Kayi Vade recipe | Kayi vade recipe with step by step photos | How to do Mangalore style kayi vade | Rice Nipattu recipe | Coconut Vada
I hope you are gearing up to celebrate Diwali. I am sure everyone is busy cleaning the house, shopping, cooking up lots of sweets and savouries. I can’t believe it’s already time for the big festival, i had planned so many recipes to shoot and share with you all .. but unfortunately, I just got busy with house shifting. Hoping soon i settle and get back to my favourite place and post more frequently. Today, I present to you – Kayi Vade / Coconut Rice Fritters, a delicious dish from coastal Karnataka. Like most of the Udupi cuisine , this dish too has liberal addition of coconut in it .. making it hero of the dish.
Kayi vade is one of my all-time favourite snacks. The aroma of fresh coconut in the dough frying in hot oil would swirl around the house, pulling anyone into kitchen to taste test even before it’s cooked. One can make it plain with rice and coconut / make it spicier with the addition of chilli, coriander etc as I have done. Either way, you will love it. Try making them this festive season, store in an airtight container and relish it next 8-10 days ( provided .. your family allows you to save for that many days ..hehe ) !!!
To fry these Kayi vade I used Idhayam Mantra Groundnut oil , which made the snack tastier and more authentic. I loved how fresh and flavourful this oil tastes. As it does not reach the highest smoking point, IDHAYAM MANTRA keeps your food carcinogen-free and hence I can re use this oil for making dosa, sabzi , tadka etc. To know more about this oil, click here
Few variations and points to note while making Kayi vade:
- Always use good fresh coconut for best taste .
- You can either make them by soaking rice , drain and grind or use rice flour directly as short cut version like i have done .
- Also as said , you can make plain vada with just rice , coconut , salt and hing flavour .
- Make sure you do not make the batter too stiff or too runny. It should be soft and pliable.
- While patting the vada , don’t make it too thin . They might break while taking out from the sheet . better to keep little thick.
- Check the readiness of oil before adding in the vada. To check this, add in a small piece of the dough into the oil – if it sinks to the bottom, the oil isn’t ready. If it slowly rises to the surface and starts changing colour, it is ready.
- Allow the deep-fried kayi vade to cool down fully before transferring it to a clean, dry, air-tight box.
Check out the video of Kayi vade here :
KAYI VADE | COCONUT VADA | SPICY RICE NIPATTU
- 1 cup fresh coconut, grated
- 3/4 cup Rice flour
- 3-4 nos Green Chillies, + / - based on your preferance
- 1/2 tsp White sesame seeds/ White til
- 1/2 tsp Jeera / Cumin seeds
- a pinch Hing
- few Coriander leaves
- few Curry Leaves, finely chopped
- a tbsp Ghee
- Salt to taste
- oil to fry
- In a mixer jar, take coconut pieces, green chillies and coriander leaves. Grind it / pulse it , without adding any water .
- Transfer the coarse mixture to a bowl. Add hing , sesame seeds, jeera, salt, chopped curry leaves and mix well.
- To the above mix now add rice flour and ghee. Combine everything nicely. You may need very little water just some 2-4 tbsp should be enough.
- Combine everything nicely and make a soft yet firm dough . It should be non sticky .
- Divide the dough into lemon sized balls.
- Meanwhile,, keep Idhayam groundnut oil to heat in a kadai .
- Take a parchment paper / plastic sheet/banana leaf. Drizzle few drops oil and spread. Take a lemon size ball, seal the edges so that they don't crack much. Using your palm & fingers, flatten the kai vade. Don't make too thin, else they might break.
- Check the readiness of the oil. Once they are hot enough, gently slide kayi vade into oil. Splash hot oil over it.
- Flip and fry both the sides of kayi vade till they are golden brown.
- Once crisp, drain kayi vade on a paper towel.
- Enjoy kayi vade hot or store in an airtight container and relish later. Stays good easily for 7-8 days.