this vada recipe is made with a thick mixture of grounded urad dal, sooji (for crisp), chillies, onion and other tantalizing spices. First up, grind soaked white urad dal along with water in a grinder ...

Unlike most of my mom's other recipes, there is no extremely long list of aromatic spices in this one. The taste of pepper generally stands out and complements the sourness of the base perfectly. Why ...

Note that it is best to avoid white bread as it has a very low ... They have many lip-smacking varieties. Our recipe gives the regular urad dal appe a special twist with the addition of oats.

The seviaya should be al dente (mildly firm to bite and not soft and overcooked). First add the white urad dal, either split or whole, when the oil is still cold and let it start to turn pink.

Take half teaspoon oil, one-fourth teaspoon mustard seeds, half teaspoon white urad dal, few curry leaves, two cups yoghurt, one grated beetroot.

whole skinned urad dal (skinned white lentils) is used in this recipe. Idli rice: I have used idli rice in lower quantity for this recipe for fluffiness and taste. Avoid basmati rice here.

Parboiled rice has a lower glycemic index (GI) compared to white rice, meaning it raises blood sugar levels more slowly. Urad ...