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Wheat Vadam Recipe Step by Step
Serve it with any variety rice of your choice or have it as such 🙂 Pin
Expert Tips
One mistake I did was : I let it to dry till evening and totally forgot it so peeling was a little tough as it became very crisp so had some torn pieces.So its perfect to peel when it has slight wetness. In the orginal recipe it was given punjab wheat so used that, you can even try with samba wheat. I extracted 2nd milk also got more. If the extracted milk is too thick, then you can add 2 cups of water for cooking the porridge.If the milk is too thick then while cooking, it will become thick very soon but not cooked properly. 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. It took me 2 days for the vadams to dry completely, it depends on the amount of sunlight you get. You can use a plain white cloth or plastic sheet for drying the vadams. If you are drying it in terrace then it will get dried in a day itself. Oil should be hot, test one vadam if it comes up(raises) immediately after its dropped then its the right heat you need. As I am doing it for the first time I made only little not in bulk.
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