Vada

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Vada
Medu Vadas.JPG
Medu vadas served with coconut chutney
Jeneng liyanéwada, vade, vadai, bara
Ajanganbreakfast, snack
Panggonan asalIndia
Tlatah utawa prajaIndia, Sri Lanka, Pakistan, Bangladesh, Singapore, Malaysia, Myanmar, Trinidad and Tobago[1], Guyana[2], Suriname[3], South Africa[4], Mauritius[5], Fiji[6]
Panganan sairibBurmese fritters
Buku masakan: Vada  Médhia: 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]

Ngolah[besut | besut sumber]

Medu vada ing lenga goreng jero

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 | besut sumber]

  1. https://www.simplytrinicooking.com/doubles/
  2. "Guyanese Style Bara Recipe – Vegan Indian Fritter". Caribbean Style Recipes. 20 April 2017. Retrieved 3 October 2019.
  3. "Bara". Retrieved 3 October 2019.
  4. Mesthrie, Rajend (14 September 2018). "Language in Indenture: A Sociolinguistic History of Bhojpuri-Hindi in South Africa". Routledge. Retrieved 3 October 2019 – via Google Books.
  5. "Mauritius: Bhajas". 196 flavors. 6 January 2013. Retrieved 3 October 2019.
  6. "Fiji Indian Hot & Spicy Bara Recipe". 9 December 2016. Retrieved 3 October 2019.
  7. Andrea Nguyen (2011). Asian Dumplings. Ten Speed Press. p. 3. ISBN 9781607740926.
  8. V. K. Joshi, ed. (2016). Indigenous Fermented Foods of South Asia. CRC Press. p. 401. ISBN 9781439887905.
  9. a b Usha Raina; et al., eds. (2001). Basic Food Preparation (3rd ed.). Orient Blackswan. pp. 294–295. ISBN 9788125023005.