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 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.
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?
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 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!
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
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
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.
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
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 .👍🏽👏
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..
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 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?
எனக்கும் நான் குடியிருந்த ஆத்து பாட்டி மிக்க அன்பு கொண்டவள் எனக்கு சொல்லி கொடுத்தாள். இலைவடாம் பாட்டி என்றே பேர் அவாளுக்கு. கொண்டாட்டமா எல்லாரும் ஒட்டு உறவு நண்பர்கள் என்று எல்லாரும் சேர்ந்து பண்ணுவோம். வேகவைக்கறதுலேயே பாதி காலி. கள்ளம் கபடம் இல்லாத வெள்ளை உள்ளம் கொண்ட காலம்.
Super mami ellai vadam.today I have learnt new receipe.thankyou mami
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 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.
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?
Love it. Reminds me of my mom❤
This is sornabala I like very much Chandra Mami speech.
இலை வடகம் super இதை பார்த்து நானும் செய்தேன் நல்லா வந்தது
Thanks for your feedback Jaya mam
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
My favorite vadaam romba naall munnadi ketturundhen thanku chitra sis n thanku maami super explanation
First time I prepared and it has come out nicely. Thanks
Yenga periamma omam poduva idhula. Vasanai pramadhama irukum. Unga method super
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🙂👍
Excellent result
நான் இன்று முயற்சி செய்தேன் அருமையாக வந்தது
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!
Super thanks mam &maami.madam illa vadaama porichu saapidaramaari suttum saapita semaiya irruku.try pannunga
Jaya Raj
Chitra dear you can give in description box in English for those who cannot follow the language.
Ingredients and method of preparation.
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
We use omam . I day pulippu is enough add little sabudhana or jawarrisi while soaking ...little watery than the one you are making .
Crisp and clear explanations
homely atmosphere
both speak the language in the style i am accustomed to.
god bless you both
kallidaikurichi elaiyadi appalam from maravalli kilangu (which is most taste) please!!!!
Yummy receipe very well explained thanks to you both
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
Hi, Very Simple n nice Vadam. Porichi edutha Nalla taste a Irukkum yup. Thank You.
V.nice
Super recipe. Very Very nice.👍 I will try. Thank you so much for the recipe and thanks to Chandra Mami & Chitra.
ரொம்ப ஈசியாருக்கு மேம் நன்றி
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
I love Chandra mami's voice and briskness. Super Chithra mam for once again bringing traditional recipe
What did she say that we have to ferment for 3 days?
Thanks Chithra mam.. I was asking you this recipe .. thanks a lot 😊 my favourite recipe .. goes well with molaga podi
Very nice &something new recipe super mami
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
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
I tried this today and it's just awesome....thank u for telling tis
Very well explained.
Thank you
Super😍😋 I feel like eating.. So tasty I will surly try to make yummy vadam
2 perum pesuriga ena soilriga crt ah puriyala antha arisiya yepadi araikanum ??? Ura vachi araikanuma illa yepadi Ethan purila pls solluga
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
Vow awesome recipe ..thanks to chandra mami and yourself..mami was ver lively
K.
My paati would make this for tiffin.
Should we keep the mavu outside for 3 days.....?
Super sister
Chandra Mami cookings are very different ,super
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
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
Usually our Vadagam ezhuthara time than pidikkum oru vadagam vegarathukkum. Saroja Bhashyam
Super
Nice thank you
Chitra didi, your introduction is always very good. Good recipe.
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.
Very nice explanation. Can we do that from wheat flour using above procedure please reply.
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....😆😆
ILai.. Vadam super...
Chithra. Mavu.. Veliyil.. Vekkalama... Or fridge kull. Vekkanam... Please sollungo
Very good. Thanks chitra.thanks mami
Super vaadam ipothan nan parkuren thanks Mami
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
three days fermentation ? sure ?
Super ilai vadam thnx to Mami and Chitra Madam
Maami, it was like reliving my childhood ❤❤❤❤❤felt like being in ur kitchen itself. Super video
Kandipa nan try panna poren thank you mami
Helo aunty even I like to prepare elavadam with my mom and we used to dry in the shade only
Superb. My granny does in tin cover. Nice tku
Mam oil use pananuma
Very nice to hear எழுதவேண்டும்
Some say 1mimute...sm day 2 mts.. Sm say 5 mts n sm say 10mts..which to follow?
Super and thankyou
Tasty and easy வடகம்...Thanks fr sharing chitra....
Good to eat with natural leaf...
Athey pola Thule urichhuttu oru sottu thanni vittal always thnaga urinjudum. Saroja
now a days kallidaijurchi elaiyadi appalam are not available freely in shops. can anybody suggest a shop/ store where it is available in Trichy.?
I like this Chandra mami .She is like my patti talking
Mami 🙏🙏🙏! எல்லோருக்கும் ஈசியாக புரிகிற மாதிரி சொல்லித் தந்தெள்! இந்த ஐட்டம் எந்த சைடு ரொம்ப பிரசித்தம்? அதாவது பாலக்காடு திருநெல்வேலி மதுரை தஞ்சாவூர்!
Swaminathan. K தஞ்சாவூர் ..
Super panni pakkanam mami explanation also super
Today Nan seyya poran super
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?
My mom used to do with pacharisi only. No green chili.
எனக்கும் நான் குடியிருந்த ஆத்து பாட்டி மிக்க அன்பு கொண்டவள் எனக்கு சொல்லி கொடுத்தாள். இலைவடாம் பாட்டி என்றே பேர் அவாளுக்கு. கொண்டாட்டமா எல்லாரும் ஒட்டு உறவு நண்பர்கள் என்று எல்லாரும் சேர்ந்து பண்ணுவோம். வேகவைக்கறதுலேயே பாதி காலி. கள்ளம் கபடம் இல்லாத வெள்ளை உள்ளம் கொண்ட காலம்.
Fine....senju paakrom....
Hi chitra mam Happy morning. super elai vadam. mami explain nicely. thank you both. 😊😊
Should we keep 3 days batter outside only?
Onions sertha Onion Ela vadaam aaidum la, Onion serthuklama mam??
Thanks Chitra sis,Amma.it came very well,love u both of u
Thanks for your feedback Ramya mam
மூன்று நாட்கள் மாவு வெளியே இருக்கலாமா? ஃப்ரிட்ஜ் லே வைக்க வேண்டாமா?
We made it in plachi elai. Now in vadam stand. But mavu pulippu only one day
Should the jeeragam be powdered fine or coarse or sprinkled as is?
For fermentation keep outside or inside the fridge
For this now days stand us available at t.nagar rathna stores at a time will make 6 vadam..,one night is enough for formation
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
மூணு நாள் பிரிட்ஜ் ல வைக்கணுமா, வெளியேதான் வைக்கணுமா?
Sooooo NICE
Request English subtitles so everyone can confidently try it.
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
சூப்பர்சித்ராமாமி
Awesome..traditional recipe..traditionally explained..but is it necessary to ferment for 3 days..
yes
Pacha arisi one glass and puzhugal arisi one glass soniga reshan shop LA vanguvom LA atha use panlama illa yepadi etha matum solluga
Very nice I make it in plate.we call it aripappadam.