Vade
Veg
Vegan
Thick, fried rice-flour flatbreads with a slightly puffed, crisp exterior and a soft, chewy interior — the essential bread of the Malvani table, made from Konkan rice flour and served alongside kombdi or mutton curry, soaking up the spiced coconut gravy.
Cuisines
Malvani
Maharashtrian
Best for
Lunch
Dinner
Recipe
Prep: 20 min
Cook: 40 min
Total: 60 min
2-3 servings
Ingredients
|
1 cup | Rice flour |
|
1/2 cup | Urad dal , split black gram |
|
1/4 cup | Chana dal |
|
1/4 cup | Toor Dal |
|
1 tablespoon | Coriander Seed |
|
1 teaspoon | Cumin , seeds |
|
1 teaspoon | Fennel Seed |
|
1 teaspoon | Black Peppercorn |
|
1 teaspoon | Turmeric powder |
|
1 teaspoon | Red chili powder |
|
1 teaspoon | Salt |
|
1 tablespoon | Oil |
|
as needed | Water |
Instructions
- 1 Wash and soak the urad dal, chana dal, and toor dal together for 4 hours.
- 2 Drain the soaked dals and grind them into a coarse paste using minimal water.
- 3 In a large mixing bowl, combine the rice flour, ground dal paste, coriander seeds, cumin seeds, fennel seeds, black peppercorns, turmeric powder, red chili powder, and salt.
- 4 Add oil and mix well. Gradually add water to form a stiff dough.
- 5 Divide the dough into small lemon-sized balls.
- 6 Flatten each ball into a disc using your palms or a rolling pin, ensuring they are not too thick.
- 7 Heat oil in a deep frying pan over medium heat.
- 8 Fry the vade until golden brown and crisp on both sides. Drain on paper towels.
- 9 Serve hot with Malvani chicken curry or any spicy curry of your choice.
Tips
Ensure the dough is stiff to prevent the vade from absorbing too much oil during frying.