Kombadi vade or Malvani vade is a native dish of konkan of Maharashtra(India). These vade accompanied with traditional malavni chicken curry which is cooked in special masala (Malvani masala), suka chicken and also solkadhi(A spiced coconut milk with kokum).
1 1/2 Cup rice flour (I used store bought)
1/2 Cup white urad daal (wash and soak for 8 hours)
1/4 cup Chana daal (wash and soak for 8 hours)
1/2 Tbsp Coriander seeds
1/2 Tsp Cumin seeds
1/2 Tsp Fenugreek seeds/methi seeds
1/4 tsp Fennel seeds
1/4-1/2 Tsp turmeric powder
oil for deep frying
First dry roast all the spices on low flame for 30 seconds, except turmeric powder, salt and oil. Let it cool and grind it. Meanwhile drain all the water from soaked daal, transfer it to mixer grinder while the spices still in it. Grind it to a fine thick paste paste( if it is slightly coarse, no worry)(add 1-2 tbsp water only if needed). Now transfer it to another bowl. Add Rice flour, turmeric, salt and knead it to a medium soft dough. Cover and let it rest for 30 minutes.
Grease your hands with little oil and make equal golf size ball portions of dough. Pat or roll on plastic sheet or on palm like puri make a hole in the center, deep fry on medium low heat until golden /golden brown.
1) One cam make rice flour at home.
How to make rice flour at home?
Wash rice with 3-4 water or till water comes clean. Drain all the water, Spread it on a cotton cloth and let it dry completely. One can make flour in mixer grinder or chakki/grinding mill. Sift flour with fine sifter and your flour is ready.
2)Do not add too much water at the time of grinding daal.
3)One can grind spices and daal together.
4)A little thick vade stays soft where the thin vade becomes crispy after frying.
5)Making hole is optional, I did because they looked very nice.