Hi chitra mam my mom used to ferment it only for a night my memories slipped into my childhood days.even now I prepare them using either badam elai or banana elai tq.
Last time my grandmother made this for me at least 20 yrs ago… seems only like yesterday…. Miss this now as I live overseas and my grandmother is no more 😢
Hi chitra, I kept the arisi batter for more than 24hrs and it started giving a bad smell as if a layer of fungus is formed on top. Is it necessary to ferment it for so long ,3 days as you've said in the channel?
Hi chitra mam. I started watching your channel recently and i quite like it. Nenga nalla variety a videos poduringa. I love mamis illai vadam . For the first time i did tried illai vadam and it came out really well...mamis step by step proc r really understandable..
I tried this today came out very well. But I did only in raw rice.explanation with Nuances was awesome. Good going mam. I all ready tried some of ur recipes. All came well at first attempt.
i guess im asking the wrong place but does anybody know a way to log back into an Instagram account..? I was stupid lost the login password. I would love any help you can offer me!
Superb maami 😆 I think this can also be eaten as breakfast. In Karnataka Mangaloreans make this as breakfast item and call it as neer dosai. Only thing they add plenty of coconut while grinding and grind it into fine paste. batter must be in very thin consistancy. Very tasty 😋 it would be with chutney. Thanks for sharing maami ❤️. I am from Bangalore
hello Chitra, it is wonderful to watch your vedios. I have a grandson who is 3.5 years old. He simply loves you. He wants me to only see your vedios. Nothing else!!! He calls you his favorite mami!!1
Now stand available for this. My husband and sons also love ilai vadam. I'm preparing with stand regularly. At a time we can prepare 7 in stand. Veetukulleye kaya vaikalam. 2 days podhum
Hello Ma'am. I'm a huge fan of your videos. Please make a separate series for no onion and no garlic versions of recipes (which is usually made with onion and garlic). It will be very useful because on days like ammavasai, ekadasi and maasa porappu we can't use onion and garlic. But still if we could make those recipes with substitutes and modifications it'll be very good Ma'am.
I did as said in this, but the batter started to stink on the second day itself and there was a light pink colour coating on the batter. Please explain what went wrong. Is 3 days fermentation needed with Chennai’s climate?
Mouth watering snack, I should say. Thanks a lot Chitra Madam and Chandra Mami. Again, another moment of nostalgia for me. My mother used to make this quite often and the best part of it was, in those days (60s) she used to make this through Pump stove which was most prevalent in Triplicane, Chennai, then! Thanks a lot again. Chitra Madam's effort in giving enlightement on our various traditional items, is just beyond words to appreciate .👍🏽👏
Remembering my young age my mother prepared this and I ate when it was taken out from the stove and my mom scold me to leave Remaining vadam to sun dry
Super mami ellai vadam.today I have learnt new receipe.thankyou mami
Hi chitra mam my mom used to ferment it only for a night my memories slipped into my childhood days.even now I prepare them using either badam elai or banana elai tq.
Enjoyed watching the mouth watering elai vadam demonstration.
நான் இன்று முயற்சி செய்தேன் அருமையாக வந்தது
My favorite vadaam romba naall munnadi ketturundhen thanku chitra sis n thanku maami super explanation
இலை வடகம் super இதை பார்த்து நானும் செய்தேன் நல்லா வந்தது
Thanks for your feedback Jaya mam
First time I prepared and it has come out nicely. Thanks
I tried this today and it's just awesome....thank u for telling tis
Love it. Reminds me of my mom❤
Thanks Chithra mam.. I was asking you this recipe .. thanks a lot 😊 my favourite recipe .. goes well with molaga podi
Hi, Very Simple n nice Vadam. Porichi edutha Nalla taste a Irukkum yup. Thank You.
Last time my grandmother made this for me at least 20 yrs ago… seems only like yesterday…. Miss this now as I live overseas and my grandmother is no more 😢
Super thanks mam &maami.madam illa vadaama porichu saapidaramaari suttum saapita semaiya irruku.try pannunga
Chandra mami is such a Darling! Thanks to both of you for such a detailed guide on how to prepare Elai Vadam.
Supera cholranga mami. Thanks
kallidaikurichi elaiyadi appalam from maravalli kilangu (which is most taste) please!!!!
Hi chitra, I kept the arisi batter for more than 24hrs and it started giving a bad smell as if a layer of fungus is formed on top. Is it necessary to ferment it for so long ,3 days as you've said in the channel?
Yenga periamma omam poduva idhula. Vasanai pramadhama irukum. Unga method super
homely atmosphere
both speak the language in the style i am accustomed to.
god bless you both
2 perum pesuriga ena soilriga crt ah puriyala antha arisiya yepadi araikanum ??? Ura vachi araikanuma illa yepadi Ethan purila pls solluga
Super recipe. Very Very nice.👍 I will try. Thank you so much for the recipe and thanks to Chandra Mami & Chitra.
Kandipa nan try panna poren thank you mami
I love Chandra mami's voice and briskness. Super Chithra mam for once again bringing traditional recipe
Thanks Chitra sis,Amma.it came very well,love u both of u
Thanks for your feedback Ramya mam
Chitra didi, your introduction is always very good. Good recipe.
Very nice &something new recipe super mami
Jaya Raj
Chitra dear you can give in description box in English for those who cannot follow the language.
Ingredients and method of preparation.
Excellent result
This is sornabala I like very much Chandra Mami speech.
Hi chitra mam. I started watching your channel recently and i quite like it. Nenga nalla variety a videos poduringa. I love mamis illai vadam . For the first time i did tried illai vadam and it came out really well...mamis step by step proc r really understandable..
Thanks for your feedback swarna
Maami, it was like reliving my childhood ❤❤❤❤❤felt like being in ur kitchen itself. Super video
Super😍😋 I feel like eating.. So tasty I will surly try to make yummy vadam
Chandra mami is cute... We used to eat the steamed ela vadams with idly milagai podi like dosa when we were small 😃
Without milagai podi also it is yummy if we add green chilli and lemon during the process. I miss my athai paatti she prepares very well
Nice recipe mam. Mam the batter after v grind v have to keep it outside only for 3 days or in fridge 3 days after that v Shud make vadam
Hai chithra mam nan eppo than first time command pandren. Good job chithra mam
Thank you meenakshi mam
I tried this today came out very well. But I did only in raw rice.explanation with Nuances was awesome. Good going mam. I all ready tried some of ur recipes. All came well at first attempt.
Chitra Anand
I love yella vadam!!! I love the way Mami explained too ! ❤️❤️
i guess im asking the wrong place but does anybody know a way to log back into an Instagram account..?
I was stupid lost the login password. I would love any help you can offer me!
Superb maami 😆 I think this can also be eaten as breakfast. In Karnataka Mangaloreans make this as breakfast item and call it as neer dosai. Only thing they add plenty of coconut while grinding and grind it into fine paste. batter must be in very thin consistancy. Very tasty 😋 it would be with chutney. Thanks for sharing maami ❤️. I am from Bangalore
Very nice explanation. Can we do that from wheat flour using above procedure please reply.
What did she say that we have to ferment for 3 days?
Very good. Thanks chitra.thanks mami
now a days kallidaijurchi elaiyadi appalam are not available freely in shops. can anybody suggest a shop/ store where it is available in Trichy.?
Chandra mame varalama super nan anga eruku bothu mame ella vadam sapedu erkan
Best presentation arumai aamaam Maamikku sirikkavae theriyadha?
Should we keep the mavu outside for 3 days.....?
Some say 1mimute...sm day 2 mts.. Sm say 5 mts n sm say 10mts..which to follow?
Super vaadam ipothan nan parkuren thanks Mami
Mami Sooper ...... Ami engapatti ,ammallam, edarththukku mudhalnall Oru kilokku 100gm javvarisi night oorapottuduva....marunall ettuttu ellorukkum kduththa meedhi, nezallaye Kaya poduva.
Veyilla kayavechcha sevandhudumam..
.innum Oru vishayam..pachchrisi mattum poduva.puzungallarisi pottadheilla.....jeeragam perungayam eppadidhan poduva..
Andha Kalam jyabagam varardhu....😆😆
hello Chitra,
it is wonderful to watch your vedios. I have a grandson who is 3.5 years old. He simply loves you. He wants me to only see your vedios. Nothing else!!! He calls you his favorite mami!!1
i'm malathi arunachalam
Thank you malathi mam , neega enga irrukinga
@@chitramuraliskitchen thank you ma for replying. Naan mumbaila, kutti Hyderabad
recenta holidaykku vandirunda podu entha attachment to you
Now stand available for this. My husband and sons also love ilai vadam. I'm preparing with stand regularly. At a time we can prepare 7 in stand. Veetukulleye kaya vaikalam. 2 days podhum
Pacha arisi one glass and puzhugal arisi one glass soniga reshan shop LA vanguvom LA atha use panlama illa yepadi etha matum solluga
Chandra Mami cookings are very different ,super
Mami superb sh paesaranga ela vadam also nice Mami detail ah explain panaranga
இலை வடாம் சூப்பர். ஆணா உலர்த்திய பிறகு எல்லாம் தூக்கின்டுடுத்து. ஒன்று கூட flat ஆ இல்லை. கொஞ்ஞம் Advice தேவை pl.
We use omam . I day pulippu is enough add little sabudhana or jawarrisi while soaking ...little watery than the one you are making .
Hello Ma'am. I'm a huge fan of your videos. Please make a separate series for no onion and no garlic versions of recipes (which is usually made with onion and garlic). It will be very useful because on days like ammavasai, ekadasi and maasa porappu we can't use onion and garlic. But still if we could make those recipes with substitutes and modifications it'll be very good Ma'am.
Ok🙂👍
Hi chitra mam Happy morning. super elai vadam. mami explain nicely. thank you both. 😊😊
Chitra mam vathal enn sevandhu pogudhu ? Enna fault mam pls reply
Yummy receipe very well explained thanks to you both
Superb. My granny does in tin cover. Nice tku
three days fermentation ? sure ?
Should we keep 3 days batter outside only?
ரொம்ப ஈசியாருக்கு மேம் நன்றி
Today Nan seyya poran super
Arisi ya kaluvittu ooravaikanuma sollunga please reply me imediately
Yes
Muthina murungakai pulp vadam seyalama. Yeppadi seivadhu?
Super panni pakkanam mami explanation also super
Very nice to hear எழுதவேண்டும்
Chitra akka, ela vadam mav le elimche kuda puyiya lam le pulipu vara
I did as said in this, but the batter started to stink on the second day itself and there was a light pink colour coating on the batter. Please explain what went wrong. Is 3 days fermentation needed with Chennai’s climate?
Tasty and easy வடகம்...Thanks fr sharing chitra....
Mam oil use pananuma
Should the jeeragam be powdered fine or coarse or sprinkled as is?
How can u pack it for urs grandchildren to foreign..because my mom packed illavadam for my brother.but full of broken...please guide me
Nice thank you
Very well explained.
Thank you
Mouth watering snack, I should say. Thanks a lot Chitra Madam and Chandra Mami. Again, another moment of nostalgia for me. My mother used to make this quite often and the best part of it was, in those days (60s) she used to make this through Pump stove which was most prevalent in
Triplicane, Chennai, then!
Thanks a lot again.
Chitra Madam's effort in giving enlightement on our various traditional items, is just beyond words to appreciate .👍🏽👏
Puzhungarici etuukku
9:07
Super ilai vadam thnx to Mami and Chitra Madam
Can we apply oil in that leaf mam???
Athey pola Thule urichhuttu oru sottu thanni vittal always thnaga urinjudum. Saroja
Usually our Vadagam ezhuthara time than pidikkum oru vadagam vegarathukkum. Saroja Bhashyam
Vow awesome recipe ..thanks to chandra mami and yourself..mami was ver lively
K.
Thank u mami and Chitra.
Yummy illadi vadam,thanks for sharing chitra mam
For fermentation keep outside or inside the fridge
Crisp and clear explanations
Nice mam. Fridge la vaikalama maavu.
chitra madam engitta antha hole potta tattu illaiye enna cheyya? pl. reply.
Thank you chithra mam for thalivadam recipe
Chitra please show us how it will be post deep frying.. Very interesting
Ok,thanks for watching
3 days pulikka vekkarthukku velila vecha smell vandhuduchu nannarukkuma
My paati would make this for tiffin.
Remembering my young age my mother prepared this and I ate when it was taken out from the stove and my mom scold me to leave Remaining vadam to sun dry
Elai vadam chevakkarathe when fried. What could be the reason
Helo aunty even I like to prepare elavadam with my mom and we used to dry in the shade only
Marulam eppad porichiedukkanum
V.nice
I was searching for this sis. Thanks a lot
Beauuuuuuuuuuuutifula irundhadhu mami.
Romba nanna purinjadhumkooda!
Vadamum, neengal panniya vidhamum "bahuth achchae thae"
"bahuth bahuth shukriya and pranams mami"
"Oor ulagam" videovil, romba enjoyablea irundhadhu.
ungalai parkka vendumpol irundhahdhu mami.
kitchenil, tumblers neat arrangementum
vessels basketil irupadhum romba nanna irukku paarkka.
Chithra mam, romba romba thanks indha videokku.
indha mamiyai innum niraiya paarkka asai.
Thank you very much Chithra mam
Super sister
Onions sertha Onion Ela vadaam aaidum la, Onion serthuklama mam??