Vada
Vada ( vaḍā ) minangka jinising jajanan goreng sing gurih saka India. Beda karo jinis vada bisa diterangake kanthi macem-macem jinis fritters, cutlet, donat, utawa pangsit .[7] Jeneng alternatif kanggo panganan iki kalebu wada, vade, vadai, wadeh lan bara.[8]
 Medu vadas served with coconut chutney | |
| Jeneng liyané | wada, vade, vadai, bara |
|---|---|
| Ajangan | breakfast, snack |
| Panggonan asal | India |
| Tlatah utawa praja | India, Sri Lanka, Pakistan, Bangladesh, Singapore, Malaysia, Myanmar, Trinidad and Tobago[1], Guyana[2], Suriname[3], South Africa[4], Mauritius[5], Fiji[6] |
| Panganan sairib | Burmese fritters |
 Buku masakan: Vada  Médhia: Vada | |
Ngolah besut
Vadai (Vada) bisa uga digawé saka legum, sagu utawa kentang . Legum umume umume kalebu kacang pigeon, chickpea, gram ireng lan gram ijo . Sayuran lan bahan liyane ditambahake kanggo nambah rasa lan nilai nutrisi .[9]
Kanggo vada adhedhasar legume, legum ( dal ) dikum ing banyu, banjur diusik nganti adonan . Bungkus kasebut banjur dicampur karo bahan liyane, kaya ta wiji cumin, trikatuka, godhong kari (kadhang sauteed sadurunge), uyah, lombok utawa biji lada ireng . Asring soda jajan lan baking ditambah karo bumbu kanggo nambah tekstur alus lan nambah fermentasi kanggo kumpulan gedhe. Campuran kasebut banjur dibentuk lan jero banget, ngasilake vadas kanthi kulit garing lan tengahe. Persiapan kalmi vadas kalebu ngethok produk sing dadi ijen lan digoreng maneh.[9]
Kapustakan besut
- ↑ https://www.simplytrinicooking.com/doubles/
- ↑ "Guyanese Style Bara Recipe – Vegan Indian Fritter". Caribbean Style Recipes. 20 April 2017. Dibukak ing 3 October 2019.
- ↑ "Bara". Dibukak ing 3 October 2019.
- ↑ Mesthrie, Rajend (14 September 2018). "Language in Indenture: A Sociolinguistic History of Bhojpuri-Hindi in South Africa". Routledge. Dibukak ing 3 October 2019 – lumantar Google Books.
- ↑ "Mauritius: Bhajas". 196 flavors. 6 January 2013. Dibukak ing 3 October 2019.
- ↑ "Fiji Indian Hot & Spicy Bara Recipe". 9 December 2016. Dibukak ing 3 October 2019.
- ↑ Andrea Nguyen (2011). Asian Dumplings. Ten Speed Press. kc. 3. ISBN 9781607740926.
- ↑ V. K. Joshi, èd. (2016). Indigenous Fermented Foods of South Asia. CRC Press. kc. 401. ISBN 9781439887905.
- ↑ a b Usha Raina; et al., èd. (2001). Basic Food Preparation (édhisi ka-3rd). Orient Blackswan. kc. 294–295. ISBN 9788125023005.