Elantha vadai | Ilandhai Pazha Vadai Recipe | இலந்தை வடை | இலந்தை பழ வடை HD

Elantha vadai | Ilandhai Pazha Vadai Recipe | இலந்தை வடை | இலந்தை பழ வடைஎனும் இந்த வீடியோ இலந்தை வடை செய்முறை | இலந்தை பழம் பயன்கள் பற்றி தெளிவாக விளக்குகின்றது. இதில் இலந்தை பழத்தின் நன்மைகள் மற்றும் அதன் உபயோகம் பற்றி விளக்கப்படுகிறது. For More Subscribe https://www.youtube.com/channel/UCgoPId6l0m19Up4aiENMANw For Food and Health in Tamil: https://www.youtube.com/channel/UCrvVInhBDyitV7cNOeL83SQ For Ayurveda Videos https://www.youtube.com/channel/UCVomVtXE3uRJ9PKz088mQFQ For Tamil Recipes & Cooking https://www.youtube.com/channel/UCTOqL2qDFeSUZPcjutMC61g For Home Remedies https://www.youtube.com/channel/UCDKfZiviLt94LGm3qytGW1A For Diabetic Patients https://www.youtube.com/channel/UCBrCSfA42PlZaUSSdD3fHZQ For Health & Health Recipes in English https://www.youtube.com/channel/UCm3m4Cx3NS1UmzXeldemJMg To Read this video article: Elantha vadai | Ilandhai Pazha Vadai Recipe | இலந்தை வடை | இலந்தை பழ வடை In my child hood I used to eat Kadappa elantha pazham. It used to be very tasty on those days. At that time there was lot of elantha palam available. Now a days it is becoming very rare. Whenever I go to ambika departmental store I used to buy elantha vadai. Last year my mom gave me elantha palam from my native village. I made this elantha vadai last year but the season ends when it is dry. So I have post this season. Let us see the recipe. Ingredients: Elantha palam- ¼ kg Red chilli- 4 Asafoetida- ½ tsp Jaggery - 3 tsp Salt - 1 tsp Method: Wash and dry elantha palam in the kitchen towel. Add all the ingredients in a bowl and mash it with a hand. Then grind slightly in the mixie to remove the seed. Remove all the seeds in the mixture. Again grind this mixture in the mixie. Grease the hand with little oil and make small vadai. Put all the vadais in the oil greased plastic sheet. Sun dry for two to three days and use it for two to three months. Note: Elantha palams are sour in taste so I did not add tamarind. If you like you can add. Add red chilli and jaggery according to sourness of elantha palam. Some people pound elantha palam in the ural and make vadai.