Par boied rice – 200g, salt – 1/2 tsp, sesame or cumin seeds – 1 tsp
Soak the par boiled rice for 3 – 4 hours and grind it to a thin smooth paste. Keep it overnight to get sour. Add salt and cumin seeds. Add water to make the batter into a thin consistency.
Then make into flat shapes and place it in thali vadam stand inside a large vessel or idli cooker. After it is cooked remove. Repeat this until all the flour is over. Then dry the cooked vadams in hot sun until they turn crisp.