Kayi vade or coconut rice vada a crispy flavored delicacy from coastal Karnataka. These are deep fried poories using ground coconut, soaked rice and masala. It has a unique flavor of coconut. I learnt this recipe from my mother-in-law. According to my mother-in-law using the soaked rice gives a nice flavor to the vade. In this recipe I have used Gobindobhog rice which has a unique buttery flavor. This adds to the flavor of kayi vade. Kayi vade can be stored for 2 days in airtight containers. This recipe is in association with â€œBelly Nirvanaâ€ organized by plattershare and PlaceofOrigin.in â€“ Indian Tastes Delivered.
Add very little water while grinding. The dough should be soft but pliable in nature.
Any rice can be used. I have used gobindobhog rice to give a nice aroma along with coconut flavor to kayi vade.
Adding roasted cumin is optional.
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