Elai Vadam (Dried Rice crips)

 Ingredients:

Raw Rice (sona masoori) - 2 cups ( wash and soak it for two hours and grind it to a fine paste)

Green Chillies - 2 nos. (You can increase it if you want a spicy vadam)

Salt to taste (do not add more because after drying the vadam will shrink and little less salt will be good)

Lemon - 1 no.

Bring the rice batter to a thinner consistency ( little thinner than dosa batter and little ticker than rava dosa batter).  Now add ground green chillies with lemon juice and salt to the batter.

In a wide bottom pan keep a stand and add water less than the rim of the stand.  Take a small stainless steel plate (If you take a bigger plate the vadam will be big and you need more oil to fry it) and add a spoon full of the batter and spread it.  After the water starts boiling in the pan, keep the plate and steam it for just a minute or two.  If you see few bubbles, that is batter raising from the plate, take the plate out and put it in room temperate water in a vessel.  Take it out immediately and with the help of knife start removing the corners of the vadam from the plate.  It will be easy if you loosen the corner part of the vadam in the plate.  Now you can easily take it out and dry it inside the house under a fan.  You can use a plastic sheet to dry the vadam. Flip the vadams when it is dried oneside.  In two days the vadams will be dried and you can use.