Malvani Vade - My Culinary Saga
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Malvani Vade


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Hey my lovely Readers! It’s been a while since I connected with you all. Well, I have been distracted, away and occupied with so many things besides the blog.  There are changes on the job front that I shall announce soon. 🙂 Strangely, I thought it would free up my time but I have been on my toes ever since.  I have missed blogging and wish I could do more in the 24 hours I have. I realized one thing though, the more I am away from blogging, tougher it gets to come back into the ‘zone’. I seriously have troubles writing! Do you have such moments?

The good thing is, I am back from a short but rejuvenating trip to Budapest and damn, I was pleasantly surprised with the city.  I needed the break for sure and it didn’t disappoint! The weather was sunny and on our side during our stay. I was simply bowled over by the architecture, romance, the Buda hills and the plains on the East. There is so much the city offers for everyone.  I am going back some day. Having said that, I am back to the cold and somewhat snowy weather here in Denmark. Yes can you believe it – snowing in April?!! To be honest – I love it.  The first view this morning outside my balcony door – snow, drizzle, spring flowers and the sun reflecting shades of pink onto grey stratocumulus clouds – it looked so magical. Where do you get to see such a sight? 🙂

Back to the recipe for today ‘Malvani Vade’ – A deep fried puffed bread from the region of Malvan that is usually an accompaniment to Malvani Chicken Curry, which I shared in my previous post.  The dish when served together is called as ‘Kombi Vade’ – translated to Chicken curry and puris (fried bread). It is absolutely simple, delicious and gluten free.

INGREDIENTS:

1 cup Rice flour

1/2 cup split Black gram / Urad dal

1/4 cup Gram flour

1 tsp Coriander seeds

1 tbsp Fenugreek / Methi seeds

1/2 tsp Turmeric powder

1/2 tsp Cumin powder

Salt to taste

1 tbsp Oil

 MalvaniVadeCollage

METHOD:

  1. Wash and soak split black gram / urad dal for 6-8 hours or overnight.
  2. Drain water from it and grind to make smooth paste without adding much water.
  3. In a spice blender, make a powder of fenugreek and coriander.
  4. In a mixing bowl, add rice flour , turmeric powder, blended spice powder, cumin powder and salt to taste
  5. Heat the oil and add it to the rice powder mix.
  6. Add black gram / urad dal paste and knead the dough together.
  7. Add a tablespoon of water at a time to make it into a stiff dough.
  8. Let the dough rest for 15-30 mins.
  9. Once rested, divide the dough in small golf sized balls.
  10. Take one ball, apply some oil and roll it flat to make a round. I have a traditional press to do this part.
  11. Heat oil for deep frying on medium. Once the oil is hot, deep fry the puri’s / vade’s until it is puffed and golden brown on both sides.
  12. Serve hot 🙂

Hope you enjoy making this recipe. Have a lovely week ahead and remember to visit and subscribe to my Facebook Page: My Culinary Saga  to get regular yummy updates.

Find me on Pinterest: My Culinary Saga

I am linking this post to Angie’s FiestaFriday.net co-hosted by Judi @ cookingwithauntjuju and Cynthia @ eatmunchlove.

Love & Hugs,

Trupti

 

 

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