The best thing about this vadam /papad is it dries up quickly even under the shade. It takes one to two days to get ready based on the weather in your place. Overnight drying under the fan would be enough.
This vadam can be prepared with raw rice, idli rice or both in equal quantity. If you make it with raw rice, vadam comes out super light, airy and crispy whereas vadam made with idli rice comes out crunchy .
We can make this without fermentation also . But fermentation gives good result in getting lighter papads.
rice papad
INGREDIENTS
1 cup raw rice
salt to taste
1 tsp jeera crushed between palms
1 tsp hing
½ tsp green chilli paste or ½ tsp red chilli powder
1 tsp oil mixed with 1 tbsp with water to grease the plates
Next day the batter would have fermented and also thickened.
Adjust the consistency by adding roughly ¼ cup water .
Mix the batter well
Add jeera + green chilli paste and mix well .
Boil water for steaming.
Grease the plates with oil + water mixture using a cloth .Grease it lightly to avoid any oil smell .If greasing the plates , use oil without smell .Also you can directly pour the batter on plate without greasing it .
Spread just 1 tbsp batter on greased tray /plates and spread like thin dosas evenly .
Steam for 50 secs or 1 min .
don ‘t over steam .
Peel , remove , spread the steamed papad on cloth or plastic sheets and fan dry for minimum 24 hrs
Even sun dry will do .
When it dries up, it shrinks in size & changes in color slightly.
After one day drying, it would have dried up to 75%. During night, keep it under the fan.
If its crispy all over, its ready. If its soft in the middle, it needs more time to dry. So the next day, keep it under the sun & repeat the same till its completely moisture free.
Store it in a box & use it for months. Stays good even for an year if prepared properly.
Rice papad recipe
FRYING THE PAPADS
Heat required oil in a kadai to deep fry. Break the vadam into half if they are big & deep fry in oil. Flip & cook both the sides. Remove & drain on an absorbent paper .
Serve with chilli bhajiya as they are served in exhibitions .
NOTES
One papad takes 1 min for steaming if you steam more papads then adjust timing accordingly .
For steaming we can use idli stand .
instead of green chilli paste we can add chilli flakes .
Some directly pour the batter on the plate for steaming without greasing .it avoids the foul smell of oil after drying .
the consistency of batter is very important. Do not make it too watery or thick.
If you make thick, then it will not dry easily,
You can microwave in high for a minute too instead of deep frying in oil.
Do not make too big, else you have to break it before frying. Also for big papad you make require more oil and big pan.
we can also steam the batter on banana leaf
We can make this without fermentation also . But fermentation gives good result in getting lighter papads
