Peralam Mundhiri Vadai / Cashewnut Vadais

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  • 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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The musings of two Chennaiites seeking to discover the world through food and travel. As they open themselves up to adventure, the accompanying puliyogare, travels well and ensures that the idea of home is never lost

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