Elai Vadam Recipe – A Traditional South Indian Rice Papad
Elai Vadam is a delightful South Indian rice cracker, often enjoyed as a snack or a side dish. This crisp and flavorful papad is a common accompaniment to the traditional South Indian meal, which includes rice, sambar, and pickle. With its roots deeply embedded in South Indian cuisine, Elai Vadam is made with rice, sabudana (tapioca pearls), and a blend of aromatic spices. It’s not only a savory treat that complements your meals but also a popular snack when garnished with onions and tomatoes. The process of making this homemade papad involves steaming and drying, which results in a crispy, light texture perfect for frying.
Cuisine: South Indian
Course: Snack
Diet: Vegetarian
Ingredients for Elai Vadam
| Ingredient | Quantity |
|---|---|
| Rice | 1 cup |
| Sabudana (Tapioca Pearls) | 1/2 cup |
| Green Chillies | 4 |
| Salt | To taste |
| Sesame (Gingelly) Oil | 2 teaspoons |
| Asafoetida (Hing) | 1/4 teaspoon |
Preparation Time
Prep Time: 15 minutes
Cook Time: 40 minutes
Instructions for Making Elai Vadam
-
Soak Rice and Sabudana:
Start by soaking the rice and sabudana (tapioca pearls) separately in water for about 3-4 hours. This will help soften the ingredients, making them easier to grind. -
Grind the Ingredients:
Once soaked, drain the water from both the rice and sabudana. Combine them in a blender or food processor along with the green chillies and salt. Grind everything into a smooth batter, adding a little water at a time to achieve a thick consistency. The batter should be similar to pancake batter, not too runny but pourable. -
Ferment the Batter:
Allow the batter to ferment for 10-12 hours at room temperature. The fermentation process helps develop the flavors and gives the vadam its light, airy texture. -
Prepare the Batter for Steaming:
After fermentation, add the sesame (gingelly) oil and asafoetida (hing) to the batter. Mix well. If the batter is too thick, add a small amount of water to adjust it to a thick pouring consistency. -
Prepare the Steamer:
If you have an Elai Vadam stand, great! If not, you can use a traditional dhokla stand. Grease the plates of the stand or any steaming tray you’re using. Ensure the steamer is set up with water ready to boil. -
Steam the Vadam:
Pour a small ladle of the batter onto the greased plates, spreading it evenly into a thin layer. Once the water in the steamer starts to boil, place the plates in the steamer, cover, and steam for about 2-3 minutes. Repeat this process for the remaining batter. -
Cool the Steamed Vadam:
After steaming, remove the plates from the steamer and let the cooked Elai Vadam cool for 3-4 minutes. This step is crucial because the vadam will tear if you try to remove it while still hot. -
Remove the Vadam:
Using a sharp spatula or knife, gently lift the edges of the vadam and carefully remove it from the plate. If the vadam hasn’t cooled completely, it might tear, so be patient during this step. -
Dry the Vadam:
Place the wet vadam on a clean plastic sheet or a white cloth. You can either sun-dry it, which will take about a full day, or dry it under a fan for 2 days until it is completely crisp. -
Store and Fry:
Once dried, store the Elai Vadam in an airtight container. To consume, you need to deep fry the vadams. Heat oil in a deep frying pan, and fry one vadam at a time. The vadams will puff up and expand as they fry. Remove them once golden and crispy.
Tip: For frying, ensure the oil is hot. Test the oil by dropping a small piece of vadam. If it immediately puffs up and rises to the top, the oil is ready for frying.
Serving Suggestions
Elai Vadam can be served as a crunchy snack on its own or as an accompaniment to your traditional South Indian meals. It pairs perfectly with dishes like Beetroot Sambar, Steamed Rice, and Pisarna Manga (a spicy mango pickle). Alternatively, you can enjoy it topped with chopped onions and tomatoes for a tasty snack!
Enjoy the crunchy goodness of Elai Vadam, a true taste of South Indian tradition, perfect for any meal or as a stand-alone snack.
