Kombadi Vade Recipe

Ingredients:-

Rice flour - 1 kg

Besan flour - 1 small bowl

Urad Dal - 1 small bowl

Coriander seeds - 1 tbsp

Fennel seeds – ¼ tsp

Onion - 1 small (roughly chopped)

Black pepper – 4 to 6

Garlic - 6 cloves

Salt - 1 tbsp

Oil - for frying

Red Chills powder – 1 tbsp

Warm water - enough to knead the flour

Recipe:-

1) Soak urad dal overnight or for at least 6 hours.

2) Grind soaked urad dal, chopped onion, coriander seeds, fennel seeds, black pepper, garlic in a mixer. Make smooth paste.

3) Take large bowl and combine rice flour, gram flour, salt and above mixture and mix well.

4) Now slowly add lukewarm water and knead the mixture. Add water little by little, to avoid the dough becoming lumpy. 

5) Cover the dough and keep aside for at least 2 to 3 hours. (Not allow to rest the dough more than 4 hours).

6) Heat oil in a kadai.

7) Meanwhile, knead the dough again and make small balls of the mixture.

8) Put a little oil on a plastic bag and take a small ball and pat in small circular shape. Make sure the vada should be slightly thicker than pooris.

9) Deep fry vada in hot oil. Fry until they turn golden brown from both sides.

10) Serve with Chicken/Mutton/Egg curry or with any veg usal.