Kayi Vade or Coconut Rice Vada

Kayi vade or coconut rice vada a crispy flavored delicacy from coastal Karnataka. These are deep fried poories using ground coconut, soaked rice and masala. It has a unique flavor of coconut. I learnt this recipe from my mother-in-law. According to my mother-in-law using the soaked rice gives a nice flavor to the vade. In this recipe I have used Gobindobhog rice which has a unique buttery flavor. This adds to the flavor of kayi vade. Kayi vade can be stored for 2 days in airtight containers. There is other way of doing this by instant method of adding the ground coconut masala paste into rice flour and then preparing the dough. This recipe is in association with “Belly Nirvana” organized by plattershare and PlaceofOrigin.in – Indian Tastes Delivered. If you want to buy gobindobhog rice here is the link https://www.placeoforigin.in/staples/attas/rice

Course: Snacks

Cuisine: Karnataka

Preparation time: 3 hours

Cooking time: 30 minutes

Number of Kayi vade: 25

Ingredients:

Gobindobhog rice – ¾ cup

Fresh coconut gratings – 1 cup

Rice flour- ¾ cup or less

Oil – 2 tbsp

Red chili powder – 2 tbsp

Cumin or Jeera (roasted) – 1 tsp

Salt to taste

Oil for frying

Water as required

Method:

1. Soak rice for 3 hours in water.
2. Drain the water, take a mixer jar, add rice, coconut gratings, roasted cumin and little water. Make a fine paste.
3. Take this rice coconut paste, add red chili powder in a thick bottomed wok and fry for 1 minute. Cool this mixture.
4. Now add rice flour, oil, salt and prepare soft dough. Close and keep for 5 minutes.
5. Heat oil for deep frying, take small balls of dough and flatten them thin on parchment paper.
6. Drop these flat poories into hot oil and fry them on medium flame on both the sides until they turn golden.
7. Take them out from oil and place them on kitchen tissue paper to absorb excess oil.
8. Kayi vade is ready to be served. Store them in airtight containers.

My Notes:

Add very little water while grinding. The dough should be soft but pliable in nature.

Any rice can be used. I have used gobindobhog rice to give a nice aroma along with coconut flavor to kayi vade.

Adding roasted cumin is optional.