Vadam is made out of rice basically. You can also make it with combination of vazhathandu, kappa, sago etc. Normally, it is made during summer as it gets dried up very fast. Vadam is served with rice, samabar or chitrannam viz. lime rice, puliodarai etc. or can be had it with cup of tea also.
Elai vadam, karuvadam, maracheeni appalam, killu vadam etc is made and stored in airtight containers which is fried and served whenever it is required. It remains years together if handled properly.
I made this thattai vadam with little kappa, maracheeni and rice flour. I made an attempt to make the maracheeni appalam which turned out very thin like elai vadam and had to fry it very carefully. I have posted palak papad. If you make it plain, it becomes Elai vadam. This post is with www.simpleindianrecipes.com as I used to share my recipes with Ms. Dahlia before I started my blog.
coming back to thattai vadam, the batter is placed in the plastic sheet with spoon and spread it lightly like thattai. hence i called it thattai vadam. We can also make killu karuvadam by placing the batter with hand and dry it.
Karuvadam
is one of the delicious, ready to fry items from Tamil Nadu. Women
prepare these during the hot summer months of April and May. They are
used as accompaniments at lunch or dinner through out the year but
particularly intended to be used during monsoon when fresh veggies are
hardly available.
I made this thattai vadam with little kappa, maracheeni and rice flour. I made an attempt to make the maracheeni appalam which turned out very thin like elai vadam and had to fry it very carefully. I have posted palak papad. If you make it plain, it becomes Elai vadam. This post is with www.simpleindianrecipes.com as I used to share my recipes with Ms. Dahlia before I started my blog.
coming back to thattai vadam, the batter is placed in the plastic sheet with spoon and spread it lightly like thattai. hence i called it thattai vadam. We can also make killu karuvadam by placing the batter with hand and dry it.