This is a very tasty vadagam, but the procedure takes more time. The specialty of this vadagam is that this is stemed on banana leaves before driying, which gives it a unique flavour. Some people also call it elai vadagam.
1 cup boiled rice
1 tsp raw rice
salt as required
1 tsp black sesame seeds
few banana leaves
- Soak the rice for 30 -45 minutes.
- Grind into a smooth and watery batter along with required salt.
- On the banana leaf pour a small ladle full of batter and spread it thinly into a round shape. On half a banana leaf you can pour and spread 4 such vadagams.
- Steam them in a idly steamer for 5 -7 minutes.
- After steaming these vadagams can be peeled from the banana leaf.
- They are then dried in the sun. They are so thin that dry in a single day.
- Store in a clean airtight container.
- When fried these vadagam enlarge to double their size. They are so melt in the mouth that they can be given even to 1 year babies and toothless elders. They taste just as good after steaming and can be eaten as such or with idli milagai podi or milagai-poondu chutney.