PALAK PAPAD

Papad is served with rice, sambar combo and pulao, raita combo, rice, vattal kuzhambu combo.  It is also served as Masala Papad.  Varieties of papad are available like urad, garlic, masala, rice etc.  Ila vadam, rice papad made by South Indians.  Here is a slight variation of that by adding palak in it.  You fry it or roast it, it is liked by everyone.   thattai vadam.   Killu Karuvadam, So enjoy.






Let us have a look at the recipe now:

Ingredients:

1/4 cup rice
1 green chilli
3 palak leaves
1 tsp white sesame seeds
salt

Method:

soak the rice for 2-3 hours. wash and grind with green chilli, salt and keep for fermentation for 8-10 hours. wash the palak leaves and grind the leaves along with the ground paste again.  pour into a container. the consistency should be slightly watery.  I have uploaded on You Tube. http://youtu.be/ts3OZWRIYHg
 can check the consistency in it.  add the sesame seeds. The batter is ready.





Now heat water in a kadai.  keep a jali plate in it.  take two small stainless steel plates, see the video and apply oil in it.  Pour one tsp of batter in it and spread.  Keep the plate on the jali plate, cover and steam cook the same for two minutes.







  take out from the kadai, allow to cool for a minute.  apply little oil and start peeling from the sides to remove the papad from the plate.


  Put it on a plastic sheet.  repeat the process for the remaining batter and dry the same under the fan.


 Later you can sun dry the same for an hour or two, when it cools down, store it in an airtight container.

I am making with palak for the first time hence I cannot say the shelf life of this.  With the plain rice, we make and used to store for years.

fry the same in oil and serve with rice varieties.

Note:  We get the ila vadam thattu and stand (plate and stand for making this).  You can make plain vadam/papad like this which is also known as ila vadam.