Drying the vadam in sunlight - Day 1( above photo)
Drying the vadam in sunlight 2nd day after removing from the cloth shown in the photo
Fully dried vadam sample ( above)
Raw rice 2 glasses ( 400 gms)
green chilly : 7 nos
crystal salt : 1 tea spoon
Asafoetida : 2 tiny pieces or half tea spoon powder
Soak 2 glasses of raw rice in water for 4 hours
Filter the water, grind the rice in the mixie adding very minimum qty of water
Ground wet flour should be like the one shown in the video, it should be fine & should not be coarse.
Take 7 nos. of green chilly, put them in the mixie, add one tea spoon of crystal salt, grind it well,
adding little qty of water
Adding green chilly would give good flavor as well as karam to the vadam
Add the ground chilly in the cooker.Now pour 8 glasses of water in the cooker( for 2 glasses of rice
8 glasses of water), then add asafoetida. Close the lid & boil the water well
After boiling open the lid & add the wet flour in the cooker
Now you have to stir the flour continuously without break
If you stir well there won't be lump formation in the flour , it would be uniform , won't stick in the
bottom( Burner should be in Sim position while stirring)
Now close the lid , cook the flour for 20 mts, open the lid now , add cumin seeds, mix it well by
stirring, now close the lid & cook for 10 mts
To check whether the flour is fully cooked, soak your fingers in water & touch the flour, It should not
stick in your fingers. Now the flour is well cooked. Remove the cooker from the stove
Take it to the terrace. Cool it for few mts. You can make the vadam as shown in the video
Dry it in Sunlight till evening.If it is dried well, you can remove it from the cloth sprinkling water
in the back side of the cloth. Collect the dried vadam & you have to dry it well next day also in
Sunlight till evng.
You can fry the fully dried vadam in a kadai. You will get crisp, soft fried vadam .The color
would be white, it should not be brown
While stirring the wet flour in the cooker, if you find water not adequate, you can add water in boiling condition. So keep a vessel of boiling water in another burner,.Some times if you use old rice it may consume extra water.
If you want more karam in the vadam, you can add some more chilly depending up on your liking.
Cumin seeds should be added only in the end just before 10 mts of this process- total cooking time 30 mts. If you add earlier vadam color would change. After adding cumin seeds you have to stir the floar well & mix
If the vadam is is still in wet condition in the first day drying, you should dry it next day & then only remove it by applying water.