Difference between revisions of "Alternative:Vada"
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| − | + | | [[Cuisine of India|Indian Cuisine]] | |
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== Ingredients == | == Ingredients == | ||
| − | * 1 cup (240g) of black gram, skinless ([[ | + | * 1 cup (240g) of black gram, skinless ([[Urad Dal|white urad dal]]) |
| − | * [[ | + | * [[Salt|Salt]] to taste |
| − | * ¼ tspn of [[ | + | * ¼ tspn of [[Asafoetida|asafoetida]] |
| − | * 8-10 [[ | + | * 8-10 [[Curry Leaf|curry leaves]] |
| − | * 1 tspn of [[ | + | * 1 tspn of [[Cumin|cumin powder]] |
| − | * 1 tspn of crushed [[ | + | * 1 tspn of crushed [[Pepper|black peppercorns]] |
| − | * [[ | + | * [[Oil|Oil]] to fry |
== Procedure == | == Procedure == | ||
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# Serve hot with sambhar and coconut chutney. | # Serve hot with sambhar and coconut chutney. | ||
| − | Medu vada is also commonly accompanied by [[ | + | Medu vada is also commonly accompanied by [[Idli|idli]]. |
| − | {{wikipedia|Vada}} | + | {{wikipedia::|Vada}} |
| − | [[Category:Indian | + | [[Category:Indian cuisine]] |
| − | [[Category:Fried | + | |
| − | [[Category:Vegetarian | + | [[Category:Fried Recipes]] |
| − | [[Category:Vegan | + | [[Category:Vegetarian Recipes]] |
| + | [[Category:Vegan Recipes]] | ||
[[Category:Recipes_with_metric_units|{{PAGENAME}}]] | [[Category:Recipes_with_metric_units|{{PAGENAME}}]] | ||
Latest revision as of 04:40, 15 May 2012
| Indian Cuisine
| Alternative:Vada | |
|---|---|
| Category: | Indian recipes |
| Servings: | 4 |
| Time: | 20 minutes |
| Difficulty: |  |
A vada is a savoury South Indian doughnut made from lentils (or sometimes potatoes). This is a recipe for medu vada.
Ingredients
- 1 cup (240g) of black gram, skinless (white urad dal)
- Salt to taste
- ¼ tspn of asafoetida
- 8-10 curry leaves
- 1 tspn of cumin powder
- 1 tspn of crushed black peppercorns
- Oil to fry
Procedure
- Wash and soak urad dal for six hours.
- Grind into a fine paste.
- Add salt, asafoetida, curry leaves, cumin powder and crushed peppercorns to the batter and mix well.
- Heat oil in a kadai.
- Wet your palms and take batter into the palms.
- Shape into balls and make a hole with the thumb in the centre like a doughnut.
- Deep-fry this in medium hot oil until golden brown and crisp.
- Serve hot with sambhar and coconut chutney.
Medu vada is also commonly accompanied by idli.
