Steamed Rice Pancakes (yelai Vadaam)
by Kavitha Iyengar
06 Feb 2012
This recipe has been viewed 17723 times
This recipe is one of the lesser known foods of the iyengars (a caste in south-india). Yelai in tamil means leaf. This dish is usually made on a palaash or banana leaf or a plate. This is a really thin steamed rice pancake. It is similar to the gujrati panki
Steamed Rice Pancakes (yelai Vadaam) recipe - How to make Steamed Rice Pancakes (yelai Vadaam)
Preparation Time: 5 days Cooking Time: Total Time:
Makes 10 to 15 pancakes
200 gms rice (chawal)
2 tsp asafoetida (hing)
1 tbsp carom seeds (ajwain)
salt to taste
banana leaves (kele ka patta) , cut into around 8 inch squares
oil for cooking
Method
- Method
- Clean, wash and soak the rice in enough water for 2-3 hours.
- Drain and blend in a mixer using little water to a thin and smooth batter.
- Add the salt, mix well and cover and keep aside for fermenting for 2-3 days.
- Add the asafoetida, carom seeds and salt and mix well to make a smooth batter of pouring consistency.
- Take the banana leaf and grease it with little oil.
- Spread a ladle-full of batter onto the banana leaf and spread into a thin layer in a circular motion.
- Carefully place the leaf in the steamer and steam for 2-3 minutes.
- Serve hot.
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