Indian; spiced, deep fried balls of legume flour that has been left overnight to undergo a lactic acid bacterial fermentation, together with Leuconostoc mesenteroides, which produces carbon dioxide as a leavening agent.
| Food and Nutrition: vada |
Indian; spiced, deep fried balls of legume flour that has been left overnight to undergo a lactic acid bacterial fermentation, together with Leuconostoc mesenteroides, which produces carbon dioxide as a leavening agent.
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