Vadam or one of the various south Indian papads. It is sun dried and fried and eaten.
Very easy to make only requires patience to steam and lay in the sun to dry.
Steam , dry , store and fry...then enjoy at your leisure at any time you want.
Ingredients
Raw rice - 2 cup
Boiled rice - 2 cup
Salt to taste (should put carefully as too salty when fried doesn't taste good)
Red chilli powder / green chilli paste.- depending on whether you are making red or white ones.
Roasted til little.
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 vadam add roasted til.
5) Make on the vadam plates and steam well for about 10-15 min like idli.
6) Take out then add little water on sides and remove with finger first from the sides and then peel from the plates.
8) Layer on a plastic sheet and let this dry well. When dried on one side peel off the sheet and turn around /reverse the side and again dry.
9) The papads should become nice and dry in sun otherwise will be chewy when fried.
10) The drying can take 3-4 days depending on heat.
11) Once dried this can be stored for many months.
12) For frying heat oil in a kadai and then deep fry this vadam/papad.
Enjoy... Plainly or along with rice and gravy combination.
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