{"id":1752,"date":"2020-06-01T23:00:00","date_gmt":"2020-06-01T17:30:00","guid":{"rendered":"http:\/\/superduperkitchen.wordpress.com\/?p=1752"},"modified":"2026-01-21T12:28:45","modified_gmt":"2026-01-21T06:58:45","slug":"elai-vadam","status":"publish","type":"post","link":"https:\/\/superduper-kitchen.com\/index.php\/2020\/06\/01\/elai-vadam\/dadpinfo\/","title":{"rendered":"Elai vadam \/ Thalir Vadam \/ Rice Papad"},"content":{"rendered":"\r\n\r\n\r\n

Elai Vadam, akin to papad, is a beloved accompaniment often served with Sambar rice or Rasam. Made from rice, lentils, potatoes, or sago, this traditional snack holds a special place in my heart and that of my brother. It is a treat that our amma and paati used to make at home, and despite the availability of store-bought versions, they can never match the taste of our homemade Elai Vadam.<\/p>\r\n

Family Tradition<\/h2>\r\n

During our childhood, making Elai Vadam was a family affair. Amma and Paati handled the steaming process, while my younger brother and I had our roles. I was tasked with eating the freshly steamed vadams, which often led to playful arguments with my brother, who would scold me for consuming them without contributing to the preparation. Despite the fun disputes, it was a cherished part of our family routine.<\/p>\r\n

The Process<\/h2>\r\n

Making Elai Vadam is a meticulous process that requires quick and precise actions. We used a specialized stand for steaming, which is common in Tamil Nadu and Kerala. My parents gifted me a stand with 12 plates when I got married, continuing the tradition and making it easier to prepare this delightful snack at home.<\/p>\r\n

A Unique Treat<\/h2>\r\n

One of the unique aspects of Elai Vadam is that it can be enjoyed steamed as well as crisped. The fresh, steamed vadam is incredibly tasty, adding to the enjoyment of the process and the final product. The entire experience of preparing and eating Elai Vadam is filled with nostalgia and love, making it more than just a snack but a meaningful part of our family traditions.<\/p>\r\n\r\n\r\n\r\n

Other Papad recipes<\/strong><\/h4>\r\n\r\n\r\n\r\n

Sago Papad<\/strong><\/span><\/a>, <\/span><\/strong><\/p>\r\n

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Onion Sago Papad<\/span><\/a><\/strong><\/p>\r\n\r\n\r\n\r\n

Pin this recipe<\/strong><\/em><\/p>\r\n

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\"Elai<\/a><\/figure>\r\n<\/div>\r\n\r\n
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\"Elai<\/a><\/div>\n<\/div>\n

Elai vadam \/ Thalir Vadam \/ Rice Papad<\/h2>\n
<\/div>\nNiranjana Sankaranarayanan<\/span>\n
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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. <\/span>
<\/div>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.<\/span>
<\/div>Some more papad recipes<\/strong><\/span>
<\/div><\/strong>Onion Sago Papad<\/strong><\/a><\/strong><\/span>
<\/div><\/strong>Plain Sago Papad<\/strong><\/a><\/span><\/div>\n
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\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n \n<\/div>\n
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Prep Time <\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>1 hour<\/span><\/span> hr<\/span> 30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Soaking + Fermenting time <\/span>15 hours<\/span><\/span> hrs<\/span><\/span><\/div>
Total Time <\/span>16 hours<\/span><\/span> hrs<\/span> 40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course <\/span>Fryum, Papad, Snack<\/span><\/div>
Cuisine <\/span>Indian, Kerala, South Indian, Tamilnadu<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>100<\/span> Papad (approx)<\/span><\/span><\/div><\/div>\n <\/div>\n<\/div>\n

Equipment
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