Elai Vadam / Exhibition appalam – Rice papad / Arisi appalam made in banana leaf ( Vazhai ilai) was in my try list for the past few years. Whenever my fellow bloggers post this elai vadam recipe, I get tempted to try but I never got the confidence to try on my own. Recently my MIL prepared this ilai vadam using idli rice after watching Revathy Shanmugam mam’s cookery show in Jaya TV. Last week when she came to Bangalore, she brought some vadam to taste. She said its a time consuming process but the end result is worthy.Its taste reminded Delhi appalam we get in exhibition.We had this rice papad sprinkled with red chilli powder and we loved it very much.
My MIL told me the tradition behind this appalam making process.On those days, people in Tamilnadu villages used to make this rice vadam using Vadham ilai or Poovarasan ilai. This vadam is usually given for ladies after delivery ( Postpartum diet) as urad dal papad creates gas problem.This vadam is roasted in direct fire ( Sutta appalam) instead of deep frying in oil as deep frying makes it difficult to digest.The best thing about this vadam 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. I felt this vadam is ideal for places where there is lack of sunlight.
With the help of my MIL, I prepared this easy arisi appalam in Bangalore using raw rice. 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 and very flavorful like store bought arisi appalam but slightly dense in texture.
In that case, you can add little sago( javvarisi) to bring the light texture. As I have thatte idli stand, this vadam process was completed within one hour. If you don’t have this plate it may take more time. You can buy thatte idli stand or elai vadam stand in the market if you are really interested to try this one. Now lets see how to make elai vadam recipe with step by step pictures and VIDEO !
Elai vadam recipe- Ilai vadam - Easy rice appalam in banana leaf
How to make elai vadam - Easy rice appalam n banana leaf - Summer special recipes
Cuisine: South Indian
Category: Snacks
Serves: 24
Prep time: 120 Minutes
Cook time: 60 Minutes
Total time: 180 Minutes
1 cup - 250ml
- Raw rice - 1 cup ( I used Maavu arisi/dosa rice)
- Salt - as needed
- Cumin seeds - 1/2 tsp
- Water - As needed (I used 1/2 cup for grinding, 3/4 cup for mixing)
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HOW TO MAKE ILAI VADAM / RICE APPALAM - METHOD
- Wash and soak the raw rice in enough water for 2 hours. Drain the excess soaked water completely and grind the rice coarsely without adding water. Then wipe the sides and add 1/2 cup water, required salt. Grind to smooth paste like maida. Please note there should not be any grits in the batter. It should be completely smooth. So grind patiently for long time. I used my Indian mixie for grinding the batter and it took 5 minutes. Grind in two batches.
- Remove the batter in a bowl.Add cumin seeds. The consistency of batter should be slightly thinner than dosa batter.
- Now take a banana leaf and spread the leaf inside the plate according to its shape.Add 1/2 ladle of batter and swirl the plate. Batter spreads all over the plate. If you don’t have banana leaf, just spread the batter directly in the plate & swirl/rotate it.It also works but its difficult to peel once its cooked. If you have 3 plate or 6 plate ilai vadam stand, follow the same and spread the batter in all the plates.
- Heat water in an idli pot. When the water comes to roll boil, place the idli plate. Let it steam for 5 minutes. The color of batter changes to pale white & transparent after cooking. Remove the leaf from the plate and let it become warm. Peel the cooked vadam and spread in a cotton cloth( Dhoti) or in a polythene sheet. Do not put in newspaper. It will stick with it.
- Let it dry in balcony or under the sun for one day. If you don’t have this option, dry it under the fan wind. 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.
- Heat required oil in a kadai to deep fry. Break the vadam into half & deep fry in oil. Flip & cook both the sides. Remove & drain in a tissue. Sprinkle red chilli powder on top & serve as an evening snack or with any variety rice !
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Enjoy !
Note
- The consistency of batter is very important. Do not make it too watery or thick.
- You can make this vadam with idli rice instead of raw rice.
- Steaming takes maximum 5 minutes.
- Try to peel the vadam after its cooled down.
- If the vadam turns golden brown after frying, it may be due to the quality of rice. In that case, you can try adding few drops of lemon juice in the batter and make it next time.
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Enjoy this crispy, yummy arisi appalam with rice or as an evening snack !
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