Paramparik paddhatiche Bhardyache Vade

Paramparik paddhatiche Bhardyache Vade

Today’s recipe is paramparik paddhatiche bhardyache vade. We are following traditional method and making flour for this using different grains. This is true culinary gem from Maharashtra, a traditional Indian snack that’s as wholesome as it is delicious. These deep-fried savory dumplings are crafted from a special, coarsely ground flour blend known as “bharda,” which translates to “coarse grain.” This unique flour mixture, made from a combination of rice, various lentils (like chana dal and urad dal), and a medley of aromatic spices such as coriander seeds, cumin, and fenugreek, is the secret to their signature texture and rich taste.

These crispy vade are both, nutritious and filling. Their coarse texture and wholesome flavors make them a healthy, fiber-rich alternative to refined flour snacks. I will share step by step starting from making flour to making and frying vade!! We already have seen lot many traditional recipes. This is yet another delicious addition to the list.

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5. Crispy Medu Vada – Marathi Recipe

Some Interesting facts about Paramparik paddhatiche Bhardyache Vade :-

The magic of Bhardyache Vade lies in their perfectly crunchy exterior and soft, flavorful interior. They are not just a festive delicacy, traditionally prepared for occasions like Pitru Paksha, but also an ideal on-the-go snack. With their robust flavor and satisfying crunch, Bhardyache Vade are a delicious and convenient way to experience a piece of authentic Maharashtrian cuisine anytime, anywhere.

Paramparik paddhatiche Bhardyache Vade

Print Recipe

Serves: 4 People Preparation Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes

Nutrition facts: 200 Calories 20 grams Fat

Rating: 4.5/5

( 4 Votes )

Ingredients

• 1 cup / 200 gm Surti kolam rice
• 1/3 cup / 150 gm Chana dal
• 1/4 cup / 100 gm Urad dal
• 1 tbsp Coriander seeds
• 1/2 tsp Fenugreek seeds
• 1 tsp Cumin seeds
• 10~12 black Peppercorns
• 1 1/4 cup hot Water
• Green chili thecha
• Finely chopped Coriander leaves
• Salt to taste
• Oil for frying

Instructions

Step 1: Wipe rice, chana dal and urad dal well together with a damp cloth and add coriander seeds, fenugreek seeds, cumin seeds and black peppercorns.

Step 2: Heat up water in a cooker and when the water begins to boil place a stand at the base and the pot containing the flour on it.

Step 3: Mix everything well together and transfer into a blender jar.

Step 4: Blend it into fine flour and sieve it well once.

Step 5: Take the flour out into a bowl and add green chili thecha, coriander leaves and salt.

Step 6: Mix everything well together and add a little boiling hot water at a time to knead and mix well with a spoon.

Step 7: Cover and rest the mixture for about 5 minutes.

Step 8: Open the lid and knead it well.

Step 9: Knead the dough really good and take small portion from it.

Step 10: Make one of them smooth and even.

Step 11: Spread a little oil on a banana leaf and place the dough ball on it. Pat it into thin vada.

Step 12: Heat up oil on high heat in a pan and when the oil is hot enough, reduce the heat to medium.

Step 13: Drop vada into hot oil and fry well until it gets nice golden color from both sides.

Step 14: When lower side gets nice golden color, flip the vada over and fry well from other side too.

Step 15: When vada is fried well from both sides, take it out, drain excess oil and transfer it on a wire rack. Bhardyache vade are ready. 

Notes

• You can use basmati rice or ration rice or any other rice you want.
• You can make 2 1/4 cup flour from the ingredients used.
• You can use polythene sheet or wax paper in place of banana leaf.
• You can make 24 vade from the ingredients used.

Recipe Video

Servings

This is an authentic, traditional Maharashtrian recipe. Once you make the flour, you can store it for about a month or two. Serve it with chutney or bhaji or kalya chanyachi amti.