Konkani Kombdi Vade (Malvani vade) - Konkani recipe

Konkani Kombdi Vade (Malvani vade)

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Konkani Kombdi Vade is a popular dish from the Malvani cuisine of Maharashtra, India. It typically consists of spicy chicken curry (kombdi) served with vade, which are deep-fried bread. They are made using rice flour and a few other ingredients that give them a distinct texture and taste, unique to the Konkan region of Maharashtra.

Konkani Kombdi Vade (Malvani vade) recipe:

Ingredients:
  • Rice flour - 2 cups
  • Urad dal (split black gram) 
  • whole wheat flour - 1/4 cup
  • Besan - 1/4 cup
  • 1 onion (grated)
  • jaggery powder - 1 tablespoon
  • Methi seeds - 1 teaspoon
  • Fennel seeds - 1 teaspoon
  • Coriander seeds - 1 teaspoon (optional)
  • Black pepper 
  • Salt - to taste
  • Warm water - as needed for kneading
  • Oil - for deep frying

Instructions:

1. Prepare the urad dal dry roasting mixture:
  • To dry roast, use a heavy pan over medium heat. Add urad dal, methi seeds, black pepper, fennel seeds, coriander seeds, Stir frequently to avoid burning, and once the ingredients release a fragrant aroma remove them from the heat, and grind them into a fine powder.
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2. Mix the ingredients:
  • In a large mixing bowl, combine rice flour, wheat flour, besan, ground urad dal powder, turmeric powder, and salt.
  • Fill a pot with water, add grated onion, jaggery, Bring the water to a boil.
  • Add boiled water, and knead the mixture into a soft dough. The consistency should be similar to that of roti dough.
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3. Shape the vadas:
  • Take a small portion of the dough, about the size of a lemon, and flatten it into a round, disc-like shape using your hands or a rolling pin. Keep the thickness moderate — not too thin or too thick.
  • You can grease your hands with a little oil or water to prevent the dough from sticking.
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4. Heat the oil:
  • In a deep pan, heat oil over medium flame for deep frying.
  • Once the oil is hot, carefully slide the shaped vadas into the oil, one at a time.
5. Fry the vadas:
  • Fry the vadas on medium heat until they turn golden brown and crisp. Flip them occasionally to ensure even frying.
  • Once done, remove the vadas using a slotted spoon and drain excess oil on paper towels. 
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  • These vadas are crunchy on the outside and soft on the inside, and they perfectly soak up the delicious curry they are served with.

Watch how to make Konkani Kombdi Vade:



6. Serve:
  • Serve the hot, crispy vadas with a spicy Kombdi (chicken) curry or any curry of your choice.
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The vadas are best enjoyed fresh and hot!
















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