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Rice Flour Vadam Step by Step
Serve it with any variety rice of your choice or have it as such. Pin
Expert Tips
Don’t make the porridge very thick as after cooling it thickens further so switch off accordingly.For the sago mixture to reach the porridge stage it roughly takes around 10-15mins. You can use a plain white cloth or plastic sheet for drying the vadams. I dried it in my corridor sunlight then transferred it to my balcony as I had to depend only on the 8AM-12PM sunlight as after that we don’t get sunlight in our balcony/corridor.So after noon I just placed it in the balcony till evening just for the moisture to go, then fan dried it and peeled it stored in a container to protect it from ants 🙂 Then again I sundried it the next day. You can test fry 1 or 2 vadams and check…After deep frying if its crispy fully then the vadams are done you can store in airtight container.If it sticks in between your teeth and is chewy then it needs more drying.Dry for few more days in hot sun. Adding colors is purely your choice, As I am trying this for the first time I wanted to play with colors 🙂 If you natural colors then grind tomatoes and add it to the mixture to get a orange color and grind coriander leaves for green color. Oil should be hot, test one vadam if it comes up(raises) immediately after its dropped then its the right heat you need. It took me 2 days for the vadams to dry completely, it depends on the amount of sunlight you get. If you are drying it in terrace then it will get dried in a day itself. As I am doing it for the first time I made only little not in bulk.
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