I was the lucky recipient of some homemade vada yesterday (many thanks to the vada maker!). I described this Indian snack to Colin as a savoury, spicy donut. Yummy!
Vada are made with flour made from urad dal. This renewed my interest in non-wheat flours. Previous to this, my only real experiences of non-wheat flours have been in products made for people with wheat allergies, and the textures never really seemed to translate. But, based on the vada, in the right kind of dish, this isn’t a problem. On that note, here’s a list of non-wheat flours.
I’m also interested in this from the context of cooking with local
foods, because I often read that you can make this or that plant into
flour, but I always wondered how it would acutally work for cooking. For
example, it is posssible to make acorn flour. Related to that,
here’s some
information on nut meals and flours, and
here’s
some information on how to store nuts properly.
posted at 10:16 on Tue, 12 Jul, 2005 |
path: /living
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