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Wednesday, April 16, 2014

Malvani Kakdi Vade


I follow regularly a Gujarati cook show that comes on an Indian television channel and most of the time, the show features traditional and creative recipes by renowned chefs. The show has caught my fancy with it's interesting recipes. This kakdi / cucumber vade were a part of that show and they looked so appetizing that I had to try them. These were a hit, particularly with my husband and they reminded us something similar to what we had in temples in India. This takes the first place among the savories I cooked for this marathon, according to my husband.
The chef mentioned that these are a part of festivities among the Malvani community, including weddings. Malvani cuisine belongs to the Konkan region of Maharashtra, Goa and some parts of Karnataka. Konkan region is basically a part of the western coastline of India. These vades are usually served with a non-veg curry but I think the chef had prepared a yogurt based side dish to go with it. They don't need any side dish if you ask me. Traditionally the rice, chana dal and urad dal are toasted and powdered in specific proportions. I had all the flours ready and so I just combined them in the proportions mentioned. And did I mention how good they were?

Ingredients: (Yield 8)
1/2 cup rice flour
1/4 cup chickpea flour / besan
1/4 cup urad dal flour
Salt to taste
A pinch of asafoetida
1 tsp ginger paste
1 tsp green chili paste
2 tbsp. minced cilantro
1/2 cup grated cucumber
1 tbsp. hot oil
Oil to fry (I used canola oil.)

Method:
* Mix everything in bowl (except the oil to fry) to make a stiff dough. There is no need to add water since the moisture from the cucumber would be enough.
* Divide the dough into 8 portions, roll them and keep them aside. Grease a plastic sheet and pat one dough ball into a slightly thick disc. 
* Meanwhile, heat oil in a kadai / deep frying pan. The oil is ready if a small piece of dough is dropped into the oil, it sizzles and comes to the surface.
* Gently peel the disc from the plastic sheet and slide it into the hot oil. Fit as many discs as the pan can hold. 
* Fry on low flame, flipping in between until they turn golden brown. Remove them with a slotted spoon and drain on absorbent towels. Fry the remaining discs
* Serve them warm.






15 comments:

vaishali sabnani said...

book marked...very interesting recipe, cucumber sounds great in vadas.

Priya Suresh said...

Very different vade and the addition of cucumber sounds very interesting for me to make some..beautiful dish.

Farin Ahmed said...

the name sounds interesting!!!! Vadas looks wonderful dear

Varadas Kitchen said...

That sounds like a really nice recipe. I had never heard of these.

Jayanthi Padmanabhan said...

these vade look and sound fantastic.. i dont remember seeing urad dal flour.. must be available somewhere.. got to check

Harini-Jaya R said...

I can imagine the vadas beaing addictive. The picture speaks louder than all the adjectives we can use :)

Gayathri Kumar said...

This would make a perfect tea time snack. Looks so inviting...

Nivedhanams Sowmya said...

very addictive and irresistible.. such a great one with coffee!!

Pavani N said...

those look very crispy and addictive.

Chef Mireille said...

out of the ordinary vada with cucumber - look so crispy and tasty

Nalini's Kitchen said...

Sounds new to me,must be a perfect tea time snack...Addition grated cucumber is interesting...

Sandhya Ramakrishnan said...

Very new recipe. Did you make your own Urad dal powder? I am going to make it summer when cucumber is in abundance in my backyard :)

Usha said...

Nice recipe. vada with cucumber is new to me. Bookmarking the recipe.

Archana Potdar said...

I have heard about these vadas very recently from my ex-boss. I was not sure if she was serious but now after hearing form you I want to try it out.Soon. Thanks

Padmajha PJ said...

This is so new to me and the vadas do look addictive!