MAIN INGREDIENTS
Medu vada is an Indian snack that is visually similar to a doughnut, consisting of a deep-fried batter made from black lentils and seasonings such as fenugreek, cumin, pepper, chili, and ginger. The fritters are often served for breakfast with coconut chutney and sambar on the side.
It is believed that medu vada was invented in the city of Maddur, located in the region that is today known as Karnataka.
Kosambari is the most popular salad from the Indian state of Karnataka. The salad is made with split legumes such as bengal gram and green gram, and it is additionally seasoned with mustard seeds. The dish is well known for being easy to prepare and for having a high protein count.
It is popular as an appetizer at most feasts, celebrations, and festivals, while in most temples it is offered as prasada - a religious offering. Kosambari is often additionally flavored with cucumber slices or rice, and although it is usually served as an appetizer, it is also a healthy main meal or a snack.
MAIN INGREDIENTS
Rava idli is a popular steamed semolina cake invented during World War II by the popular restaurant chain Mavalli Tiffin Rooms (MTR) in Bangalore, India. During the war, there was a shortage of rice, the main ingredient in traditional idli, so MTR decided to use semolina (rava) instead of rice to make idlis.
The batter for rava idli is typically made by mixing semolina, curd (dahi), and a leavening agent, which is why idli is light and fluffy. The batter is then allowed to rest for a few minutes before steaming. Apart from the semolina and curd, the batter usually includes ingredients like finely chopped coriander, cashews, mustard seeds, curry leaves, and ginger, which are added for additional flavor.
MAIN INGREDIENTS
Rava bonda is a traditional snack originating from Karnataka. It's usually prepared with a combination of semolina, sour yogurt, hot chili peppers, asafoetida, ginger, cashews, coriander, oil, and salt. Of course, there are many variations on the snack so the ingredients may vary from one place to another.
Once prepared, the batter is shaped into small balls which are fried in oil until golden brown and crisp. Rava bonda is typically drained on kitchen paper and then served as a tasty snack that's often accompanied by chutneys.
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