Boil water in a deep vessel until it bubbles.
Add salt, jeera and rice flour to it and mix it with a ladle and switch off the flame immediately.
Transfer the mixture into a wide vessel and let it cool completely. This step is very important as if the rice flour mixture is hot it before proceeding to the next step will end up absorbing more oil while frying.
Now add enough regular water and knead into a stiff and smooth dough. Knead for 3-4 mins.
Divide the dough into small amla sized balls.
Heat oil in a deep thick bottomed kadai for deep frying.
Cut a polythene sheet into two equal squares or rounds and wash and dry them and grease one of the sides. Place them on one each side of a poori press and place a rice flour ball in the center and press in the poori presser as shown in the picture. Do not make it very thin or very thick, it should be of the thickness as shown in the pic.
Slide the vadappam into the medium hot oil carefully and fry on medium flame by puffing up the vadappam with the perforated ladle (Try to lightly press the vadappam with perforated ladle after it is dropped in the oil which helps in puffing up completely).Once it puffs up properly and stiffens on one side turn to the other side and fry again for some time. The process of frying one side completely is very important while frying vadappams as it helps in not forming holes which in turn absorb more oil. Do not turn them again.
Remove them onto a kitchen towel and this helps in absorbing if any extra oil exists.
Serve it hot with Chintaku-Onion palya and Coconut chutney.