{"id":1186,"date":"2008-04-15T19:48:49","date_gmt":"2008-04-16T02:48:49","guid":{"rendered":"http:\/\/www.nandyala.org\/mahanandi\/archives\/2008\/04\/15\/vadapappu\/"},"modified":"2008-06-22T10:15:57","modified_gmt":"2008-06-22T17:15:57","slug":"vadapappu","status":"publish","type":"post","link":"https:\/\/nandyala.org\/mahanandi\/archives\/2008\/04\/15\/vadapappu\/","title":{"rendered":"Vadapappu (\u00e0\u00b0\u00b5\u00e0\u00b0\u00a1\u00e0\u00b0\u00aa\u00e0\u00b0\u00aa\u00e0\u00b1\u008d\u00e0\u00b0\u00aa\u00e0\u00b1\u0081)"},"content":{"rendered":"

\"Vadapappu\"
\nEthereal Vadapappu<\/center><\/p>\n

With only one ingredient, this has to be the easiest neivedyam one could prepare on a festival day. A Sri Rama Navami original classic<\/a>, rehydrated yellow moong dal<\/a> is a delight and goes by a special name Vadapappu<\/em>. <\/p>\n

The surprising good taste comes from the simplicity of the preparation. No cooking involved. No spices, no oil and not even salt or sugar. Just soak the moong dal<\/a> in water overnight. Half cup would be enough for two people. Drain. Rinse once, and consume. The taste will be extra good when prepared with split moong dal. Follow the same principle. Soak overnight, rinse the dal in several changes of water to remove the green coverings. Like mini yellow roses peeking from a rose bush, the revealed moong dal in pale yellow color will take the breath away with simple beauty. <\/p>\n

Vadapappu<\/em> may look innocent and inconspicuous but it’s a protein powerhouse, easily digestible, and nourishing to human body.<\/p>\n","protected":false},"excerpt":{"rendered":"

Ethereal Vadapappu With only one ingredient, this has to be the easiest neivedyam one could prepare on a festival day. A Sri Rama Navami original classic, rehydrated yellow moong dal is a delight and goes by a special name Vadapappu. The surprising good taste comes from the simplicity of the preparation. No cooking involved. No […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[55,114,115,59,200],"tags":[],"class_list":["post-1186","post","type-post","status-publish","format-standard","hentry","category-authentic-andhra","category-moong-dalsplit","category-moong-dalwashed","category-festival-sweets","category-traditions"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/1186","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=1186"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/1186\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=1186"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=1186"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=1186"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}