We were in Belgaum in December and we visited pachi (aayi’s sister). As usual, she had a feast planned for us. I have so many memories associated with her food that I can clearly feel the taste just by looking at the dishes. When I saw her making these, I did a happy dance. These are a variation of Maddur vada s. She said these are usually made with bhajani flour , but she had just mixed a variety of flours she had on hand. We all loved these spicy mixed flour vadas so much that I wanted to make them after coming back home.
I pretty much used all kinds of flours I had in my pantry. I also wanted to spice it up, so I added a little garam masala and chilli powder. These are crispy, spicy and delicious. I served with coconut chutney.
Pictorial: Mix all the dry ingredients. Add mix and make a paste. Take small balls on oiled sheet and flatten it out. Deep fry till golden brown.
Spicy Mixed Flour Vada
Ingredients
- 1/2 cup rice flour
- 1/4 cup each oats flour wheat flour, gram flour(besan), sooji, corn flour
- 1/4 cup coconut
- 1/2 tea spn chilli powder
- 1/2 tea spn garam masala
- 1/2 tea spn cumin seeds
- 1/2 cup onion
- 1 tbl spn coriander leaves
- 1 tea spn butter
- 3/4 cup milk
- Oil
- Salt
Instructions
- Mix all the ingredients(except oil) in a bowl. Make sure the mixture is not too thick or too loose.
- On a thick plastic(or just use palm of your hand), apply a drop of oil.
- Take a ball of the mixture and flatten it out. Make a whole in the center.
- Heat oil and deep fry the flattened discs.
- Serve hot with butter or coconut chutney.
Spicy Mixed Flour Vada
Ingredients
- 1/2 cup rice flour
- 1/4 cup each oats flour wheat flour, gram flour(besan), sooji, corn flour
- 1/4 cup coconut
- 1/2 tea spn chilli powder
- 1/2 tea spn garam masala
- 1/2 tea spn cumin seeds
- 1/2 cup onion
- 1 tbl spn coriander leaves
- 1 tea spn butter
- 3/4 cup milk
- Oil
- Salt
Instructions
- Mix all the ingredients(except oil) in a bowl. Make sure the mixture is not too thick or too loose.
- On a thick plastic(or just use palm of your hand), apply a drop of oil.
- Take a ball of the mixture and flatten it out. Make a whole in the center.
- Heat oil and deep fry the flattened discs.
- Serve hot with butter or coconut chutney.
Summer in our region brings a lot of seasonal fruits like mangoes, jackfruits etc. We have few jackfruit trees in our backyard and during season, the trees give so many fruits. Jackfruit is eaten ripe, cooked into curries (both ripe and upripe), chips and lot many dishes. During season, we take out the seeds, which we call Bikkand in Konkani, dry them and use them in variety of dishes throughout the year. These Bikna vade are sweetish, spicy vadas that go well as a sidedish with rice and any curry.
Unpeeled and peeled seeds. The wheatish skin is not edible. So peel it off and discard.
Cook the peeled seeds and grind with all other ingredients.
Make small balls, roll them in rava and shallow fry them.
Jackfruit Seed Vada (Bikna Vade)
Ingredients
- 12 jackfruit seeds
- 1/2 cup fresh or frozen coconut
- 5-6 red chillies
- A small piece of tamarind
- A tea spn coriander seeds
- 1 tea spn jaggery
- Oil
- Rava/sooji
- Salt
Instructions
- Cook the seeds with a little water in pressure cooker.
- Heat a little oil and fry coriander seeds.
- Grind them with coconut, red chillies, tamarind, jaggery, salt, with very little water.
- At the end, add jackfruit seeds and grind coarsely.
- Make small balls out of the mixture.
- Roll them in rava and fry on hot tava.
- Slightly press them to make vada shape.
- Fry both sides on medium-low heat.
- Serve hot as side dish.
