Turmeric Leaves for Making Vadai

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Turmeric Leaves for Making Vadai – A Fragrant Twist to a Classic Snack

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1 Why Turmeric Leaves?

2 How to Use Turmeric Leaves for Vadai

3 Tips for the Perfect Turmeric Leaf Vadai

4 Also in the blog now:

5 Like this:

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If you love vadai, you’ll be delighted to know there’s a way to make it even more flavorful and aromatic – by using fresh turmeric leaves!

Turmeric leaves aren’t just beautiful; they have a gentle, earthy aroma with hints of raw turmeric and ginger. When used as a cooking wrap, they infuse the vadai with a subtle fragrance that makes every bite feel special.

Why Turmeric Leaves?

Aromatic cooking – When the vadai batter is placed on the turmeric leaf and cooked, it absorbs the leaf’s natural oils, giving it a mild yet distinct aroma.
Natural non-stick surface – The leaves act as a natural cooking sheet, making it easier to shape and cook the vadai without sticking.
Health benefits – Turmeric leaves have antibacterial and antioxidant properties, adding a nutritional boost to your snack.

How to Use Turmeric Leaves for Vadai

Wash the leaves thoroughly and pat dry.
Shape your vadai batter (link to recipe:https://parveenskitchen.com/crispy-keerai-vadai-id-restaurant-style/ ).
Place the shaped vadai on the leaf, just like in the picture.
Steam, shallow-fry, or deep-fry depending on your recipe.
Serve hot and enjoy the fragrance and flavor.

Tips for the Perfect Turmeric Leaf Vadai

Use young, tender turmeric leaves for the best aroma.
You can cook the vadai directly with the leaf or just use the leaf as a mold before frying.
This method works wonderfully with medu vadai, paruppu vadai, or even adai variations.

Turmeric leaf vadai isn’t just food – it’s an experience. The moment you peel back the leaf and let the aroma hit you, you’ll know it’s worth the little extra effort.