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.