Sri Lankan Payatham Urundai are a delicious and addictive snack that is made with moong dal (split mung beans), rice flour, grated coconut, and spices. They are typically shaped into balls or cylinders and deep-fried.

The moong dal in Sri Lankan Payatham Urundai gives them a nutty and slightly sweet taste. The rice flour adds a slight chewiness to the dish, while the grated coconut adds creaminess and richness. Sri Lankan Payatham Urundai are a good source of protein and fibre. They are also low in fat.

Origin: Sri Lankan Payatham Urundai are believed to have originated in Sri Lanka. The region is known for its rich culinary tradition, and Sri Lankan Payatham Urundai is one of its most popular snacks.

Taste: Sri Lankan Payatham Urundai have a nutty, slightly sweet, and savoury taste. They are typically served as a snack or dessert.

Texture: Sri Lankan Payatham Urundai are soft and chewy on the inside, with a slightly crispy exterior. They have a slightly oily texture, which is due to the moong dal.