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@intro.daily.pulse: MR BATTE OYOGEDDE MAZIMA🧠🧠🙏🙏 #creatorsearchinsights #motivate #foryou #trending #fyppppppppppppppppppppppp

𝐼𝑁𝑇𝑅𝑂~𝐷•𝑃•𝑀𝐸𝐷𝐼𝐴~📺
𝐼𝑁𝑇𝑅𝑂~𝐷•𝑃•𝑀𝐸𝐷𝐼𝐴~📺
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Thursday 12 November 2026 21:02:38 GMT
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vincentug1
𝐕𝐈𝐍𝐂𝐄𝐍𝐓 𝐔𝐆 :
No one can do me favour to love me NEVER u just go
2026-11-13 05:30:05
3
g.simon.d
G Simon D :
I love your words mens❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️❤️
2026-11-13 03:26:48
3
denis.osiwo
light sun :
big up
2026-11-13 05:14:59
0
lubegarashiddubai
Shidy :
😁😁
2026-11-13 04:45:31
0
vian.promoter
MULIWABYO PROMOTIONS ☦️ :
😌😌😌
2026-11-12 21:17:40
0
stay_single_men
Stay Single :
😂She thought she was helping me nonsense let her go ✌️never to come back 😁
2026-11-13 06:01:40
1
jjunju93
jjunju jjemba jorvans :
Mwana 😏😏😏😏😏😏😏😏
2026-11-13 04:57:24
0
mondo.mondo256
MARVIN'Z 💯🏍 :
Bwekili
2026-11-13 05:55:46
0
josh139512
JOSH :
🥰🥰🥰
2026-11-13 04:21:34
1
walungamaraymond
W.R.NJUBA 15 :
🥰
2026-11-13 03:43:30
0
lux76390
mwebambez. :
😂😂😂
2026-11-13 05:05:30
0
ntumeedward14
Eddie The Professor 🇺🇬🇦🇪 :
😭😭😭😭😭
2026-11-13 01:41:28
0
jaydenwilliamz2
Wilsonjayden# :
🥰🥰🥰🥰
2026-11-13 05:38:03
0
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Sri Lankan Maasi Vada ❤️ This vada brings back so many beautiful childhood memories for me. Whenever I think of Maasi Vada, I remember enjoying them in Sri Lanka, especially in Matale and Akurana, where they are commonly available. They were one of my favourite snacks, and I always loved eating them fresh and crispy. What made them extra special for me was the big piece of Maldive fish hidden inside. I loved the flavour and texture it added to the vada, and that generous piece was always my favourite part. It made every bite so delicious and memorable. Maasi Vada uses the same base of coarsely ground, soaked chana dal (split Bengal gram) as a traditional Masala Vada. The mixture is combined with onions, green chillies, curry leaves, spices and other aromatics. The key ingredient is Maldive fish, especially maasi, which gives this vada its distinctive Sri Lankan flavour. Here, I couldn’t get the bigger pieces of Maldive fish, so I used Maldive fish flakes instead. They still give the vada a wonderful savoury flavour and bring back that special taste I remember from Sri Lanka. ❤️ If you have any questions, drop them in the comments. I’ll reply to all of you ❤️ If there’s any recipe you’d like to see next, let me know too. I’d love to make it for you! Follow for more delicious recipes! ❤️ Sri Lankan Maasi Vada Ingredients 300g chana dal (split Bengal gram) 2 tablespoons Maldive fish flakes, or as needed 1 onion, finely chopped 2 green chillies, finely chopped A few curry leaves, finely chopped ½ teaspoon cumin seeds 2–3 dried red chillies, chopped Salt, to taste ½ teaspoon hing Oil, for deep frying Method 1. Soak the chana dal in plenty of water for 2 hours, or until the dal has softened. 2. Drain the soaked dal and wash it well. Drain completely. 3. Transfer the drained dal to a blender. Do not add any water. 4. Blend the dal until coarsely ground. Do not blend it into a smooth paste. The mixture should still have some small pieces of dal remaining. This gives the vada a lovely texture. 5. Transfer the ground dal to a bowl. Add the Maldive fish flakes, chopped onion, green chillies, curry leaves, cumin seeds, dried red chillies, salt and hing. 6. Mix everything well until all the ingredients are evenly combined. 7. Take a small portion of the mixture and shape it with your fingers into an oval-shaped vada. 8. Heat oil in a deep pan over medium heat. Once the oil is hot, carefully place the vada into the oil. 9. Deep-fry until golden brown and crisp, turning occasionally so the vada cooks evenly. 10. Remove from the oil and place on a plate lined with kitchen paper to drain any excess oil. 11. Repeat with the remaining mixture. Serve hot and enjoy the crispy Maasi Vada with a cup of tea. Note - This recipe makes approximately 25 vadas. #maasivada #srilankan_tik_tok🇱🇰 #paruppuvada #parippuvada #srilankanfood
Sri Lankan Maasi Vada ❤️ This vada brings back so many beautiful childhood memories for me. Whenever I think of Maasi Vada, I remember enjoying them in Sri Lanka, especially in Matale and Akurana, where they are commonly available. They were one of my favourite snacks, and I always loved eating them fresh and crispy. What made them extra special for me was the big piece of Maldive fish hidden inside. I loved the flavour and texture it added to the vada, and that generous piece was always my favourite part. It made every bite so delicious and memorable. Maasi Vada uses the same base of coarsely ground, soaked chana dal (split Bengal gram) as a traditional Masala Vada. The mixture is combined with onions, green chillies, curry leaves, spices and other aromatics. The key ingredient is Maldive fish, especially maasi, which gives this vada its distinctive Sri Lankan flavour. Here, I couldn’t get the bigger pieces of Maldive fish, so I used Maldive fish flakes instead. They still give the vada a wonderful savoury flavour and bring back that special taste I remember from Sri Lanka. ❤️ If you have any questions, drop them in the comments. I’ll reply to all of you ❤️ If there’s any recipe you’d like to see next, let me know too. I’d love to make it for you! Follow for more delicious recipes! ❤️ Sri Lankan Maasi Vada Ingredients 300g chana dal (split Bengal gram) 2 tablespoons Maldive fish flakes, or as needed 1 onion, finely chopped 2 green chillies, finely chopped A few curry leaves, finely chopped ½ teaspoon cumin seeds 2–3 dried red chillies, chopped Salt, to taste ½ teaspoon hing Oil, for deep frying Method 1. Soak the chana dal in plenty of water for 2 hours, or until the dal has softened. 2. Drain the soaked dal and wash it well. Drain completely. 3. Transfer the drained dal to a blender. Do not add any water. 4. Blend the dal until coarsely ground. Do not blend it into a smooth paste. The mixture should still have some small pieces of dal remaining. This gives the vada a lovely texture. 5. Transfer the ground dal to a bowl. Add the Maldive fish flakes, chopped onion, green chillies, curry leaves, cumin seeds, dried red chillies, salt and hing. 6. Mix everything well until all the ingredients are evenly combined. 7. Take a small portion of the mixture and shape it with your fingers into an oval-shaped vada. 8. Heat oil in a deep pan over medium heat. Once the oil is hot, carefully place the vada into the oil. 9. Deep-fry until golden brown and crisp, turning occasionally so the vada cooks evenly. 10. Remove from the oil and place on a plate lined with kitchen paper to drain any excess oil. 11. Repeat with the remaining mixture. Serve hot and enjoy the crispy Maasi Vada with a cup of tea. Note - This recipe makes approximately 25 vadas. #maasivada #srilankan_tik_tok🇱🇰 #paruppuvada #parippuvada #srilankanfood

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