Shoba
14th December 2004, 10:59 AM
Hi All!
Forum Food's new home looks really nice!
I have a question regarding making paruppu vada, without onions and any masala:
How long is it adviseable to soak all the various lentils? I have a Sumeet mixie at home, and most of the time the lentils dont get ground to the right consistency. The result is that the vadas end up with a smooth outer coat and the dough doesnt get properly cooked inside. Paruppu vadas should be somewhat coarse and porous, to enable the heat and oil to cook the insides, no? I have a feeling that I'm soaking the lentils too long.
Any tips/advice would be greatly appreciated!
Thanks....
Shoba
Forum Food's new home looks really nice!
I have a question regarding making paruppu vada, without onions and any masala:
How long is it adviseable to soak all the various lentils? I have a Sumeet mixie at home, and most of the time the lentils dont get ground to the right consistency. The result is that the vadas end up with a smooth outer coat and the dough doesnt get properly cooked inside. Paruppu vadas should be somewhat coarse and porous, to enable the heat and oil to cook the insides, no? I have a feeling that I'm soaking the lentils too long.
Any tips/advice would be greatly appreciated!
Thanks....
Shoba