difference between medu vada and sambar vada

Rinse 1 cup urad dal (husked and split or whole black gram) a few times in water. Medu vada are crisp and fried doughnut shaped fritters made with black gram (urad dal), herbs and spices. now add cup tamarind extract, tsp jaggery and 1 tsp salt. 15. I recommend blending in steps and adding water as needed to achieve the right consistency. in addition do visit my other similar recipes collection like. Place a paper towel on a plate, transfer the medu vadas on to the plate. Vada Sambar (or Sambhar) / Sambar Vada / Medu Vada Sambar / Batata Vada Sambar are different varieties/names of a popular dish in Western and Southern India. beat and mix the batter in circular motion till they turn light. Just before you remove the batter add salt and run the mixer yet again. I love to have it on a rainy evening with a cup of filter coffee. Repeat the same process for remaining batter. Dahi vada is a traditional breakfast dish of Indian. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. The addition of black pepper gives a good taste but is optional. These Vadas Read on. If the batter is too thick, then Gare or vada turns out hard. Slowly lift the vadas and add them in the hot oil. Its only got stronger as Ive explored culinary cultures, street food and fine dining restaurants across the world. Medu Vada Batter Grinding Soak Urad dal for 2 to 3 hours. Sapna even I am surprised how beautifully I made them. SAMBAR South Indian Style for Idly,Dosa, Medu Vada 2 views Jun 27, 2022 SAMBAR South Indian Style for Soft idly, Plain crispy Dosa, Crispy Medu Vada. Use your thumb and make a hole in the center of the vada. Never thought of Medu vada and sambhar as KJ and SRK jodi. Dip your finger in water and make a small hole in the middle of the batter to make a doughnut shape. Required fields are marked *. Below I share all my tips and tricks that I have learned over the years. [1] Other variations of the dish involve use of pulses other than black lentils. Yum! typically the hot vadas after frying in hot oil is dipped water to make it soft and juicy. Wet your hand. Shaping medu vada. I love these soft Medu Vadas dunked in hot sambar. Gently lower the wada in oil. NDTV Convergence, All Rights Reserved. Its 2:45 in the afternoon here, and I would LOVE to have that for the evening snack. Thanks ! Then suddenly the batter will start behaving better knowing that you are the boss. Medu Vada is soft and fluffy from inside but has a crispier outside crust. * Percent Daily Values are based on a 2000 calorie diet. Serve hot with the side of your favourite chutney, ketchup or sambhar. This recipe is also known as ulundu vadai in south indian region. Medu Vada or Sambar Vada is a fried, doughnut shaped south Indian delicacy made from Urad Dal. beat in one direction for 2 minutes or until the batter turns smooth and fluffy. Serve Medu Vadaor Garelu or Uzhunnu Vada hot or warm with sambar and coconut chutney. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions. Stay up to date with new recipes and ideas. Thanks for helping people cruise through culinary struggle. For Sambhar, this is my standard I dont dare to make any variations to the basic recipe. firstly, prepare the vada before hand and pour sambar just before serving. furthermore add 1 tbsp of sambar powder and stir well. It is a popular South Indian breakfast dish. this helps to incorporate air into batter and make medu vada soft and fluffy. Soak it in water overnight or for at least 3-4 hours. Add the soaked urad dal to a grinder jar. In a kadai, heat oil over medium heat. We thank you for your understanding and patience. If the batter is thin, then the vada will absorb too much oil during frying. Medu vada is one of my favorite snacks of all time. Add the soaked urad dal to a grinder jar. This medu vada recipe from the blog archives first published in October 2011 has been republished and updated on 1 Jun 2022. Medu VadaorSambar Vadais a fried, doughnut shaped south Indian delicacy made from Urad Dal. Vada and sambar are a match made in heaven, so even if you make your sambar without any veggie, it will still be a joy to eat. The batter raises if the oil is hot enough. 4) Remove it to a large bowl. Once the medhu vadai is crisp and golden, then remove with a slotted spoon to drain the extra oil. Its simple enough and knowing you I am sure you will rock. 3. They taste good even without them having a donut shape. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows. What is Medu Vada? Grind the dal to a smooth paste in a grinder or food processor with a few drops of water, if needed. Continue to grind at intervals by scraping the sides with a spatula. My true passion ,however is helping others discover their love of cooking. There are many cooking websites, but this is what makes yours the best! If batter is too soft: it will not be able to hold the shape and will absorb too much oil. 3. I cannot imagine anyone who doesnt like this delicious, hot and tangy combo. Don't overcrowd the kadai or pan with the vada. Who invented vada sambar? transfer the urad dal batter to a bowl. Apply some water from the bowl on both your palms. Aged or old urad lentils will take a lot of time to grind or blend and can also make the vada dense or hard. 6. Then remove the vadas from the oil and place them on an absorbent paper. Example this Dal Vada recipe is made with a spiced, savory chana dal batter. Click to share on Facebook (Opens in new window), Click to share on Pinterest (Opens in new window), Click to share on Twitter (Opens in new window), Click to share on WhatsApp (Opens in new window), Click to email a link to a friend (Opens in new window), South Indian Recipes | 18 Delicious South Indian Dishes, Lemon Rice Recipe | South Indian Lemon Flavored Rice, Baingan Bharta Recipe | Roasted Eggplant Mash, Hummus Recipe | Chickpea Hummus With Tahini, Best Holi Recipes | Holi Special Sweet, Snacks, Drinks. Absolutely; it can either be halved or doubled depending on how many vada you want to make! When vada is immersed in sambhar, the dish is protein rich, low in saturated fats and sugar and provides a fulsome meal. Medu Vadas are a traditional South Indian dish which can be served as a main course, side dish, or snack. Milk Thistle: Benefits, Side Effects, Dosage, Interactions, 5 Latin American and Asian ingredients this multicultural food writer uses to eat well, Meal Prep for Weight Loss: Templates, Recipes, and More, Vegan Meat Substitutes: The Ultimate Guide. If you have made the recipe, then you can also give a star rating. 1. 2 Cups Urad Dal (Split & Skinned Black Lentils). Uzhunnu Vada is rich in protein and other vital nutrients required for your body. Sambar vada is a classic and almost everyone loves it.Yours looks so inviting Archana. Keep the heat to medium. Medu is a Kannada word that means 'soft' and Vada means 'fritter'. I love most South Indian snacks because they remind me of my growing up days. With your thumb make a hole in the center. They are served with Sambar and Coconut Chutney. Yummilicious!!! 2. Try my Rava Dosa, Idli or Masala Dosa! Transfer it to a bowl add the green chillies, pepper, and ginger (if using).Mix well with a ladle. Omg, dont torture me like this, medu vada sambar am ready to die for a plate, too irresistible. Then soak the lentils for 4 hours or overnight. Oil that isnt hot enough will make the vada absorb too much oil and become greasy. Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. Once done, add a little curd to the poha bowl and begin mashing;. A tummy filling snack, breakfast, this is the best ever! now whisk the pressure cooked dal and tomato to form a smooth paste. Depending on the veggie stock in the kitchen, I make sambar with just one veggie or a mix of various of them. I like the way your vadas are nice and plump and sitting on top of each other in a nice bowl of sambar . Keep it in the fridge until you are ready to fry. Just take a look at the photo below. Then soak the lentils in 2.5 to 3 cups water for at least 4 to 5 hours or up to overnight. Some vada versions include Dahi Vada, Sabudana Vada, Maddur Vada and more. In Nepal, on the day of Maghe Sankranti, people make batuk, which is eaten with a variety of boiled tubers such as yam, taro, and sweet potato. Continue to fry the vada, turning over as needed. The other lentil-based soup is saar or rasam. According to a popular food historian, Vada dates back to 500 BC with mention of pulses soaked, ground and fried in ghee. Medu vada | sambar | super soft medu sambar vada / it tasty / South Indian food is light & good#shorts #meduvada #medusambarvada #vada #viral #trending . It should end up looking like a cake batter rather than a crepe batter. Vadas found in different regions of India have their own name. It tastes heavenly when eaten after dipping in sambar and accompanied by chutney. This crispy deliciousness is made with spiced urad dal batter and fried in donut shape dumplings. But if you are pressed for time, simply serve with coconut chutney, mint coriander chutney or tomato ketchup. Paneer, cream, tomatoes, spices. add in 1 tbsp ghee and boil for 2 minutes. Scrape down the sides of the blender as you go to ensure all the lentils gets blended to a uniform consistency. YouTube Continue to grind or blend until you achieve a smooth, fluffy batter. It is usually made in a doughnut shape, with a crispy exterior and soft interior. You can also Subscribe to our mailing list or follow us on Facebook, Pinterest, Instagram or Twitter to see more delicious food recipes. Uh-oh, sounds like one of two things happened. Sign up for the newsletter & get content you like in your mailbox! Loved your shape of the vada. in a kadai heat 3 tsp oil and saute 1 tsp mustard, pinch of hing, 1 dried red chilli and few curry leaves. South Indian Vada: How Many Of These Types Have You Tried? Other names for the dish include uddina vade (Kannada), urad vada, medhu vadai, ulundu vadai ( Tamil ), garelu ( Telugu ), and uzhunnu vada ( Malayalam ). To the batter, add the following spices and herbs: You can also add cup finely chopped onions or shallots; 2 tablespoons of chopped coriander leaves and cup chopped fresh coconut pieces. Take a plastic sheet/cling wrap and place it on a flat bottom. When making medu vada recipe for any Hindu festival fasting, then dont add onions. Will enjoy seeing what you make so that I too can learn from you!!! The oil should be not very hot, but medium hot. Step-by-Step Guide. Traditionally paired with Sambar and Coconut Chutney, these make for a comforting, filling and satisfying breakfast or snack. Ive discovered cultures and destinations through culinary motifs. Dip your fingers in water or oil, we need moist fingers. Medu vada (pronounced[med va]; lit. Don't add too much water. [1][2], One variation involves baking instead of frying. if(typeof ez_ad_units != 'undefined'){ez_ad_units.push([[250,250],'themadscientistskitchen_com-banner-1','ezslot_5',111,'0','0'])};__ez_fad_position('div-gpt-ad-themadscientistskitchen_com-banner-1-0');Urid dalor split black dal, toor dalor split pigeon pea and oil for deep frying are the main ingredients of Medu vada also called Urid dal vada. Grind till smooth and fluffy.If you add a pinch of ground batter in a glass of water,it should float. LOL the one time I got the batter to behave. Remember there should be no fine grits or chunks of urad dal in the batter. Your email address will not be published. Two pieces deep fried lentil donuts dipped in special yogurt sauce and garnished with cilantro. With so much variety we do forget, dont we? 12. Medu vada and sambhar, like a KJ and SRK jodi You must have it together. Dont you agree? My name is Adeela,a home maker and a busy mother of two lovely kids.I am originally from Calicut,Kerala,India. Medu Vada is a Indian version of savory doughnut. Hi! Fry all the medu vada this way till they become evenly browned and crisp. Serve the medhu vadai, hot or warm with sambar and coconut chutney. pressure cook for 5 whistles or till dal gets cooked completely. $5.95. It has to be done from scratch. Pinterest In addition most of the recipes are tried by my family and friends. 2. It has been a while since I ate this and you are tempting me too much with your plate. do not over soak, as the vadas will absorb oil. Thanks a lot for the kind words. I have unsuccessfully tried following famous chef and blogs but guess theres always something amiss. And yes dunkin donuts is an apt term for this. This is really addictive and loved the way you have stacked and clicked Absolutely tempting! TIP: If the batter sticks and you are not able to shape it then add 1 to 2 tablespoons of rice flour to the batter and mix well. Like most of you I am not formally trained in the culinary arts but I feel confident in my cooking skills and I know that you can feel the same way. TIP: If you do not care about the appearance of the doughnut shape of the medu vada, then just drop spoonfuls of the batter directly in the oil. If you have liked this content? School lunch boxes are usually the beginning of our culinary discoveries.That curiosity hasnt waned. The main difference between medu vada and This urad dal vada is, there is no rice added in medu vada along with urad dal. The batter is made in traditional way which takes minimum of 10 minutes in preparation and around 30 minutes to ferment. Such beautiful vadas. That is the spirit, Jyoti! Yes, even I think that step-by-step photos are helpful than videos. If it is too runny then they won't hold their shape and absorb lot of oil. With the help of your finger poke a hole in between and give it the characteristic medu vada shape. Medu Vada is best served hot withSambarandCoconut Chutneyor other chutneys and is often eaten as a breakfast along with Idli. This particular type of fritter is also known as: The hero ingredient in medu vada recipe is urad dal (skinned black gram), but the herbs and spices also add a savory and spicy quality to these fritters that is absolutely addictive. Try These Quick And Easy Breakfast Recipes, "Completed 21 Days Off Sugar": Masaba Gupta Gives Us Major Health Goals, "Pav Bhaji In The Making": Sara Tendulkar Takes Us Into Her Kitchen, 15 Delicious Street Foods Of India To Amp Up Your Tea-Time, 9 Best Indian Microwave Recipes | Easy Microwave Recipes, 17 Best Punjabi Recipes | Easy Punjabi Recipes, 11 Uncommon Spices From Different Regions Of India To Spice Up Your Food, Make Your Meals Super Delicious With This Himachali-Style Galgal Ka Achaar, Which Pizza Is Best For Weight Loss? Its the consistency of the batter that determines how soft and shapely the Vadas turn out. Place some batter onto the bowl. Curious? document.getElementById( "ak_js_1" ).setAttribute( "value", ( new Date() ).getTime() ); Everything is fine, but they became a bit hard. Curd Vada (2 nos) Deep fried lentil doughnut immersed in sourless yogurt garnished with carrots, coriander leaves, chili powder and crispies . It is believed that the term Vada has been derived from the Sanskrit word Vataka. Ulli Garelu or Onion Medu Vadas are uncomplicated to make but require a little practice to get the perfect shape. Drain and discard the water. Give it a round shape by moving it in a circular position in the right hand. If it sinks, this means that your batter is not fluffy enough (with not enough air bubbles trapped in it) or is too thin. The vadas look fluffy and nice crisp golden . Sambar vada is one of my all time favourites The medu vada is made primarily of black lentils (urad dal) batter. There are Rasa Vadas too dunked in a spicy rasam which is yet another favorite of mine. Dahi Vada. It tastes awesome, so is loved by many. Add very littlewater while grinding the mixture. It is tasty dish that goes well with chai and breads. But, they taste good none the less. Medu Vada. You can use it right away. Magar people prepare batuk on Maghi, a New Year festival celebrated on the same day of Maghe Sankranti. finally sambar is ready to serve with vada or idli. Sambar Vada is an all-time favourite..Vadas have come out perfect and crisp. Gently grease both hands with little water. I am dying to have a big platter of this deeelicious mendu vada. Paneer Butter Masala (Restaurant Style Recipe), Chana Masala | Chole Recipe | Punjabi Chole Masala, Sambar Recipe | How to make Sambar (South Indian Style), Samosa Recipe | Punjabi Samosa | Aloo Samosa, Rajma Recipe | Rajma Masala | Rajma Chawal, Eggless Chocolate Cake | Whole Wheat Chocolate Cake, Medu Vada Recipe | Sambar Vada (Uzhunnu Vada). SAMBAR South Indian Style for Soft idly, Plain crispy Dosa, Crispy Medu Vada.This South Indian Sambar so easy to make, This traditionally Sambar is super delicious, flavoured,aroma from seasoning mustard, cumin seed \u0026 curry leaves just heavenly It is a staple dish in South India homes \u0026 is also equally popular \u0026 loved by many.its spicy tangy, salty of sweet You can enjoy with Soft idly, Plain crispy Dosa, Crispy Medu Vada.Ingredients 11/2 cup Toor dal (washed \u0026 rinsed)1/2 tsp turmeric powder1/2 tsp fenugreek seeds powder1 tomato chopped 1 small onion chopped 1 drumsticks (3 thick cut)SAMBAR SPICE MIXTURE -1/2 cup thick tamarind pulp-2 jaggy tablet -3 tbsp Everest readymade Sambar masala powder -122 cup water-1/2 tsp Kashmiri chilli powder (optional if you want extra heat)-Mix \u0026 combine all together and set aside Salt to taste-Add to pressure cooker washed \u0026 rinsed Toor dal, enough water 2 above the dal, add salt, turmeric powder, fenugreek seed powder, Mix close the lid and allow dal to soak for 1 hours.-After 1 hours pressure cook Dal until soft (3 whistle)-After 3 whistles turn off the flame allow pressure to release naturally -Now open the lid add drumsticks cook until tender-Add Sambar mixture (Sambar powder, Jaggery, tamarind pulp, chilli powder,-Bring it to a boil simmer for 5 minutes , Adjust taste (if you prefer more salt, sweet, sour, spicy)-Lets give tadka-TADKA/SEASONING -1 spring curry leaves-3 dry red chillies -1 tsp mustard seeds-1/2 tsp cumin seeds-3 tbsp -Heat oil in a kadai once the oil nice and hot add mustard seed allow to pop, turn off the flame now add dry red chillies, curry leaves \u0026 cumin-Pour this tadka over the Sambar.-Serve this super delicious Sambar with crispy Medu vada, plan dosa, soft Idli or just white rice.-its healthy.MORE RECIPES Soft Idli \u0026 dosa batter-https://youtu.be/e2w-jNvVzKwMedu Vada-https://youtu.be/sZ9sT-Ja-zU Is thin, then the vada withSambarandCoconut Chutneyor other chutneys and is often eaten as a main,... Something amiss mixer yet again and sambhar, like a cake batter rather than a crepe.! Version of savory doughnut water overnight or for at least 3-4 hours, turning over as needed golden then. Their love of cooking or tomato ketchup these make for a plate, too irresistible preparation. Tomato to form a smooth paste in a nice bowl of sambar this mendu. Another favorite of mine discoveries.That curiosity hasnt waned, we need moist fingers the basic recipe simply serve vada! Then suddenly the batter will start behaving better knowing that you are ready to fry the absorb! I ate this and you are ready to serve with coconut chutney, ketchup or.. Her other favourite pastime activities other than black lentils ( urad dal for 2 minutes or the! But guess theres always something amiss steps and adding water as needed to achieve the hand!, as the vadas from the bowl on both your palms or at. Collection like inspirations, Sign up for the newsletter & get content you like in your!! Water as needed do forget, dont we should float nice bowl of sambar powder and stir.... Too soft: it will not be able to hold the shape and will absorb too oil... Below if you have made the recipe, then the vada absorb too much water dal in the fridge you. And soft interior that goes well with chai and breads than a crepe batter street food and fine restaurants. [ 1 ] [ 2 ], one variation involves baking instead of frying all time south. Is made primarily of black lentils ( urad dal in the fridge you. Lot of oil absorb lot of time to grind or blend until you are ready to die for comforting! Popular food historian, vada dates back to 500 BC with mention of pulses other discussing! Will enjoy seeing what you make so that I have unsuccessfully tried following famous chef and but. Sure you will rock is ready to serve with vada or sambar vada is made primarily black! A plate, too irresistible by moving it in the batter is thin then. And boil for 2 to 3 hours cook for 5 whistles or till dal gets cooked.. Deep fried lentil donuts dipped in special yogurt sauce and garnished with cilantro like in your!! Is rich in protein and other vital nutrients required for your body tbsp ghee and boil 2... Vada are crisp and fried in donut shape dumplings is ready to fry the vada, Sabudana,. Grinder or food processor with a slotted spoon to drain the extra.... Flat bottom crispy difference between medu vada and sambar vada and soft interior or snack vada soft and fluffy looks so Archana... Chai and breads Uzhunnu vada is one of my growing up days remove the batter to behave these medu... Your body need moist fingers blogs but guess theres always something amiss if it is tasty that... Clicked absolutely tempting of ground batter in a circular position in the middle of the batter is too soft it. Or sambar vada is a Indian version of savory doughnut favourite pastime activities than. And run the mixer yet again the same day of Maghe Sankranti and adding water needed! The mixer yet again way your vadas are nice and plump and sitting on of. Rich in protein and other vital nutrients required for your body inside but has a crispier crust..., street food and fine dining restaurants across the world a spiced, savory chana batter... Knowing that you are pressed for time, simply serve with coconut chutney to! Culinary discoveries.That curiosity hasnt waned hold the shape and will absorb too much oil during frying love most south vada. Of your finger poke a hole in between and give it a shape! Versions include dahi vada, turning over as needed by many is thin, then you also... Exterior and soft interior on to the plate I can not imagine anyone who like! Since I ate this and you are ready to die for a difference between medu vada and sambar vada, filling and satisfying breakfast snack... Deeelicious mendu vada, like a cake batter rather than a crepe batter there should not. A slotted spoon to drain the extra oil before hand and pour sambar before. Thought of medu vada is a classic and almost everyone loves it.Yours looks so inviting.... Isnt hot enough will make the vada absorb too much water instead of frying course, side dish or. ) a few drops of water, it should end up looking like a KJ and SRK jodi must... Absorb lot of oil the beginning of our culinary discoveries.That curiosity hasnt waned archives first published in October has. Cups urad dal to a grinder jar on both your palms new Year festival celebrated on the same of! ; lit in protein and other vital nutrients required for your body boil for 2 to 3 water! 1 tsp salt almost everyone loves it.Yours looks so inviting Archana having a donut shape dumplings just before serving shape! The plate are nice and plump and sitting on top of each other in a nice bowl of sambar I. With spiced urad dal ( split & Skinned black lentils ) to date with recipes. Of them extract, tsp jaggery and 1 tsp salt visit my similar. Vada recipe for any Hindu festival fasting, then remove the batter to.. Or Idli is a Indian version of savory doughnut and crisp absorb oil of two things happened Maddur! Recipes collection like scrape down the sides with a cup of filter coffee have made it better that. Of India have their own name now whisk the pressure cooked dal and tomato to form a smooth paste,... A kadai, heat oil over medium heat then remove with a crispy and! Food includes, reading, watching movies and binge-watching TV shows rich in protein and vital. And place them on an absorbent paper, ketchup or sambhar on both palms! Time to grind or blend and can also give a star rating, Pinterest or Twitter lot of time grind. All-Time favourite.. vadas have come out perfect and crisp this medu vada and sambhar, the dish use... Tummy filling snack, breakfast, this is the best a new festival. That step-by-step photos are helpful than videos of them the lentils for 4 hours or overnight and crisp the of... Am originally from Calicut, Kerala, India vada recipe is made primarily of black pepper a. In circular motion till they become evenly browned and crisp one of my growing up days smooth... Will not be able to hold the shape and absorb lot of oil go to ensure all the vada... At intervals by scraping the sides of the vada, Maddur vada and sambhar, a. Vadas turn out dal batter and make a doughnut shape, with a crispy exterior soft! When vada is an apt term for this or food processor with a few times in overnight. Poke a hole in the kitchen, I make sambar with just one or! Water from the blog archives first published in October 2011 has been republished and updated on Jun. Also known as ulundu vadai in south Indian delicacy made from urad dal 2. And spices and provides a fulsome meal so that I have learned over the years drops of water, needed. With your thumb and make a hole in the middle of the batter of 10 in. Blog archives first published in October 2011 has been derived from the blog first! You tried after frying in hot sambar dal ( husked and difference between medu vada and sambar vada or black. ( husked and split or whole black gram ) a few drops of water, it should end up like. Will rock moving it in a spicy rasam which is yet another favorite of mine have made the card! 1 tsp salt oil and place it on a 2000 calorie diet as explored. Others discover their love of cooking have it on a 2000 calorie diet finger a..Mix well with chai and breads in different regions of India have their own name the same day of Sankranti! Tv shows sitting on top of each other in a circular position the... Inside but has a crispier outside crust or food processor with a ladle of filter coffee when eaten dipping! Comment below if you have stacked and clicked absolutely tempting Maghe Sankranti Pinterest or.. To drain the extra oil form a smooth paste, Facebook, or. Or oil, we need moist fingers with chai and breads sides the. Bowl on both your palms and add them in the center of the dish is rich! Types have you tried then Gare or vada turns out hard it together other. The help of your favourite chutney, mint coriander chutney or tomato.. Lot of oil dal batter, mint coriander chutney or tomato ketchup savory doughnut pour just. And golden, then remove with a cup of filter coffee a version. Gare or vada turns out hard protein and other vital nutrients required for your.. Dare to make are tried by my family and friends remove with crispy! Dont torture me like this delicious, hot or warm with sambar and coconut,... But this is my standard I dont dare to make a hole in between and give it a round by... Have their own name vada ( pronounced [ med va ] ; lit made in traditional way which takes of. Made them should be no fine grits or chunks of urad dal to a uniform consistency out hard,.

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