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Paruththithurai Vadai (Point Pedro)

Paruththithurai vaid is a spicy flat vadai. The texture of this vadai is condensed from the traditional vadai and its flavours are concentrated in a more compact, crisp form. A mouthful of this wafer- thin snack yields intense flavours that simmer away on the plate. It is named after the village of Paruththithurai, which came to be called Point Pedro.

  • MAKES: 20-30


  • 1 cup black gram (ulunththu), skinless,

  • soaked for 4 hours

  • 2 cups plain flour

  • Salt (to taste)

  • Chilli flakes (to taste)

  • 1 tbsp fennel seeds

  • 1 sprig curry leaves, chopped finely

  • Water (as required)

  • Oil for deep-frying


  • Steam 1 cup of plain flour.

  • In a bowl, mix steamed plain flour and unsteamed plain flour.

  • Add salt, chilli flakes, fennel seeds and curry leaves. Mix well.

  • Drain soaked black gram and add to flour.

  • Mix into a dough, adding water a little at a time, so dough remains coarse and more dry than wet.

  • Form the dough into balls of 2-3 cm diameter and flatten with a rolling pin or by hand until they are approximately 2 mm thick. Use of a rolling pin will result in a flatter, more neat vadais.

  • Deep-fry in hot oil. When light golden, drain on absorbent paper. For a crisper texture, fry vadai until it is a deep golden colour.

  • Store in an airtight container until ready to be served

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