Crispy Kayi Vade (Coconut Rice Vada) with Gobindobhog Rice
3 hours 30 minutes
905 reads
About Crispy Kayi Vade (Coconut Rice Vada) with Gobindobhog Rice
Kayi Vade, or Coconut Rice Vada, are delightful crispy fritters originating from the Karnataka coast. Made with a flavorful blend of ground coconut, aromatic spices, and Gobindobhog rice (known for its buttery aroma), these deep-fried delicacies offer a unique coconutty taste that sets them apart.This recipe, a cherished family heirloom passed down from my mother-in-law, emphasizes the importance of soaking the rice for enhanced flavor. The Gobindobhog rice adds another layer of deliciousness, making these vadas truly special. Enjoy them fresh, or store them for up to two days for a convenient anytime snack.This recipe is brought to you in association with "Belly Nirvana," an initiative by Plattershare and PlaceofOrigin.in celebrating authentic Indian flavors delivered to your doorstep.
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Recipe Time & More
Prep3 hours
Cook30 minutes
Total3 hours 30 minutes
Ingredients
For the Vada Batter
- 3/4 cup Gobindobhog Rice
- 1 cup Coconut fresh, grated
- 3/4 cup Rice Flour
- 1 tsp Cumin Seeds jeera, roasted
- 2 tbsp Chili Powder red
- 1.5 tsp Salt or to taste
- 2 tbsp Vegetable Oil for the batter
- Water as needed, for soaking rice and blending
For Frying
- Vegetable Oil as needed, for deep frying
Instructions
Prepare the Rice
- Soak 3/4 cup Gobindobhog rice in water for at least 3 hours.
Make the Batter
- Drain the soaked rice. In a blender, combine the soaked rice, 1 cup of fresh grated coconut, 1 teaspoon of roasted cumin seeds, and a little water. Blend into a smooth paste.
Cook the Batter
- Transfer the rice-coconut paste to a thick-bottomed pan. Add 2 tablespoons of red chili powder and 2 tablespoons of oil. Sauté for about 1 minute. Remove from heat and let it cool.
Form the Dough
- Once cooled, add 3/4 cup of rice flour and 1.5 teaspoons of salt (or to taste) to the mixture. Mix well to form a soft, pliable dough. Cover and let it rest for 5 minutes.
Fry the Vadas
- Heat vegetable oil in a deep pan for deep frying. Take small portions of the dough and flatten them thinly using parchment paper or your hands. Carefully drop the flattened vadas into the hot oil.
Deep Fry
- Fry the vadas over medium heat, turning occasionally, until they turn golden brown and crispy. Remove and drain on paper towels to absorb excess oil.
Serve and Store
- Serve the Kayi Vade hot. Store leftover vadas in an airtight container for up to two days.
Recipe Notes
Expert Tips for Perfect Kayi Vade
- Use freshly grated coconut for the best flavor and texture.
- Don't over-fry the vadas; aim for a golden brown color to maintain crispiness.
- Adjust the amount of red chili powder according to your spice preference.
- For extra flavor, you can add a pinch of asafoetida (hing) to the batter.
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Recipe Nutrition
Calories: 272kcalCarbohydrates: 28gProtein: 3gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4.2gMonounsaturated Fat: 8.4gSodium: 684mgFiber: 1g
Pavithra M Adiga
Articles: 27
8 Comments
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Looks so delectable! Thanks for posting.
This is wonderful! Can’t wait to taste it.
Pavithra, Not only your recipes, but I am absolutely loving the beautiful pics…
I can imagine the taste of yummy pooris.
Yummy
Yum! This recipe is a must-try.
This is a fantastic recipe! Thanks for sharing.
This looks perfect! Thanks for posting.