Name: Malvani Vade
Prep time: 20 min
Cook time: 20 min
Total time: 160 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Rice Flour, base flour for vade; ¼ cup Gram Flour, besan; 1 tbsp Split Black Gram (Skinless), urad dal, roasted and ground to a fine powder; ½ tsp Coriander Seeds, coarsely crushed; ⅛ tsp Fenugreek Seeds, methi seeds, roasted and crushed; ¼ tsp Ground Turmeric, for a warm golden color; ½ tsp Salt, to taste; ½ cup Water, lukewarm, as needed; 1 cup Cooking Oil, for deep frying

2 hr 40 mintotal

40 min hands-on2 hr hands-off

Prep 20 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Ingredients

1 cupRice Flourbase flour for vade
¼ cupGram Flourbesan
1 tbspSplit Black Gram (Skinless)urad dal, roasted and ground to a fine powder
½ tspCoriander Seedscoarsely crushed
⅛ tspFenugreek Seedsmethi seeds, roasted and crushed
¼ tspGround Turmericfor a warm golden color
½ tspSaltto taste
½ cupWaterlukewarm, as needed
1 cupCooking Oilfor deep frying

Quantities are for 2 servings.

Includes 2 to 3 hours of warm dough resting for mild fermentation before frying.

Method

In a large bowl, combine the rice flour, gram flour, roasted urad dal powder, crushed coriander seeds, roasted fenugreek powder, turmeric, and salt.
Add lukewarm water gradually and knead into a slightly stiff dough. If the dough is too soft, the vade can absorb more oil.
Cover the dough with a lid or damp cloth and rest it in a warm place for 2 to 3 hours.
2–3 hr
After resting, knead briefly and divide into lemon-sized balls.
Grease a banana leaf or plastic sheet. Place a dough ball on it and pat with your fingertips into a circle thicker than a standard puri. Make a small center hole if you like.
Heat oil in a deep kadhai. Slide in one vade carefully and press gently with a skimmer so it puffs.
Fry on medium-high heat until both sides are deep golden brown. Drain on absorbent paper.

How to tell it's done

Vade should be deep golden and crisp outside, with a porous, spongy center flavored by coriander and fenugreek.

Getting it right

Tip

Ready-made bhajani flour is convenient, but the rice flour, gram flour, urad dal, coriander, and fenugreek mix gives the most recognizable Malvani flavor.

What to serve it with

Serve with Malvani chicken curry, kala chana usal, or coconut-based coastal curries.

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