Matkiche Vade Recipe (Moth Beans Fritters)
Description:
Matkiche Vade (Moth Beans Fritters) is a popular Maharashtrian snack that combines the earthy flavors of sprouted Moth dal (Matki) with spices, herbs, and gram flour (besan). This savory treat is deep-fried until golden and crisp, making it the perfect snack for tea time. With a crunchy exterior and a soft, flavorful interior, Matkiche Vade is sure to be a crowd-pleaser at any gathering. The blend of cumin, green chilies, ginger, and fresh coriander adds a delightful kick, while the addition of rice flour ensures a crisp texture. Pair this dish with green chutney and a cup of hot Masala Chai for a truly satisfying snack experience.
Cuisine: Maharashtrian
Course: Snack
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Moth Dal (Matki), sprouted | 1-1/2 cups |
| Onion | 1, finely chopped |
| Coriander (Dhania) Leaves | 2 tablespoons, chopped |
| Green Chillies | 4, finely chopped (adjust to taste) |
| Ginger | 1-inch piece, chopped |
| Cumin seeds (Jeera) | 3 teaspoons |
| Asafoetida (Hing) | 1/2 teaspoon |
| Gram flour (Besan) | 4 tablespoons, adjust as needed |
| Rice flour | 1 tablespoon |
| Salt | To taste |
| Lemon | 1/2, juiced |
| Oil | For deep frying |
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Instructions
-
Prepare the Moth Dal Paste:
Begin by grinding the sprouted Moth dal (Matki) along with the green chilies, cumin seeds, and ginger in a blender. Aim for a coarse paste, ensuring the texture is rough but well-blended. -
Heat Oil for Frying:
In a wok or kadhai, heat oil for deep frying. The oil should be hot enough to fry the vade, but not too hot that they burn quickly. -
Prepare the Mixture:
In a mixing bowl, add the ground Moth dal paste. To this, add the gram flour (besan), rice flour, chopped coriander, chopped onions, asafoetida (hing), salt, and lemon juice. Mix thoroughly until the ingredients come together into a dough-like consistency. Adjust the quantity of gram flour as needed to get the right consistency for shaping the vade. -
Shape the Vade:
Take small portions of the mixture and roll them into balls. Lightly flatten each ball to form small patties or tikkis. The size can be adjusted based on preference, but aim for a uniform shape to ensure even cooking. -
Fry the Vade:
Carefully drop the shaped vade into the hot oil. Fry them on low to medium flame to allow them to cook evenly. Fry until they turn golden brown and crispy, turning them occasionally to ensure they crisp up on all sides. -
Drain Excess Oil:
Once fried, use a slotted spoon to remove the vade from the oil. Place them on an absorbent paper towel to drain off any excess oil. -
Serve:
Serve the Matkiche Vade hot, alongside a simple green chutney for dipping. These fritters are best enjoyed with a steaming cup of Masala Chai for a traditional Maharashtrian snack experience.
Tips for Perfect Matkiche Vade:
- If you prefer a slightly crispier texture, you can increase the amount of rice flour in the mixture.
- For a lighter version, you can shallow fry the vade instead of deep frying.
- Adjust the green chilies according to your spice tolerance for a milder or spicier snack.
- Ensure the oil is at the right temperature; too hot, and the vade will burn; too cold, and they will absorb too much oil.
Enjoy this delightful Maharashtrian snack that combines the goodness of sprouted Moth dal with aromatic spices, perfect for any tea-time gathering or as a delicious evening treat!
