Peralam Mundhiri Vadai / Cashewnut Vadais

Watch how this recipe is made in my new series Ammavum Naanum, where Amma teaches me heirloom recipes that have a story to tell. Subscribe to my YouTube Channel and stay tuned for more:



  • Cashewnuts – 1 cup
  • Raw rice – 2 tsp
  • Ginger (chopped) 1/2 tsp
  • Green chillies (chopped) – 1
  • Salt – to taste
  • Water – to grind


  1. Soak cashewnuts and rice in water for 30 minutes
  2. Make a paste using ginger and green chillies
  3. Grind the soaked rice and cashewnuts along with the green chilly ginger paste adding very little water.
  4. The batter should not be watery but of an urad dhal vadai type batter
  5. Add salt and mix well
  6. Make small balls of the batter; flatten between your palms and deep fry in oil or ghee.
  7. Serve hot


  • The oil/ghee temperature should not be too hot but medium for the vadais to cook evenly

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