Comments on: Yelai Vadam

By: And the seed is sown. « A piece of my mind

And the seed is sown. « A piece of my mind — Tue, 04 Aug 2009 01:44:12 +0000

[...] PS: Vadaams : Integratl part of a tamil meal. They are crispy, side dishes and some variations of it look like this and this. [...]

By: Renu

Renu — Sat, 20 Jun 2009 05:33:10 +0000

That was gorgeous!!!!! I strongly recommend Hema to go for her Recipe Book sooner or later.

I use Anjana Mixie, and my grinding experience has been fantastic since soaked rice neither falls into dry nor actual wet grinding.

By: vedavalli

vedavalli — Sat, 05 Jan 2008 05:17:52 +0000

Hi Padma,

Do you know where vadam stands can be found in Chennai? They sound very convinient.

Also, how do you leave comments that link back to your blog?

-Vedavalli

By: Sonia

Sonia — Thu, 13 Dec 2007 21:21:31 +0000

Congratulations !!!!India people are the best in cooking, and also they share their secrets. Gods bless you!

By: padma

padma — Wed, 26 Sep 2007 06:22:34 +0000

Hi Hema,
Just a rejoinder to the Vadam making. Instead of steaming them one by one, try using an Idli stand. You can make around 16 at a time (you need to use 2 idli stands). Or, you also get Vadam Stands in Matunga, in Mumbai, India, a set of 12 Thattu (plates), and a stand to hold 6 at a time. Very convenient. I don’t think the batter needs to be fermented for 4-5 days. If you grind in the morning, the batter will be ready by the next day tea time, for steaming.

padma

By: pelicano

pelicano — Thu, 20 Sep 2007 23:31:18 +0000

That’s so beautiful; it looks like a white oyster-shell with a pearl. Truly magnificent!

By: Hema

Hema — Tue, 11 Sep 2007 13:21:55 +0000

Hi Jyothi,
The rice flour will collect at the bottom and the top water layer will become yellowish too. Here are a few tips:
Try keeping the batter in a warm place (like the oven with lights on). It is winter in Aussie now, so it may be a little hard if you keep it outside.
If you still feel it has not turned sour in 4-5 days at the most, try making the vadams anyway. It may just work.
If it doesnt, try waiting till the weather is a little warmer.
Hope this helps!

By: jyothi

jyothi — Tue, 11 Sep 2007 04:06:09 +0000

i like this very much and being in australia i am not getting vadam in store.

when i saw your recipe i tried immedaitely, soak the rice and grinded and kept for 2 days and checking afer 2 days daily but never got that sour smell, instead all the rice flour will collect at the bottom and only water will float after 10 days it started smelling very bad and i throw everything like this i tried 5 times but never got sour smell after so many days, same problem

pls help me if u have any tip for me

i grinded the rice very nice withour granuals also

By: Chandrika

Chandrika — Tue, 21 Aug 2007 02:45:50 +0000

Hema,

I made these vadams using rice flour a week back. They came out excellent and it was the first time I was making vadams. Well, what can I say? My joy knows no bounds! Thank you sooooo much!

By: The Spice Cafe » Blog Archive » Preserve it!

The Spice Cafe » Blog Archive » Preserve it! — Wed, 01 Aug 2007 10:22:11 +0000

[...] Deepa’s Yelai Vadam from Hema’s [...]