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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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Food and Nutrition. A Dictionary of Food and Nutrition. Copyright © 1995, 2003, 2005 by A. E. Bender and D. A. Bender. All rights reserved.  Read more