Dubuk Vade Recipe - Khandeshi Gram Flour Dumpling Curry
A mouthwatering delicacy from maharashtra, which is the Dubuk Vade. The curry is made freshly grinding the roasted ingredients and simmered along with a spicy gram flour dumpling. It is very simple to make and will just take 20 minutes to create at your kitchen. You can serve it along with hot phulkas and sabzi for your Indian Lunch.
Khandeshi Dubuk Vade Recipe - Gram Flour Dumpling Curry a delicacy prepared in the Khandeshi cuisine which is originated from Nashik in Maharashtra. The dish is quite spicy, coconut and onions form the main base for this curry. "Kala Masala" is what gives the flavour to every dish from this region. You can use it in this curry to bring out the authentic flavour, but if you feel it is to tedious to prepare the masala from the scratch you can even add the store bought masala or substitute it with your everyday used Garam Masala.
Serve Khandeshi Dubuk Vade Recipe - Gram Flour Dumpling Curry along with Jowar Atta Roti Recipe and Aloo Palak Sabzi for your everyday simple Indian Lunch.
If you are looking for more Maharashtrian Recipes here are some :
10 M
35 M
45 M
4 Servings
Ingredients
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Ingredients to grind
- 2 Onions , finely chopped
- 4 cloves Garlic , chopped
- 1/4 cup Fresh coconut , grated
- 1/2 cup Coriander (Dhania) Leaves , chopped For the curry
- 1 teaspoon Cumin seeds (Jeera)
- 1 tablespoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 3 tablespoon Garam masala powder
- Salt , to taste Ingredients for Bhadi/ Vade
- 1/2 cup Gram flour (besan)
- 1 teaspoon Red Chilli powder
- 1/2 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Salt , to taste
How to make Dubuk Vade Recipe - Khandeshi Gram Flour Dumpling Curry
To begin making the Khandeshi Dubuk Vade Recipe - Gram Flour Dumpling Curry, heat a kadai on medium heat, drizzle some oil.
Add chopped onions and garlic and saute till it softens and the onions turn golden brown.
Once the onions have lightly colored, add grated coconut and saute for 5 more minutes until the coconut have also roasted well.
Add chopped coriander leaves and saute for 2 more minutes and turn off the heat.
Allow the mixture to cool down for a while and then blitz it in a mixer with some water to a smooth and creamy mixture.
Mix besan flour, red chilli powder, turmeric powder and salt to taste. Add 1/4 cup water to it and mix to form a dropping consistency batter.
Heat a kuzhi paniyaram pan on medium heat, drizzle some oil and drop in a spoonful of the batter into each cavity and allow the bhadi's to cook on either side for 5 minutes.
Once done, take the fried Kandeshi Vade out and drain them over a paper napkin.
Heat a kadai on medium heat, drizzle some oil, add cumin seeds and allow it to crackle for few seconds.
Add ground coriander and coconut paste and keep sauteing until the mixture reduces. Sprinkle all the spice powders like red chilli powder, turmeric powder, coriander powder, garam masala powder and salt to taste. Mix well.
Add about 1 cup of water and and keep stirring until the Kandeshi Dubuk Vade Curry comes to a boil. Add in the fried Vade and allow the Kandeshi Dubuk Vade Curry to boil for 10 more minutes and turn off the heat.
Check the salt and adjust the taste accordingly. Once done, transfer the Khandeshi Dubuk Vade Recipe to a serving bowl and serve hot.
Serve Khandeshi Dubuk Vade Recipe - Gram Flour Dumpling Curry along with Jowar Atta Roti Recipe and Aloo Palak Sabzi for your everyday simple Indian Lunch.
