A staple food from malvan
region from west coast of Maharashtra. A fabulous flavourful, crispy and
tasty wade served with Chicken curry.
Ingredients:
1/2kg Rice Flour
100 gms Urad dal
100 gms Wheat flour
4nos. Methi seeds
2 tbsp Coriander powder
Hot Water for kneeding dough
1 tbsp Oil for tempering
Salt
Oil for frying.
Method:
Soak urad dal overnight or for 8hrs and then blend to a fine paste without adding water.
In a bowl, add rice flour, urdal dal paste, wheat flour, methi seeds, salt and coriander powder. Mix all the ingredients well.
Now in a small kadhai add 1tbsp of oil and heat till you see smoke coming from it. Now add this hot oil to the rice flour mixutre and mix well with a spoon. Then add hot water at a time and start kneading the dough. Knead the dough to a stiff consistency.
After kneading the dough, apply little oil to the dough to stop it from getting dry and cover with damp cloth and keep aside for 20mins.
After 20 minutes roll out the wade in a small circular shape and deep fry till golden brown. Do not use dry flour while rolling the wada's. Use oil instead.
These wade's can be eaten as it is or as traditionally served with chicken sagoti or any chicken/mutton gravy dish.
By: Anjali Purandare
Ingredients:
100 gms Urad dal
100 gms Wheat flour
4nos. Methi seeds
2 tbsp Coriander powder
Hot Water for kneeding dough
1 tbsp Oil for tempering
Salt
Oil for frying.
Method:
Soak urad dal overnight or for 8hrs and then blend to a fine paste without adding water.
In a bowl, add rice flour, urdal dal paste, wheat flour, methi seeds, salt and coriander powder. Mix all the ingredients well.
Now in a small kadhai add 1tbsp of oil and heat till you see smoke coming from it. Now add this hot oil to the rice flour mixutre and mix well with a spoon. Then add hot water at a time and start kneading the dough. Knead the dough to a stiff consistency.
After kneading the dough, apply little oil to the dough to stop it from getting dry and cover with damp cloth and keep aside for 20mins.
After 20 minutes roll out the wade in a small circular shape and deep fry till golden brown. Do not use dry flour while rolling the wada's. Use oil instead.
These wade's can be eaten as it is or as traditionally served with chicken sagoti or any chicken/mutton gravy dish.
By: Anjali Purandare
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