Tandalache Vade - Rice Fritters

A staple food from malvan region from west coast of Maharashtra. A fabulous flavourful, crispy and tasty wade served with Chicken curry. 

Ingredients:

• 1/2kg Rice Flour

• 100 gms Urad dal

• 100 gms Wheat flour

• 4nos. Methi (Fenugreek) seeds (Grind in blender to a smooth powder)

• Salt

• 2 tbsp Coriander powder

• Hot Water for kneeding dough

• 1 tbsp Oil for tempering

• Oil for frying.

Method:

• Soak urad dal overnight or for 8hrs and then blend to a fine paste without adding water.

• In a bowl, add rice flour, urdal dal paste, wheat flour, methi (Fenugreek) seeds powder, salt and coriander powder. 

• Mix all the ingredients well. Now in a small kadhai add 1tbsp of oil and heat till you see smoke coming from it. 

• Now add this hot oil to the rice flour mixutre and mix well with a spoon. Then add hot water at a time and start kneading the dough. 

• Knead the dough to a stiff consistency.

• After kneading the dough, apply little oil to the dough to stop it fry getting dry and cover with damp cloth and keep aside for 20mins.

• After 20 minutes roll out the wade in a small circular shape and deep fry till golden brown. Do not use dry flour while rolling the wada's. Use oil instead.

• These wada's can be eaten as it is or as traditionally served with chicken sagoti or any chicken/mutton gravy dish.