ELAI VADAM, ILAI VADAM

Summer season has started and it is time to make pickle, vadams, masalas, aam ka panha etc.  I have already posted Killu karuvadam, kambu karuvadam, palak papad  & thattai karuvadam.  Here is my post of simple and easy elai vadam.

This elai vadam is eaten by us raw as we love to apply little chutta ennai i.e. after frying any item, the remaining oil is called chutta ennai. my son love this and on normal days also i make it and give him.

The best part of this vadam, is you need not worry about drying it under sun as it can be dried under fan also and for one or two hour, you can keep it under the sun.  elai vadam video

Let us look at the recipe now:


Ingredients:

1/2 cup rice
1-2 green chilli or red chilli
1/2 tsp white or black sesame seeds
a pinch of asafoetida (optional)


Method
 
Soak the rice for 3-4 hours.   Grind to a fine paste along with salt and green or red  chilli.   add asafoetida.  Allow to ferment for 7-8 hrs.  you will get a nice aroma from it. Add the sesame seeds.
 In a bowl take little water add one teaspoon oil in it.   Take a small piece of cloth, dip in it and smear the vadam thattu with with oil mixed water.   Take a spoonful of the batter and spread it in the thattu or you can use plates also as can be seen in the video.  But this will work out only if you are preparing small quantity like half cup.    Keep it in the stand and steam it for 5-8 minutes.  Remove from the stand and allow to cool.  . Apply oil/water mix  with your palm on it and remove it and put it in plastic sheet for drying under the fan.  later on 2-3 hours you can sun dry the same.  keep it in airtight container. 

How to serve:

You can fry the same and serve it along with tea  or coffee.
the raw ones are eaten by applying little oil on it.
can be served with chitrannam, sambar, rasam rice, dal rice, kichadi  etc.

Other posts: Maracheeni appalam 

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 In our childhood, we used to make the vadam in the leaf called plasa elai. picture is given below:

Palash leaf :

 Butea Monosperma is a species of Butea native to tropical and sub-tropical parts of the Indian Subcontinent and Southeast Asia, ranging across India, Bangladesh, Nepal, Pakistan, Sri Lanka, Myanmar, Thailand, Laos, Cambodia, Vietnam, Malaysia, and western Indonesia. Common names include Palash, Dhak, Palah, Flame of the Forest. Bastard Teak, Parrot Tree, Keshu (Punjabi) and Kesudo (Gujarati). The leaves of the tree is used for making dinner leaves and leaf plates.