{"id":605,"date":"2013-06-16T21:42:44","date_gmt":"2013-06-17T05:42:44","guid":{"rendered":"http:\/\/pepper2salt.com\/?p=605"},"modified":"2014-04-13T18:08:59","modified_gmt":"2014-04-14T02:08:59","slug":"uzhunnu-vada","status":"publish","type":"post","link":"https:\/\/pepper2salt.com\/sindhus-kitchen\/uzhunnu-vada\/","title":{"rendered":"Uzhunnu Vada"},"content":{"rendered":"
\"DSC_0830\"<\/a>
Uzhunnu Vada – \u0d09\u0d34\u0d41\u0d28\u0d4d\u0d28\u0d4d \u0d35\u0d1f<\/figcaption><\/figure>\n

Another popular tea time snack of South India, . The doughnut shaped Uzhunnu vada (\u0d09\u0d34\u0d41\u0d28\u0d4d\u0d28\u0d41 \u0d35\u0d1f- \u0bae\u0bc7\u0b9f\u0bc1 \u0bb5\u0b9f\u0bc8) is perfect delight with coconut chutney. Also commonly served as an accompaniment with idli, for breakfast. \u00a0Its prepared with fine pasted urud dal (lentle) mixed with a few spices, fried in oil. \u00a0Shaping the Vada is a tricky part of the process, and may have some difficulty initially. I too had trouble initially to get the doughnut shape, but don\u2019t worry, you will get there with couple of tries (as I did).<\/p>\n

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Ingredients<\/strong><\/h4>\n
    \n
  1. Lentle \u00a0OR Urud Dal (\u0d09\u0d34\u0d41\u0d28\u0d4d\u0d28\u0d41)\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 : \u00a01 cup<\/li>\n
  2. Rice flour \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 \u00a0: 1 Tbl sp<\/li>\n
  3. Green chillies chopped \u00a0 \u00a0 : 3<\/li>\n
  4. Curry leaves. \u00a0 \u00a0 : 2 strigs<\/li>\n
  5. Onion chopped : \u00bc<\/li>\n
  6. Salt to taste<\/li>\n
  7. Oil for frying<\/li>\n<\/ol>\n
    \"Ingredients\"<\/a>
    Ingredients<\/figcaption><\/figure>\n

    \u00a0Method<\/strong><\/h4>\n