The specialty of Udupi Cuisine is liberal use of coconut, jaggery and coconut oil. It can be curry, sweet dishes, desserts or fritters for that matter you can find the use of coconut. May be just because coconut is a local home grown crop there, all culinaries thus included it. Today let me brief you on coconut fritters(known as Kayi vade in Udupi) which has raw rice and coconut as main ingredients. It is a best tea time snack that one can relish without any chutney. Here we go….
Raw Rice and Coconut Fritters/Kayi Vade Recipe
Servings: 25 -30
Ingredients
- Raw Rice- 1 cup
- Fresh grated coconut- 1/2 cup
- Puffed paddy- 1.5 cup
- Rice powder- little if needed
- Salt- 1 teaspoon
- Oil for deep frying
Instructions
Preparation
- Wash and soak raw rice for an hour.
Method
- Drain the water from soaked rice and grind it along with grated coconut, puffed paddy and salt. Add very little water while grinding. The batter should be thick enough to make fritters.
- Suppose the batter is thinner than needed, then add little rice powder. But I recommend to skip the rice powder as it will make the fritters hard to chew.
- Now with rice-coconut dough make lemon sized balls greasing your palm with oil.
- Flatten the balls on oil greased plastic sheet in to circles of 2 cm radius .
- Now heat oil in a heavy bottom pan/kadai for deep frying the coconut fritters. When the oil gets heated, drop the flattened fritters in to oil. Fry them till both sides of coconut fritter/kayi vade becomes slightly golden in color.
- Drain the excess oil on tissue paper. Repeat the process with rest of the dough.
- Coconut fritters/kayi vade is ready to be served along with hot coffee/tea.
Note:
- Raw rice and puffed paddy proportion is 1:1.5. Puffed paddy helps the fritters to be soft so do not reduce this ingredient.
- Use rice powder only if the batter becomes thinner than needed.
- You can include green chillies, curry leaves and cumin seeds too while grinding, for enhanced taste and flavor.
Meet you all with one more interesting Udupi recipe. Till then bye.
