Karamani Vadai / Cow peas vadai or fritter is a perfect tea time snack and taste similar to masala vadai. Some people make these during Ganesh chaturthi but we at home usually make it on a veg-day as a side for kara kuzhambu or just as a quick evening snack. They are quite easy as such, with less soaking time…
Description: Medhu Vadai / Medu Vada/ Ulunthu Vadai/ Medu Wada / Uzhunnu Vada / மெது வடை is a traditional South Indian breakfast /tiffin item mostly enjoyed with Idli, Dosa and Ven Pongal along with sambar and chutney. It is popular all over India not just in everyday cuisine but also as an indispensable part of the menu on festivals and pooja…
"Fish Vadai", I happened to make this Vadai when i bought the fish and found 3 slice of fish not in shape ie., they were broken.My Mil used to make this so i just followed my MIl's recipe and sharing it with u all.
Masala Vadai is a popular deep fried snack from Tamil Nadu also known as Paruppu vadai. This is either made with single lentil or combination of lentils. We at home, make it purely with Bengal gram and call it as Masala Vadai and the one made with multiple lentils are termed as Aama Vadai. These vadais with crispy exterior and soft interior can be served as an appetizer, evening snack or in general would suit for any occassion.
Minced Eral mixed with roasted gram flour (Pottukadalai / Channa / Dalia flour), shaped into little vadais and deep fried. Rare chettinad influenced recipe, perfect appetizer and also a great side for any non -veg meal. (Shrimp Vadai / Prawn Vadai / Royyala Vadai )
English to Tamil, Shrimp / Prawn — Eral.
Home style minced meat vadai made with split roasted gram (Pottukadalai / Dalia / Udaicha Kadalai )
Deep fried grated carrot balls, one good side for any South Indian meal, a great nutritious snack for kids, wonderful vegetarian appetizer item for guest entertaining. (Carrot Balls / Carrot Vadai )
Authentic Tamilnadu delicacy. Banana flowers combined with Bengal gram and deep fried to make this mouth watering starter.
Vadai is a southindian fried savoury originating mainly from Tamil Nadu and Karnataka, traditionally prepared during festivals and weddings. This lentil based item is often served along with breakfast items like idli, pongal etc or even good with any scrumptious meal.