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Kts. Đình Hoá

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Wednesday 14 October 2026 03:01:18 GMT

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PVN - Biological :

nóc mái làm thêm cái vai giằng chắc chắn sẽ dễ lắp ráp hơn

2026-10-14 05:09:39

4

Minh Vũ slingshot :

quá đã luôn a khỏe cho thợ

2026-10-14 05:12:36

2

Chang đông hoan :

mua tnao a

2026-10-14 05:12:46

1

Quế Ngà :

xin giá

2026-10-14 04:49:24

2

Nguyên Thừa :

Không có giỏ hàng

2026-10-14 04:50:53

1

Ngọc ân :

Giá sao

2026-10-14 06:27:52

0

Du Ca Hội An Acoustic Cafe :

Ib

2026-10-14 06:30:14

0

Levanhaoo :

Xin giá bộ đó

2026-10-14 06:28:49

0

@khải cơ khí@ :

cho mình thông tin liên hệ

2026-10-14 06:23:40

0

Kiên Mễ :

bn 1 bộ như vậy sop

2026-10-14 06:27:44

0

CÁ CON. :

Quá tiện bạn ơi. Thích nhỉ

2026-10-14 06:26:35

0

trandang1995 :

1 bộ bao nhiêu vậy

2026-10-14 06:24:40

0

user8479817531013 :

gia bao nhieu

2026-10-14 06:29:06

0

cường lâm :

giá bnhju

2026-10-14 06:27:33

0

Linh Lý 6789 :

Bnhiu b

2026-10-14 06:26:39

0

Tý Trần :

giá một bộ vậy bao nhiêu tiền

2026-10-14 04:35:17

0

HỘI RĂNG HÀM MẶT VIỆT NAM :

Tổng ? Kg bác gia ?

2026-10-14 03:37:33

0

ngựa hoang :

chọn bô bao nhiêu tiền

2026-10-14 06:32:43

0

Phạm Hướng bán Bánh Pía :

quá là tiện lợi

2026-10-14 06:26:00

0

Mã Hoàng Ninh :

muốn mua rồi sau mua

2026-10-14 06:21:57

0

An Khang :

Làm cho cái chuồng gà dc không bạn. Sắt 3.6 hoặc 3.3

2026-10-14 06:20:57

0

hứa quyết 12 ls :

Bộ này bao nhiêu tiền

2026-10-14 06:19:51

0

buinguyen :

Ib giá

2026-10-14 06:18:33

0

Đoàn Hiển :

về làm dễ nè,tuyệt vời shop

2026-10-14 03:41:37

0

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Medu vadai, known as ulundu vadai in Sri Lanka, are wonderfully crisp on the outside and light, soft, and fluffy on the inside. Try my medu vadai recipe for delicious vadai that stay crisp and tender even after 2–3 hours. For the best texture, the batter must be thick, light, and fluffy. The consistency of the batter is very important: if it is too thin or watery, the vadai will not become properly crisp and may absorb more oil. When grinding the soaked urad dhal, use as little water as possible. Add only a small amount of water when necessary, a little at a time, to help the dhal grind smoothly. Alternatively, add a few ice cubes instead of water while grinding. You can also soak the urad dhal in the refrigerator, which helps keep the batter cool while grinding. Avoid adding too much onion, as onion releases moisture and can loosen the batter. Add only a small amount of finely chopped onion. Once you add the onion, mix it in gently and start frying the vadai immediately. Do not leave the onion mixed into the batter for too long, as it will release more water and make the batter softer. The batter should be thick enough to hold its shape. When you scoop it with a wet hand or spoon, it should not run or spread. This thick, light, and fluffy batter is the key to achieving crisp, golden exteriors and soft, tender centres. Medu Vada This recipe makes approximately 10 vadai. Ingredients 300g urad dhal 30g raw rice 1 teaspoon crushed black pepper 1 teaspoon cumin ½ onion, finely chopped A few curry leaves, finely chopped A few coriander leaves, finely chopped 1 green chilli, finely chopped Salt to taste ¼ teaspoon hing Oil, for deep frying Method Soak the urad dhal and raw rice together in enough water for 2 hours. Drain the dhal and rice well. Transfer to a blender and grind to a smooth, thick and fluffy batter. Add a few ice cubes while grinding. Avoid adding too much water. Add only as much water as needed to help the mixture blend, as a thick batter is essential for soft and crispy medu vada. To check the consistency, fill a small bowl with water. Take a small portion of the batter and gently shape it into a ball. Drop it into the water. If the batter is light and fluffy, it should float. If it sinks, the batter may be too heavy or have the wrong consistency. The batter should be thick and light. Transfer the batter to a bowl. Add the crushed pepper, cumin, chopped onion, curry leaves, coriander leaves, green chilli, salt and hing. Mix well until everything is evenly combined. Heat enough oil in a deep kadai over medium heat. There should be enough oil for the vada to float freely while frying. Wet both hands with water. Take a small portion of the batter and gently shape it into a round. Make a hole in the centre using your finger. Carefully slide the shaped vada into the hot oil. Repeat with the remaining batter, making sure not to overcrowd the kadai. Fry the medu vada over medium heat, turning occasionally, until they are golden and crisp on the outside. For a deeper golden colour, increase the heat slightly towards the end and fry for another 1–2 minutes. Remove the medu vada and drain on a kitchen paper-lined plate. Serve hot with coconut chutney and sambar. #meduvada #ulunduvadai #srilankan_tik_tok🇱🇰 #srilankanfood #indianfood

Medu vadai, known as ulundu vadai in Sri Lanka, are wonderfully crisp on the outside and light, soft, and fluffy on the inside. Try my medu vadai recipe for delicious vadai that stay crisp and tender even after 2–3 hours. For the best texture, the batter must be thick, light, and fluffy. The consistency of the batter is very important: if it is too thin or watery, the vadai will not become properly crisp and may absorb more oil. When grinding the soaked urad dhal, use as little water as possible. Add only a small amount of water when necessary, a little at a time, to help the dhal grind smoothly. Alternatively, add a few ice cubes instead of water while grinding. You can also soak the urad dhal in the refrigerator, which helps keep the batter cool while grinding. Avoid adding too much onion, as onion releases moisture and can loosen the batter. Add only a small amount of finely chopped onion. Once you add the onion, mix it in gently and start frying the vadai immediately. Do not leave the onion mixed into the batter for too long, as it will release more water and make the batter softer. The batter should be thick enough to hold its shape. When you scoop it with a wet hand or spoon, it should not run or spread. This thick, light, and fluffy batter is the key to achieving crisp, golden exteriors and soft, tender centres. Medu Vada This recipe makes approximately 10 vadai. Ingredients 300g urad dhal 30g raw rice 1 teaspoon crushed black pepper 1 teaspoon cumin ½ onion, finely chopped A few curry leaves, finely chopped A few coriander leaves, finely chopped 1 green chilli, finely chopped Salt to taste ¼ teaspoon hing Oil, for deep frying Method Soak the urad dhal and raw rice together in enough water for 2 hours. Drain the dhal and rice well. Transfer to a blender and grind to a smooth, thick and fluffy batter. Add a few ice cubes while grinding. Avoid adding too much water. Add only as much water as needed to help the mixture blend, as a thick batter is essential for soft and crispy medu vada. To check the consistency, fill a small bowl with water. Take a small portion of the batter and gently shape it into a ball. Drop it into the water. If the batter is light and fluffy, it should float. If it sinks, the batter may be too heavy or have the wrong consistency. The batter should be thick and light. Transfer the batter to a bowl. Add the crushed pepper, cumin, chopped onion, curry leaves, coriander leaves, green chilli, salt and hing. Mix well until everything is evenly combined. Heat enough oil in a deep kadai over medium heat. There should be enough oil for the vada to float freely while frying. Wet both hands with water. Take a small portion of the batter and gently shape it into a round. Make a hole in the centre using your finger. Carefully slide the shaped vada into the hot oil. Repeat with the remaining batter, making sure not to overcrowd the kadai. Fry the medu vada over medium heat, turning occasionally, until they are golden and crisp on the outside. For a deeper golden colour, increase the heat slightly towards the end and fry for another 1–2 minutes. Remove the medu vada and drain on a kitchen paper-lined plate. Serve hot with coconut chutney and sambar. #meduvada #ulunduvadai #srilankan_tik_tok🇱🇰 #srilankanfood #indianfood

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