Friday, 9 September 2011

Vade / ವಡೆ - Ganesh Chaturthi Special!

ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.

Vade is one of the authentic Havyaka delicacies, especially prepared for the Ganesh Chaturthi festival. People will prepare Chakli and Vade in lots for this festival and enjoy them upto a month after the festival. This dish can be prepared with very less items which will be there in everybody's kitchen.. but it needs bit more time and little stressful job! Better to get a helping hand instead of doing it alone..


Preparation time: 1 hour
Soaking time: 5 hours
Yield: 24 vade of medium size

Ingredients:
Rice - 3 cups
Urad dal (split) - 1/4 cup
Fenugreek 8 - 10 seeds
Carom seeds - 1/4 spoon
Cumin seeds - 1 spoon
Sesame seeds - 1 spoon
Green chilli - small piece
Oil for deep frying
Salt to taste

Procedure:
Soak urad dal and fenugreek seeds in water for 2 - 3 hours.
Wash the rice thoroughly with enough water and spread them on a cotton cloth for 5 minutes to absorb the excess water. Powder them coarsely like sooji rava before it gets dried up.
Grind the soaked urad dal and fenugreek seeds into smooth paste using water. Consistency of this paste should be the same as Dosa batter.


Add the carom seeds, cumin seeds, sesame seeds and green chilli while grinding, or powder them separately and add to the batter.
Don't use all the batter to prepare the dough; keep around 1/4th portion of the dough separately to add later.
Now, take the batter, add salt and coarsely powdered rice little by little. Prepare a smooth dough like Chapati dough. Knead the dough nicely for at-least 8 - 10 minutes to ensure proper mixing.
Keep the dough covered and let it sit for about 2 hours before preparing the Vade.
After 2 hours, knead the dough again. If needed, add the urad dal batter which was kept aside.
Heat the oil in a pan. Oil should be extremely hot (smoking level) for preparing the Vade; else, it won't puff up nicely.


Take small lemon size dough and knead it nicely for a minute. Roll it into a small roundel like Poori on a greased plastic sheet. Make a hole in the middle.
Once the oil becomes nicely hot, transfer the rolled Vade into the hot oil and deep fry till golden brown on both the sides. It won't take much time to deep fry them.
Preserve the Vade in airtight containers and enjoy eating them upto a month!


Tips:
  • Don't keep the dough balls ready for longer time to avoid them getting dried up. Simultaneously, you need to prepare the dough balls, roll them and deep fry! That's why it will be better to have some helping hands.
Sending this recipe to the 'Flavours of South India', ongoing event at Simply Food.

    2 comments:

    1. Sumaru umedi idde ninge! Yangantoo manelli (ooralli) ella serkyandu vade madadidroo sakbekagtu. Aadre, timba majane bere! Vade chitra nodire bayalli neeru bartu :) Excellent job, girl..

      ReplyDelete
    2. Thank you Pratimakka for your nice comments..just thought of celebrating the festival in our native style! so, I prepared all these dishes..

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