Elai Vadam (Leaf-steamed & dried Vadam/Papad) 200g.

Elai Vadam (South Indian Rice Papad) 200g

Rs. 159.00
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Description

Order Elai Vadam and other Homemade Vadams Online 

Homemade | Zero Preservatives

Ingredients: 

Rice Flour, Salt, Jeera/Cumin

How to use:

Fry it in oil directly and consume

Shelf Life:

180 days

Storage Instructions:

Store it in a cool and dry place in an air-tight container

This summer special is made of Raw Rice, Cumin Seeds, Salt and is a traditional Grandma summer routine! This Vadam dough is spread on leaves/sheets and sun-dried. The speciality of the Elai vadam is its super thin size. The moment it hits your teeth it breaks, and the crispy texture gives way for a savoury taste. The Elai Vadam interestingly doesn't have to be deep-fried in oil always. It can even be roasted over an open fire. The end result would still be light and crispy without the oil. 

Light and crispy the addition of cumin gives the Elai Vadam a unique flavour. The rice gives it a nutty taste. Elai Vadam goes well with variety rice dishes like Puliyodharai, Lemon rice etc. It would have definitely taken a place in our lunch boxes growing up.

The Elai Vadams stacked and tied together would be sent to our loved ones as gifts during random visits. Who doesn't love to get a pack of homemade Appalams, Vadams or Vathals as a token of love? The next time try gifting someone a pack of these traditional crisps. It never fails to impress 😊

Order Elai Vadam and other Homemade Vadams online @ www.sweetkaramcoffee.in and get it delivered to your doorstep anywhere in India.

Travel Back in Time to your Golden Childhood Days relishing our delights that taste just like your Grandma's preparation.

Reviews

Customer Reviews

Based on 63 reviews
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(48)
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M
Mahalakshmi Atreyi
Elaivadam arisi appalam

The elai was good.
Thae applam was not like appalam but thicker eai vadam.
Earlier supply of arisi appalam was really what it should not this lot .

V
Vani Karra
Elai Vadam

Very Nice

J
J.

Ilai vadaam was exactly as what I expected, but it became little red after frying. that could be avoided