Rice papad | Arisi appalam

Rice /Arisi appalam/ vadam is a popular summer snack prepared by steaming a rice batter with or without some sago added . this is a very useful process to make use of hot summers to dry up the prepared papads in a day , store for a year .

Rice or Arisi appalam or vadam is indeed a delightful, traditional Indian snack, particularly popular in the southern parts of India. It is made from a fermented rice batter, sometimes combined with sago (sabudana) to give it a unique texture and taste. The process of making these papads is quite interesting and is often seen as a summer activity due to the requirement of strong sunlight to dry them efficiently.

Ingredients:

• 2 cups of raw or boilied rice

• 1/2 cup of sago (optional)

• Salt, to taste

• Water, as required

• Spices or flavorings (like cumin seeds, asafoetida, chili powder), as per preference

Method :

1. The rice should be soaked overnight or at least for 6-8 hours to ensure it softens adequately.

2. Drain the soaked rice and grind into a smooth batter. While grinding, add water gradually to achieve a consistency that is not too thick nor too runny.

   For a slightly tangy flavor, you can allow the batter to ferment for a few hours. However, this step is optional and depends on your taste preference. personally i do not ferment but will prepare immediately.

3. Add salt and any other spices or flavorings you prefer into the batter. Common additions include cumin seeds for a nice crunch and asafoetida powder , some chili flakes, chopped coriander leaves .Mix well.

4. Prepare your steamer or idli cooker. add sufficient water , keep on boil . Place idli plates or a flat colander over the steamer . I have placed a colander which can hold one big plate . If you have thatte idli stand , it will be great , you can finish in several batches . Vadam making stand is available in stores too . Or Prepare small steel plates or lids of steel dabbas , by greasing inside with oil , pour just enough batter to coat inside the plate . Place these plates over the idli plates or on the colander if you have one . Depending on size of plates you can steam them 2-3 at a time . Cover and steam .

5. These plates of batter will steam in seconds so keep a few plates ready ahead prepared with batter to continue to steam them rapidly . Allow to cool before you ease them out of the plate by using a knife or a flat spatula . Place these soft steamed papads on a plastic sheet or plantain leaves . I dried them under fan by laying them on a table .

6. Air dry and place in sunlight for fast drying . These applams will dry well inside the house also . But make use of hot sun if available like terrace or out in the front porch . Within a day or two these appalams will be dry thoroughly . Store in an airtight container.

7. Once fully dried, the vadams should be hard and moisture-free. Store them in an airtight container at room temperature. They can last for up to a year if stored properly.

8. When ready to eat, fry the vadams in hot oil until they puff up .They expand and cook very quickly, so keep an eye on them. Drain on paper towels to remove excess oil.

Enjoy your rice appalam or vadam as a crunchy snack or as an accompaniment to meals. Making them is a fun summer activity that can involve the whole family and is a great way to preserve a piece of culinary tradition while also making the most of the summer sun!