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.