Beetroot Vadam brings a modern twist to traditional Indian vadams. These crispy wafers turn a simple beetroot into something magical through the sun-drying process. I learned this recipe from my grandmother, who always said the secret lies in getting the consistency just right. The beautiful pink color makes these vadams stand out, and they’re always a hit with kids.
About the Recipe
This recipe takes basic ingredients and transforms them into crunchy, flavorful wafers. The natural color from beetroot makes these vadams visually striking. They’re perfect for those who want to make preservative-free snacks at home. The process might take time due to sun-drying, but the end result is worth every minute of waiting.
Why You’ll Love This Recipe
You’ll love making these vadams because they’re so different from store-bought versions. The natural pink color is eye-catching, and the taste is uniquely fresh. They’re budget-friendly and can be stored for months. The process is straightforward – if you can make pancakes, you can make these. Plus, they’re a great way to sneak vegetables into snacks for picky eaters.
Cooking Tips
– Make sure the batter is smooth without lumps
– Keep stirring while cooking to avoid burning
– The consistency should be like thick porridge
– Choose a hot, sunny day for drying
– Clean cloth is crucial for proper drying
– Make sure vadams are completely dry before storing
Serving and Storing Suggestions
Serves: Makes about 30-40 vadams
Prep time: 1 hour
Drying time: 1-2 days depending on sunlight
Store in an airtight container for up to 6 months
Serve as a crispy snack or crush over rice
Similar Recipes
- 1. Rice Vadam
- 2. Potato Vadam
- 3. Sago Vadam
- 4. Plain Rice Crackers
Nutrient Benefits
Beetroot adds natural antioxidants and fiber. Rice flour provides energy, while sago aids digestion. These vadams are free from artificial colors and preservatives. They’re also naturally gluten-free and vegan, making them suitable for various dietary needs.
Beetroot Vadam
Ingredients
- 1 cup Rice Flour
- 1 cup Beetroot Paste
- 1/2 cup Javvarisi Paste
- Salt to Taste
- 4 tsp Green Chilly Paste
- 4 cups Water
Instructions
- To make beetroot paste, peel and boil 1/4 kg (or as required) beetroots. Once they are cooked, grind to a smooth paste.
- Similarly, to make Javvarisi paste, boil 2 cups of javvarisi in hot water. Once it reaches a paste like consistency, drain excess water and reserve the paste.
- Take a heavy bottomed vessel and add water to it.
- Heat the water and add green chilly paste, javvarisi paste, beetroot paste, rice flour and salt.
- Cook on low flame stirring continuously till it thickens.
- Taste for the salt and if you require more add it and mix it well.
- Koozh Vadam batter is ready.
- It should be in porridge consistency.
- Place a clean white cloth in sunny place.
- Using a small ladle pour the batter in small circles.
- When the vadam gets completely dried up, take out each vadam.
- Store it in an air tight container.
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Frequently Asked Questions
How do I know when the vadams are ready to be removed from the drying cloth?
The vadams should feel completely dry and crisp to touch. They should easily peel off from the cloth without sticking. If there’s any moisture left, they might develop mold during storage.
Can I dry these vadams indoors?
Sun-drying works best as it helps achieve the right texture. Indoor drying might lead to uneven results and possible spoilage. Always choose sunny days for making vadams.
What’s the best way to store these vadams long-term?
Store them in an airtight container in a cool, dry place. Add a small silica gel packet to prevent moisture. Check occasionally for any signs of moisture or mold.
