Crispy Mangalorean Kayi Vade (Coconut Rice Flour Fried Bread)

Mangalorean Style Kayi Vade Recipe (Coconut and Rice Flour Fried Bread)

Cuisine: Mangalorean
Course: South Indian Breakfast
Diet: Vegetarian
Servings: 4
Preparation Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Ingredients

Instructions

1. Prepare the Spice Powder:
   Start by dry grinding the coriander seeds, cumin seeds (or ajwain), and dry red chillies into a smooth powder. Set it aside for later use.

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2. Grind the Coconut:
   In the same mixer, grind the fresh coconut into a coarse mixture. Once done, combine this ground coconut with the spice powder prepared earlier. This blend will infuse the dough with a delightful aromatic flavor.

3. Make the Dough:
   In a large mixing bowl, combine the rice flour, chopped green chillies, curry leaves, and salt along with the coconut-spice mixture. Add enough water to form a dough with a consistency similar to chapathi dough—neither too stiff nor too soft.

4. Rest the Dough:
   Let the dough rest for about 10 minutes. During this time, heat the sunflower oil in a kadai (deep frying pan) over medium heat, preparing it for frying the vade.

5. Shape the Vade:
   Take a small portion of the dough and grease your palms with a little oil. Flatten the dough into a round, flat disc shape. It should be about the size of a small poori or fritter.

6. Fry the Vade:
   Carefully drop the shaped dough into the hot oil. Fry the vade on both sides until golden brown and crispy. Be sure to fry on medium heat to ensure the vade is cooked through while achieving that perfect golden-brown crispiness.

7. Serve:
   Once the vade is fried, remove it from the oil and place it on a paper towel to drain any excess oil. Repeat the same process with the remaining dough.

   Serving Suggestions:
   Serve these crispy Mangalorean-style Kayi Vade (Coconut and Rice Flour Fried Bread) hot, accompanied by your choice of chutneys or a flavorful vegetable kurma. This dish makes for a perfect South Indian breakfast or an indulgent snack to pair with tea.

Tips for Perfect Kayi Vade:

• Consistency of the Dough: It’s important that the dough is neither too stiff nor too soft. If it’s too soft, the vade might break while frying, and if it’s too stiff, the texture might not turn out as fluffy.
• Oil Temperature: Fry the vade on medium heat to ensure they cook evenly and develop a crisp texture without burning.
• Fresh Coconut: Using fresh coconut enhances the flavor of this dish, so it’s worth the extra effort. If fresh coconut isn’t available, desiccated coconut can be used as an alternative.

This crispy, coconut-infused rice flour bread is a delicious treat that captures the essence of Mangalorean cuisine, offering a delightful balance of flavors and textures. Whether served at breakfast or as a snack, these vade are sure to satisfy your cravings for something hearty and flavorful. Enjoy with chutneys or curry of your choice for the ultimate experience!