- Storage – Once completely crisp, store in airtight container. If it is chewy after frying, it needs more drying.
Nutrition Facts
Rice Flour Vadam Recipe
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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