Rice Flour Vadam Recipe – Sharmis Passions

Rice Flour Vadam is a crunchy and tasty snack which everyone enjoys. It is made by cooking rice flour into porridge, then sun drying and finally frying to make a crisp snack or side dish for meals or variety rice or sambar rice or rasam rice. The vadams are light and very flavorful, perfect to have with rice meal or just as a snack anytime.

Making Rice Flour Vadam at home is easy but need little patience because of sun drying. Once done, you can store it and fry it whenever you feel like having something crunchy and tasty. Kids and adults both loves it, and it is really fun to make in small batches at home, specially on weekends when you have free time.

About Rice Flour Vadam

Rice Flour Vadam is a traditional South Indian snack made mainly with rice flour. The flour is first cooked to smooth porridge, then spiced with cumin and green chili, shaped into thin rounds and dried under sun. After drying completely, it is stored and deep fried as and when needed to make a crispy side.

This recipe is mostly served as side dish with rice meals, rasam or sambar. You can also eat it as crunchy snack with tea also. You can make them colorful using natural ingredients like tomato for orange or coriander leaves for green. It looks pretty and kids enjoy that.

The texture of vadam is light and crisp after frying. The flavor is mild but nutty from rice and little spice from cumin and chili. It is not oily if fried properly and makes perfect crunchy bite each time. Even if you are making for first time, it comes out good if you follow simple steps carefully.

I usually make Rice Flour Vadam in small batches during weekends. It takes few hours of sun drying, so I do it when weather is sunny.

Rice Flour Vadam Ingredients

• Rice flour – I have used plain rice flour, it gives soft porridge and crisp vadams. You can also use home-ground rice flour, it works fine also.
• Water – I used water to cook the rice flour into smooth porridge. I used 1 cup for mixing and 2 cups for boiling, sometimes little more if needed.
• Jeera / Cumin seeds – I have added these, thus it adds nice aroma and light spice to vadam. You can crush little for better taste if you like.
• Green chili – I have crushed them for mild heat. You can skip if kids are eating or use less, depends on your taste.
• Food colors – I have added green and pink colors, left one white. You can also use natural colors like tomato or coriander if you want.

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How to make Rice Flour Vadam Step by Step

1.Take 1 cup of water in a bowl, add rice flour to it.Mix it well with a whisk so that there are no lumps, make it to a smooth flowing paste do this off the stove.Now heat remaining 2 cups of water in a pan.Let it boil.

2.When it starts to boil,add rice flour mixture to boiling water keeping in sim.Keep cooking stirring continuously, it will start to thicken.Add required salt.

3.Like this to a more thickish porridge consistency, at this stage add crushed green chillies and jeera.

4.Cook again till it thickens more..it will close to idli batter in consistency.Transfer to 3 different bowls and let it to cool down.It will thicken while cooling down so switch off accordingly.

5.Add colors, I added green,pink and left one as white itself.Take a spoon full and pour in plastic sheets / cloth.Slightly flatten it.

6.Do this till the entire mixture finishes.Letit dry in sun atleast for a day.

7.When it starts to turn crisp at the edges start peeling.

8.Peel it off and transfer to a tray and dry for another day or until it turns crisp.

9.Do this until the entire porridge gets over.Place it under the sun and let it dry for a day.Then store in a airtight box and fry when needed.Heat oil in a kadai – fry few vadams until crisp.It wil grow in size.

Serve it with any variety rice of your choice or have it as such.

Expert Tips

• Porridge consistency – I usually make porridge slightly thinner as it thickens while cooling. Don’t make too thick or vadams will be hard to spread.
• Drying – Sun drying is must, I usually dry in corridor sunlight then move to balcony for few hours to remove moisture.
• Shaping vadams – I use spoon to spread on plastic sheet or cloth, slightly flatten. You can make them round or irregular, works either way.
• Frying – Oil should be hot, I test one vadam first. It should puff and float immediately.
• Storage – Once completely crisp, store in airtight container. If it is chewy after frying, it needs more drying.

Serving and Storage

Serve Rice Flour Vadam as side with rice meals or just as crunchy snack. It goes well plain or with chutney if you like. You can store dried vadams in airtight container, it stays good for weeks.

Make sure they are completely dry before storing or else it will get soft. Before frying, you can break them into small pieces if needed, fry few at a time for best crispiness.

FAQS

1.Can I skip green chili?

Yes, you can skip it if you want plain vadams, especially for kids.

2.Can I use colored vadams?

Yes, adding colors is optional. You can use natural or artificial colors as you like.

3.How long to sun dry?

Usually it takes 1-2 days depending on sunlight and thickness of vadams.

4.Can I make in bulk?

Yes, but make sure each batch gets enough sun to dry completely, else it will be chewy.

5.Can I fry directly without drying?

No, you can’t. It needs sun drying to get crispiness. If not dried properly, vadams will be soft and sticky.

If you have any more questions about this Rice Flour Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

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