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Wheat Vadam Recipe | Godhumai Vadam Recipe

Wheat Vadam, also called Godhumai Vadam, is a crispy and tasty snack made by extracting milk from whole wheat, sun drying and frying it. It is little different from the regular rice vadam but equally good to eat. The crisp texture makes it perfect for munching as snack or serving along with meals.
Prep Time3 days
Cook Time2 hours
Total Time3 days 2 hours
Servings4
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

  • Drying stage – Peel the vadams when they are still little wet, otherwise once fully dry they may stick and break while removing.
  • Consistency – Cook the wheat milk till porridge stage only. If it becomes too thick, spreading on cloth or sheet will be tough and uneven.
  • Sunlight – Proper hot sun is very important for drying. Depending on climate it may take 1 to 3 days, so keep checking.
  • Storage – Always store vadams in airtight container, else they will catch moisture and lose crispness soon.
  • Frying – Oil should be nicely hot before frying. First drop one vadam for testing, if it raise up quick and puff nicely, then oil is ready.
Nutrition Facts
Wheat Vadam Recipe | Godhumai Vadam Recipe
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.
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