Elai vadam / Thalir Vadam / Rice Papad

Elai Vadam is similar to papad and is made with rice or lentils or potato or sago. Vadam is served as an accompaniment for Sambar rice or Rasam. Elai vadam is one of the favourite for me and my brother, that amma and paati make in our house. Since this was not available in shops it had a great demand when it is made at home. Though we get in shops nowadays, it is not as tasty as we prepare at home. In our childhood days, Amma and Paati will do the steaming work and my younger brother will help them in peeling off the vadams from the plate.

Interesting part is you can eat the steam cooked vadam and it is very tasty. So my job is to eat the steam cooked vadams. There starts the fight between me and my brother. He scolds me for simply eating it without doing any work. Making elai vadam is a big process and needs us to act quickly with each step. To make these vadams we need a stand which is available in parts of Tamilnadu as well as Kerala. My parents gifted me this stand when I got married. It has a stand with 12 plates.

Other Papad recipes

Sago Papad,

Onion Sago Papad

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Elai vadam / Thalir Vadam / Rice Papad

Niranjana Sankaranarayanan
Vadam is similar to papad and is made with rice or lentils or potato or sago. Vadam is served as an accompaniment for Sambar rice or Rasam. Elai vadam is one of the favourite for me and my brother, that amma and paati make in our house. Since this was not available in shops it had a great demand when it is made at home. Though we get in shops nowadays, it is not as tasty as we prepare at home. In our childhood days, Amma and Paati will do the steaming work and my younger brother will help them in peeling off the vadams from the plate.
Interesting part is you can eat the steam cooked vadam and it is very tasty. So my job is to eat the steam cooked vadams. There starts the fight between me and my brother. He scolds me for simply eating it without doing any work. Making elai vadam is a big process and needs us to act quickly with each step. To make these vadams we need a stand which is available in parts of Tamilnadu as well as Kerala. My parents gifted me this stand when I got married. It has a stand with 12 plates.
Some more papad recipes
Onion Sago Papad
Plain Sago Papad
Prep Time 10 mins
Cook Time 1 hr 30 mins
Soaking + Fermenting time 15 hrs
Total Time 16 hrs 40 mins
Course Fryum, Papad, Snack
Cuisine Indian, Kerala, South Indian, Tamilnadu
Servings 100 Papad (approx)

Equipment

  • Elai vadam stand / Dhokla stand
  • Steamer / Idli cooker / Pressure cooker

Ingredients
  

  • 2 cups Raw rice
  • 1 cup Boiled rice
  • As required Salt –
  • 2 Nos Green chillies
  • 2 tbsp Sesame seeds
  • Coconut oil

Instructions
 

  • Wash and soak raw rice and boiled rice in water for 6-8 hours or overnight.
  • Next day drain the water and grind it with salt and green chillies by sprinkling the water to make it grind easily.
  • Keep it in the refrigerator to ferment for 6 hours.
  • Next day add gingelley oil and sesame seeds to the batter and mix well.
  • Add water to make it to the right consistency. It should not be too thick nor too watery.
  • In a heavy bottomed vessel, add water and allow it to boil(Add water as you add in the pressure cooker). You can also use pressure cooker or Idli cooker for this purpose.
  • When you keep the steam ready, you can cook the vadams very quickly.
  • Mix water and 1 tsp oil in a small cup. This is to grease the elai vadam plates.
  • Dip a small cloth in water+oil mixture and grease the plates.
  • Now take one small ladle of batter and spread it in all the plates evenly.
  • Arrange these plates in Elai vadam stand carefully so and keep it in the boiling water and steam cook for eight minutes.
  • Once done, take the stand out of the boiling water and remove the plates.
  • You can eat these peeled off vadams as a snack. It will be very tasty and interesting to eat these steam cooked vadams.
  • Carefully peel off the vadam from each plate and spread it in a polythene cover and keep it in the sun.
  • If the vadams are not cooked properly, it will stick to the plates.
  • Repeat this until the batter gets over.
  • You need to keep the vadams in the sun for three days. If not you can’t keep it under the sun, dry the vadams under the ceiling fan.
  • Once dried, you can store it in a container.
  • Fry it in the oil when needed and serve it with hot Sambar sadham, rasam sadham or as an evening snack.

Video

Notes

You can also use Dhokla maker to make these Vadams or Fryums.
Keyword Arisi vadam, Elai vadam, Papad, Thalir Vadam, Vadagam, Vadam

INSTRUCTIONS

  • Wash and soak raw rice and boiled rice in water for 6-8 hours or overnight.
  • Next day drain the water and grind it with salt and green chillies by sprinkling the water to make it grind easily.
  • Keep it in the refrigerator to ferment  for 6 hours.
  • Next day add gingelley oil and sesame seeds to the batter and mix well.
  • Add water to make it to the right consistency. It should not be too thick nor too watery.

Elai Vadam_before steaming

  • In a heavy bottomed vessel, add  water and allow it to boil(Add water as you add in the pressure cooker). You can also use pressure cooker or Idli cooker for this purpose.
  • When you keep the steam ready, you can cook the vadams very quickly.
  • Mix water and 1 tsp oil in a small cup. This is to grease the elai vadam plates.
  • Dip a small cloth in water+oil mixture and grease the plates.
  • Now take one small ladle of batter and spread it in all the plates evenly.

Elaivadam_ready to steam

  • Arrange these plates in Elai vadam stand carefully so and keep it in the boiling water and steam cook for eight minutes.
  • Once done, take the stand out of the boiling water and remove the plates.

Steamed vadam

  • You can eat these peeled off vadams as a snack. It will be very tasty and interesting to eat these steam cooked vadams.

Spicy elai vadam for tiffin

  • Carefully peel off  the vadam from each plate and spread it in a polythene cover and keep it in the sun.

Elai vadam_drying

  • If the vadams are not cooked properly, it will stick to the plates.
  • Repeat this until the batter gets over.
  • You need to keep the vadams in the sun for three days. If not you can’t keep it under the sun, dry the vadams under the ceiling fan.

Dried Elai Vadam

  • Once dried, you can store it in a container.
  • Fry it in the oil when needed and serve it with hot Sambar sadham, rasam sadham or as an evening snack.

Fried Elai Vadam

Note 

You can also use Dhokla maker to make these Vadams or Fryums.

 

This recipe was first posted in 2014. Then I added new pics in 2015 and now updated the Video and pics again.

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Comments

mayuri
10th August 2016 at 3:53 PM

i want to purchase this product.
give me the required details about this product



    24th August 2016 at 9:46 AM

    Hi Mayuri, you can find this product in many supermarkets. They have mentioned it as Rice pappad. But if you could get the Elai Vadam stand, it is easier and cheaper than buying from the shop… Sorry for the delayed reply.



9th June 2020 at 6:15 PM

I tried to make papad once but failed. Would try it again as per your recipe, hopefully it will help in making the papad perfectly.



10th June 2020 at 2:24 AM

Wonderful share..Never made papads at home,, so your post made it loos so easy to make..



10th June 2020 at 7:49 AM

This rice papad requires lots of patience hard work and I can see it in your post. I totally loved this recipe, I need to find this stand first in my area, then will definitely try. Such a delicious papadam recipe. Bookmarked!!



    10th June 2020 at 10:19 AM

    Thank you so much Jolly…This stand is difficult to find here. You can also use thatte idli stand available in many shops to make this papad.. Do try it out, you ll enjoy even the process of making this papad.



10th June 2020 at 7:21 PM

Making such delicious crunchy papads is not easy. its a labour of love and patience. I remember buying them for the first time in Bangalore years ago thinking they will be like the Gujarati style rice papad or papdi as we call it. I tried to roast them and it didn’t work. But frying them, wow so crunchy and crispy.



18th June 2020 at 3:45 AM

Love these delicious NIMS made papad. Thanks for the wonderful recipe.



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