Vadam or one of the various south Indian papads. It is sun dried and fried and eaten. However the steamed versions are amazingly delicious. So our elders devised a version to satisfy the taste buds. Made thick version to be had steamed and thin version to dried and had.
Ghanata vadam is a thicker version made of ellai vadam which was earlier made on a leaf and now in leaf shaped stands.
Ingredients
Raw rice - 2 cup
Boiled rice - 2 cup
Salt to taste (a little more as it is to be had directly)
Red chilli powder / green chilli paste.
Roasted til.
Method.
1) Soak both the rice together from morning to late evening atleast 8-10 hours.
2) Grind to smooth consistency with salt , hing and red or green chillies.(as you want)
3) Keep overnight to ferment.
4) Before making ghanata vadam add roasted til.
5) Make on the vadam plates and steam well for about 10-15 min like idli.
6) Take out and cool.
7) Then add little water on sides and remove with finger first from the sides and then peel from the plates.
8) Layer in a bowl or dubba by putting chutta ennai in between each vadam.
9) Enjoy.
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