Tandalache Vade | Malavani Vade | Rice Poori

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Tandalache vade also called as malvani vade is a puffed poori recipe made with rice flour.

This is a delicious crispy poori most popular on the western coast of Maharashtra from the region of Malvan and Konkan.

Tandul is a Marathi word for rice and vade is puffed poori made with different kinds of flour. Hence tandalache vade in English translates to rice poori.

This is a vegan, beginner-bachelor-friendly, simple, easy recipe served along with spicy curries and vegetables. These vades are popularly served with chicken curry and mutton curry.

For vegetarian options, these vades are mostly served with kala vatana usal (dry black peas curry) or any legumes and sprout curries.

What is tandalache vade (malvani vade)

Tandalache vade are deep-fried savoury puffed puri made with rice flour that is mixed with a little bit of whole wheat flour along with urad dal and spices.

Tandalache vade are also known as malvani vade and is served with spicy chicken and mutton curry and with legumes & sprouts.

The main ingredient here is rice flour which gives a nice crispiness to these vades.

These are called vade as they are made using rice flour instead of whole wheat flour. Unlike poori these vades are dense in texture.

They are best served with curries & vegetables. These make a perfect tea-time snack with a hot cup of ginger tea!

They are super crispy on the outside and have a soft texture inside. This tandlace vade (rice poori) can also be packed in a lunch box along with curd, pickle or dry vegetable.

These vade are best when consumed fresh. Still, they remain good for about a day at room temperature. They can also be packed for a day’s trip. These are irresistible and can be had as it is without any side dish.

In India, puris and vade are popular breakfast options served with legumes or aloo sabji (potato curry). Also, this vade can be relished as an evening snack or as a part of the meal.

These delicious malvani vade are often made in Konkani & Maharashtrian households and everyone has a unique way of making them.

Many times methi ie. fenugreek seeds are added which imparts an amazing flavour to these vades.

Making this tandalache vade is very easy and requires only staple ingredients that are easily available in your pantry.

This delicious Indian puffed bread is fried in oil making it a vegan dish, unlike plain puris which are mostly fried in ghee. This is an easy recipe for beginners too.

So next time you are in the mood to make poori to serve with curry try these vades instead. You will love them.

lngredients

Tandul Peeth (Rice Flour) – The main ingredient for making this tandalache vade (rice poori) is this rice flour.

Wheat Flour – Although you can make these vades only with rice flour, I like to add half a cup of wheat flour to give a nice depth of texture. If you are looking out for gluten-free option, then skip adding wheat flour altogether.

Urad Dal (Black Gram) – We will be using soaked, grounded paste of urad dal here. Adding urad dal enhances the flavour of these vades and helps in binding the dough.

Coriander Powder – The only spice that we will add is a lot of coriander powder. We will need 4 tablespoons of coriander powder. This is the only spice that goes in making these vades.

Salt – Add salt as per taste.

Oil – For frying

Water – For kneading the dough.

Serving Suggestions

This tandalache vade can be served with curries & dry vegetables. Also, these make a perfect tea-time snack.

With Curries – Aloo Matar Curry, Masoor Dal (Whole Brown Lentil Curry), Matki Usal, Chana Masala, Kala Vatana Usal (Black Chana), Khata Meetha Kaddu Curry (Pumpkin Curry), Chavali Chi Usal (Blacked Eyed Beans), Vaalache Birde (Dalimbi Usal), Egg Curry, Chicken Curry, Mutton Curry

Storage Options

The vade / poori dough can be stored in an air-tight container in the fridge not more than 2 days. If left with extra vade, store them in a container just for a day at room temperature.

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Step-by-Step Tandalache Vade (Rice Poori) Recipe

How to make tandalache vade (malvani vade)

• Soak urad dal overnight or for 7-8 hours.

• Once soaked, drain the water and wash it with fresh water.

• Add the soaked urad dal to a blender.

• Now add little water at a time, blend it to a smooth paste. Blending this dal takes time, we need thick paste here, so by adding water little by little we need to make a fine paste.

• Our Urad dal paste (black gram paste) is ready.

• In a mixing bowl, add rice flour and wheat flour.

• Add coriander powder and salt to taste.

• Mix the dry mixture well so that the spices & seasoning are well incorporated.

• Add urad dal paste (black gram paste).

• Mix the paste in the dry flour. Add water little by little and knead a stiff dough.

• Apply a tablespoon of oil all over the kneaded dough to avoid it getting dry. Rest this dough for about 30 minutes.

• Once rested, divide the dough into small balls.

• Take a zip lock bag, apply little oil on the bag, place the dough ball on it and pat it into a round disc.

• Deep fry this tanadlache vade / rice poori in hot oil until they turn golden brown from both sides.

• Fry on medium flame.

• Fry the remaining vade the same way.

• Crispy flavourful tandalache vade (malvani vade) is ready to serve. Serve with curries or as a snack. (Matki Usal Recipe)

Note:

You can also make these vade without urad dal, but the taste & texture would differ a lot.

Traditionally 1/4th teaspoon of methi powder (fenugreek seed powder) is added to this vade to enhance the flavour. I personally never add. But if you like you can go ahead with it. Just make sure to add very little methi powder or the vades will turn bitter.

For a gluten-free option, skip adding wheat flour and use only rice flour instead.

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