Tandalache Vade | Malvani Vade | Rice Poori
Tandalache vade also called as malvani vade is a popular 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.
Ingredients
- 1 1/2 cups Tandul Peeth ( Rice Flour)
- 1/2 cup Whole Wheat Flour
- 2 tablespoons Urad Dal Paste (Black Gram Paste)
- 4 tablespoons Coriander Powder
- 2 tablespoons Oil, for the dough
- Salt to taste
- Oil, to deep fry
- Water, to knead the dough
Instructions
- 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 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 balls on it and pat it into a round disc.
- Deep fry this tandalache 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.
Notes
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 add very little methi powder or the vades will get bitter.
For a gluten-free option, skip adding wheat flour and use only rice flour instead.
You can also skip the urad dal, but the taste would differ a lot.
