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Washed urad lentils are soaked in normal water overnight and ground into a batter for the vada, then deep fried in hot oil. The deep-fried vadas are first put in water and then again transferred to light yogurt water for soaking for 3–5 hrs. Then the Vadas are added with AluDum (spicy potato curry) and Ghuguni (pea curry).
Medu vada (pronounced [meːd̪ʊ vəɽaː]; lit. ' soft vada ' in Tamil and Kannada) is a South Indian breakfast snack made from Vigna mungo (black lentil). It is usually made in a doughnut shape, with a crispy exterior and soft interior. [1]
Vada curry or vada sambhar is a gravy dish that is made with prepared vadas blended with a vegetables in a curry or a gravy format. Bhajani cha vada: a vada made from a flour made from bajri, jawar, wheat, rice, channa dal, cumin, coriander seeds etc. A speciality of Maharashtra, very nutritious too.
Vada pav, alternatively spelt wada pao, (listen ⓘ) is a vegetarian fast food dish native to the Indian state of Maharashtra. [1] The dish consists of a deep-fried potato dumpling placed inside a bread bun ( pav ) sliced almost in half through the middle.
Dahi vada is also known as "dahi vade" (दही वडे) in Marathi, dahi barey/dahi balley (دہی بھلے/دہی بڑے) in Urdu, dahi vada (दही वड़ा) in Hindi, dahi bhalla (دہی بھلا/ਦਹੀ ਭੱਲਾ) in Punjabi, thayir vadai(தயிர் வடை) in Tamil, [3] thairu vada(തൈര് വട) in Malayalam, perugu vada in Telugu, mosaru vade in Kannada ...
Sabudana vada, also called 'sabu vada', is a traditional deep-fried fritter from Maharashtra, India. It is made from tapioca pearls (sabudana), mashed potatoes, peanuts and spices. [ 1 ] It is often served with a spicy green chutney along with hot chai and is best eaten fresh. [ 2 ]
Misal is prepared in part with sprouted lentils [6] and has less water content and a watery, spicy "kat" (pronounced "cut"). It has two parts, a thick curry of matki, called usal, and watery gravy, [3] also called rassa. [7]
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