Rava vadam | Rava vathal | Rava Papad is a tasty vadam recipe that doesn’t require a sunny day. Rava vadam gets dried quickly you can also make it and dry them indoors, No need to stir and prepare the vadam batter. grind, steam and dry - rava vadam is ready
Should I grind sooji?
Yes, always grind sooji before making vadam. Buy fine sooji for best rava vathal still grind them proper texture. Also don’t skip grinding the rava with water. mixing rava and water, won’t yield proper rava vathal
Can I skip maida?
Yes, you can use wheat flour instead but you will end up with brownish vadam. Maida results in half white vadam. Rava vathal requires maida or wheat flour for binding
Can I use godhumai rava for Vadam?
Sorry, I haven’t tried using godhumai rava for vathal so no idea how it will turn. I have tried few godhumai rava based dishes but yet to try vadam
Should I use lemon juice?
Lemon juice is optional. If you like the lemon flavor you can add a little. For koozh vadam, we add lemon juice to prevent them from thickening but for rava vathal, we don’t prepare koozh so no need for lemon
How much water should I add for vadam?
For 1/2 cup rava, you need 3/4 cup of water if you are going to alter the quantity adjust the water accordingly. This proportion will yield thin vadam but make sure you add very little batter while streaming
Can I skip chilli flakes?
Yes, chilli flakes are optional you skip them according to your taste. You can also grind green chilli and make rava vadam. Adjust the chilli flakes according to your spice.
Thin rava vadam
Always try to make thin rava vadam. Thick vadam takes a longer time to cook and doesn’t dry properly. If you are making steamed Vadam for the first time , I would recommend to try one at first and then adjust the thickness for subsequent batches
What to do if by mistake I steamed thick vadam?
When I tried ellai rava vadam for the first time I made 12 thick rava vadam. I felt bad through all of them. If it is one I would have finished eating vadam dough but 12 is a big number. I put them into a mixie jar, added water, and ground them into a runny dosa batter consistency. Used a spoon and made the rava koozh vadam, sun-dry for two days. Yes koozh vadam need to be sundried
Will the vadam gets stick to the plate if I make it thin?
No, it won’t. Always grease coconut oil before adding every batch of batter as it helps for easy unmolding of vadam
How long should I sundry vadam?
I prepared this vadam when we had 80 degree Fahrenheit so I utilized the sun. Sun-dried for few hours, I flipped then again kept till vadam turned glossy. The time is relative. You can even prepare this on a cloudy day. Fan dry the vadam the entire day just when you get the sun, keep it outdoor. Avoid rainy day
How many rava vathal will I get for this quantity?
It depends on the size of your ellai Rava vadam.
How will I know if my vadam is dried properly?
Dried vadam turns glossy and if you try to bend they break into pieces.
Why my vadam is not crispy?
For crispy vadam always make thin rava Vadam and dry it well. Fry when the oil is hot and make sure you add enough oil for trying
Vadam recipes in TMF
Summer special recipes in TMF
Ingredients
1/2 cup rava 2 tablespoon Maida 1/2 teaspoon Salt 1/2 cup water + 1/4 mixie water 1/2 teaspoon red chilli flakes Asofeotida generous portion 1/2 teaspoon cumin seeds
How to make Rava vadam
In a mixie jar take sooji and grind into a fine powder
Add all-purpose flour, salt, and 1/2 cup water, grind into a fine mixture
Transfer the ground mixture into a container
Add 1/4 cup of water to the mixie jar, mix well and add it
Furthermore add chilli flakes, cumin seeds, asafoetida, and mix well
Make sure the batter is runny. If you try to wipe the batter on the spoon it goes off without a trace, then the batter is in the right consistency
Grease the vadam mold with coconut oil. If you have an ellai vadam stand use it. I didn’t have it so I used some small stainless lid
Take a small portion of the batter and add it to the greased lid
Tilt and spread. Make sure you take only 1/4th of the batter proportions to the circumference of the lid
I have used idli pan to steam the vadam
Fill the pan with water, place the vadam lid on the idli plate, and steam for 3-4 minutes until the dough turns transparent and nonsticky
Turn off the stove and keep the lids aside to cool
After it is completely cool run a sharp knife around the outer ring and take out the vadam
Place the vadam in a parchment paper/cabinet liner or plastic sheet and sundry
After one side is dry, flip and dry another side too
Since thin vadam is steam cooked it gets dried in a day even on less sunny days
store the vadam in an airtight container In a wide heavy bottomed pan heat oil Once when oil is hot fry vadam in batches
After one side is fried, flip and cook other side
Drain the oil and enjoy the vadam
