Kombdi vade is a dish that is native to the Konkan region in Maharashtra, India. Vades are fluffy fried dumplings made from rice flour and split and skinned black gram (urad dal). Usually, kombdi vades are mildly spiced with black peppercorns, cilantro curry leaves, and chilis. The dish is popular during holidays, like Gauri Ovase, Gatari, and Dev Diwali, so you’ll have plenty of chances to compare your efforts to others.
Health Benefits
Kombdivade has many health benefits provided by the rice flour and split skinned black gram; these ingredients provide the perfect balanced between carbohydrates and proteins. While this dish is basically a deep-fried snack, the spices in it aid digestion and help keep heartburn at bay.
Moreover, making anything, including fried snacks, at home is far healthier than getting them from fast food joints and restaurants.
On occasional indulgence really doesn’t hurt. So what are we waiting for? Let’s get started,
Nutritional Values
Kombdi Vade is a good recipe for human consumption. It houses protein, vitamin, carbohydrate, sodium, potassium, fat, cholesterol, and magnesium in the right quantity that the body needs.
Ingredients
tsp coriander seeds: 1
tbsp fenugreek seeds—soaked in hot water: 1
cup urad dal—soaked overnight: 1/2
cup rice flour: 1
salt to taste
Oil for deep-frying
tsp peppercorns—pounded coarsely: 1
green chilis--chopped: 2
a bunch of chopped coriander leaves
a bunch of chopped curry leaves
tsp chopped ginger: 1
How To Make Kombdi Vade
- Grind urad dal and fenugreek in a smooth paste.
- Stir in curry leaves, coriander, chilis, peppercorns, and ginger.
- Fold in rice flour and knead into a smooth batter.
Note: Add a tablespoon of hot oil to help with kneading.
- Divide the dough into balls the size of a golf ball.
- Roll balls into flat discs of about 3 mm thickness.
- Deep-fry the flattened dough until crispy and golden.
Trivia
There are more curry houses in London than Mumbai.