ELAI VADAM ( RICE WAFERS STEAMED ON PLANTAIN LEAF )

leaf vadam, rice vadam, arisi vadam, elai vadam
elai vadam, leaf vadam, rice wafers steamed on plantain leaf,
Elai vadam
elai vadam, arisi appalam
elai vadam with sambar saadham
elai vadam
elai vadam

Elai Vadam ( Translated as Rice batter with some spices steam cooked on plantain leaves.. )

The only vadam / wafer that I make almost every summer in a small qty . Not at all time consuming as many would think . I prepare the batter in the morning or evening , allow to rest overnight , and take out small quantities , smear on plantain leaves cut to convenient size to fit in the steamer, steam cook ( takes less than a minute per elai / leaf ) lay out inside my house on a mat or on the dining table , under fan , and sun dry later when sufficient quantities have been air dried inside house. . All this in the midst of daily cooking .
For a person who enjoys a variety of cooking and now adays even managing to post in a blog , make short videos too, making vadams is just not my cup of tea, the sheer hours of effort and patience is not very encouraging . Or so i thought !..It is just the mind ..and iam now willing to take back my previous observations as vadam making can be fun , and not the dreary work you thought . Especially leaf vadam or elai vadam to be specific. All you need is good thick smooth rice batter , and even rice flour works well too . Add in some spices, allow batter to rest and after 8 to 12 hours , you can smear a banana leaf, steam it and do this continuously , as much as you want , getting bored ? dont worry , put back the remaining batter in fridge and continue when your mind is ready ..;-)

You need to prepare the batter in evening preferably , allow to rest overnight and start making them as and when convenient . I also use the same for making dosas as it is fermented 😉 , therefore no wastage and two in one recipe 😉 . I do not set aside separate time in kitchen to prepare these . If you have two or three burners you can steam them quicker .

Elai vadam stand is available in market with some plates which you can grease and use but I prefer the plantain leaf . One leaf can be used few times . It also makes it very aromatic

There are two ways to make the batter, one is to grind raw rice with some sago ( optional ) after soaking for 4 hours , grind to a very smooth buttery consistency, like paste ,( when applied on leaf , the batter must not run over ) , allow to rest as the batter needs a little sour taste , add some green chilly paste, asafoetida powder, salt , cumin or carom seeds .

You can also make this vadam by using rice flour and sago flour, just mix to a thick batter, allow to rest overnight .You can prepare many flavors of this rice vadam, i keep it simple with few spices.i like to add some sago , as it gives a nice crunchy vadam when deep fried.

Kindly check my YouTube video for more details , here below is a quick video of the process.

Print Recipe
ELAI VADAM ( RICE WAFERS STEAMED ON PLANTAIN LEAF )
Delicious rice batter with some added spices is steam coked on plantain leaves and allowed to sun dry well .
leaf vadam, rice vadam, arisi vadam, elai vadam
Prep Time 12 hours
Cook Time 1 minute per vadam
Servings
nos
Prep Time 12 hours
Cook Time 1 minute per vadam
Servings
nos
leaf vadam, rice vadam, arisi vadam, elai vadam
Instructions
  1. Soak the rice and sago together for 3-4 hours .
  2. grind to a smooth paste and allow to rest overnight to acquire a slight sour taste
  3. next morning , add salt , cumin , green chilly paste , asafoetida water, mix well .
  4. take a clean washed banan leaf, apply the rice batter paste in a circular way , allow to steam in idli cooker or in any pan with water and a small plate to hole the leaf .cover and steam cook on high
  5. the leaf vadam gets cooked under a minute, replace with more such leaves.
  6. when cooled, peel off the vadam from the leaf, and arrange on a plastic hseet pr plate , allow to air dry in house itself .
  7. after making sufficnet no of leaf vadams , allow to air dry well, keep it in sun for a day or two
  8. when thoroughly dried, store in an air tight container.
  9. this vadam will stay good for months .
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