Though the island is small in size, Sri Lankan Recipes are pleased to introduce an astounding Sri Lankan Recipes in a wide selection of food as well as the methods of cooking. Sri Lankan recipes acquires an abundant heritage of native Sri Lankan Recipes as well as regional cooking is highly special and diverse.

Like in most countries, the common dishes are prepared in villages; to acquire specific Sri Lankan Recipes will be very difficult. They don't create recipes with the aid of a cookbook. Everything is by working through taste and adjustment of seasonings. This is how Sinhalese women prepare their dishes, and there are no women who cook similarly. Every women uses a different ingredient to prepare a Sri Lankan Recipes, therefore how they interpret a dish is entirely special. When Sinhalese women told you of a specific measurement of a seasoning or any ingredient, she will demonstrate it to you with her hand gestures. When you want to prepare a Sri Lankan Recipes, you better take a look on how the women in the country cook their meal and you must make a trial and error method of cooking the food. Once you achieve a perfect meal you should write it down so you can remember how it is created.

Medhu Vadai - (Ulundu Vadai)

Ingredients :  

 2 cups oil for deep frying
1/2 onion
1 cup urid dhal
1/2 teaspoon salt
1 sprig curry leaves
2 green chillies

Method :

1. Wash and soak dhal for about 3-4 hours, ensuring water covers dhal.

2. Drain and grind dhal in either a food processor or liquidiser to a fine paste. Very little water should be used for grinding.

3. Remove mixture and then grind green chillies and onions. Once ground, mix all together in a bowl, including the curry leaves and salt.

4. Heat oil to a medium-high heat. Take some of the mixture (about the size of a lemon) place it on the palm of your left hand, flatten the mixture with a wet hand and make a hole in the centre. Gently slip it into the hot oil. About 3 or 4 vaddais can be fried at a time.

5. The vaddais will puff up. Turn over and when they have reached a nice golden colour remove from the oil and drain on a paper towel.

6. The vaddais are now ready to be served plain or with a coconut chutney.
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