Mangalorean Style Kayi Vade Recipe (Coconut and Rice Flour Fried Bread Recipe)
Mangalorean Style Kayi Vade is a delightful hand-pressed fried bread that bursts with the authentic flavors of Mangalorean cuisine. Unlike the typical poori dough, this recipe incorporates a flavorful spice mix, making it unique and aromatic. With the use of signature ingredients like coriander seeds, cumin seeds, and dry red chilies, this bread offers a delicious glimpse into the rich culinary traditions of Mangalore. Perfect for breakfast, these pooris are gently patted onto your palms and deep-fried to golden perfection. Pair them with chutneys or vegetable kurma for a satisfying South Indian breakfast experience.
Recipe Details
| Cuisine | Course | Diet |
|---|---|---|
| Mangalorean | South Indian Breakfast | Vegetarian |
Ingredients
Main Ingredients
| Ingredient | Quantity |
|---|---|
| Rice flour | 2 cups |
| Green chilies (finely chopped) | 2 |
| Curry leaves (finely chopped) | 2 sprigs |
| Salt | To taste |
To Grind
| Ingredient | Quantity |
|---|---|
| Fresh coconut (grated) | 1 cup |
| Dry red chilies | 2 |
| Coriander seeds | 2 teaspoons |
| Ajwain (carom seeds) or cumin seeds | 1/4 teaspoon |
For Frying
| Ingredient | Quantity |
|---|---|
| Oil | For deep frying |
Preparation and Cooking Times
| Preparation Time | Cooking Time | Total Time |
|---|---|---|
| 5 minutes | 25 minutes | 30 minutes |
Instructions
-
Grind the Spices:
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-
-
Prepare the Coconut Mixture:
- In the same mixer, coarsely grind the grated fresh coconut. Add this to the spice powder, blending them together for a fragrant mixture that will define the doughβs flavor.
-
Mix the Dough:
- In a large mixing bowl, combine the rice flour, finely chopped green chilies, curry leaves, salt, and the prepared coconut-spice mixture. Gradually add water and knead the mixture into a soft, pliable dough resembling the consistency of chapati dough. Let the dough rest for about 10 minutes.
-
Heat the Oil:
- While the dough is resting, heat oil in a deep kadai (wok) over medium heat for frying.
-
Shape the Kayi Vade:
- Take a small portion of dough (about the size of a lime). Lightly oil your palms to prevent sticking, and gently pat the dough into a flat disc using your hands. Ensure the disc is even in thickness for uniform frying.
-
Fry the Kayi Vade:
- Carefully slide the flattened dough into the hot oil. Fry until it turns golden brown on one side, then flip and cook the other side until evenly crisp. Remove with a slotted spoon and drain on a plate lined with paper towels.
-
Repeat and Serve:
- Repeat the process with the remaining dough. Serve the freshly made Mangalorean Style Kayi Vade alongside coconut chutney or vegetable kurma for a complete meal.
Serving Suggestions
These fried breads pair beautifully with traditional South Indian accompaniments like:
- Coconut Chutney: A simple, creamy coconut-based dip with a hint of green chilies and tempered spices.
- Vegetable Kurma: A mildly spiced, coconut-based vegetable curry that complements the flavors of the vade.
For a more indulgent breakfast or brunch, serve with an assortment of chutneys and sambars.
Tips for Perfect Kayi Vade
- Ensure the dough is not too soft, as it may break while shaping or frying.
- Fry the vade on medium heat to allow it to cook evenly and achieve a golden-brown exterior.
- If the dough sticks to your hands, lightly grease your palms with oil before shaping.
- For added flavor, you can include a pinch of asafoetida (hing) or some finely chopped coriander leaves in the dough.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 150-200 kcal |
| Protein | 2-3 g |
| Carbohydrates | 20-25 g |
| Fats | 6-8 g |
| Fiber | 1-2 g |
(Note: Nutritional values may vary based on portion size and the amount of oil absorbed during frying.)
With its bold flavors and satisfying crunch, Mangalorean Style Kayi Vade offers a taste of coastal Karnataka in every bite. Whether youβre indulging in these for a leisurely breakfast or serving them at a festive gathering, their irresistible aroma and taste are sure to leave an impression. Happy cooking!
