Monday, February 11, 2008

Multigrain Kakdi Vada




Kakdi or Cucumber as all of you know is one vegetable that has a wonderful aroma. In Thal we get these huge cucumbers that resemble gourds. These are the cucumbers that are used traditionally for Vadas. The traditional vadas are made with just rice flour. I decided to try a multigrain vada with grated cucumber. The idea was a hit. They tasted so satiating especially after a work week of simple food. These vadas are crispy and extremely aromatic.

In Thal these big cucumbers are not home grown but are brought in from nearby villages of Poynad, Shahbaz and the hills of Karnala. These areas are the cucumber growing areas in Alibag Taluka. The women from these areas come to Thal to trade their produce with the Kolis. These cucumbers are exchanged in barter with fish. Koli women too go to these villages to trade fish. These Kakdi vadas are paired with a bean or pea curry for a vegetarian combo and with Kolim (baby shrimps stir fry) for a non veg combo.

Ingredients

1 thick grated cucumber
2-3 green chilies chopped fine
2 handfuls cilantro
1/2 teaspoon turmeric
1/2 teaspoon coriander powder
1/2 teaspoon garam masala
1 teaspoon cumin seeds
1/2 cup of different millet flours (ragi, bajra, jowar)
1 cup chickpea flour
salt to taste

Oil to fry

Mix all ingredients together. Do not use any water. As one kneads the cucumber releases enough water to knead the dough into a ball. On a plastic sheet shape the vadas with a lemon sized ball of the dough with a hole in the center. Heat oil and fry the vadas in it. The vadas should be fried untill red on medium heat. Drain on absorbent paper.

Serve hot with ketchup or curd.

My word : Its a sumptious breakfast.

8 comments:

  1. Wow, those look goooood! I think I could just as well make those with thalipeeth bhajani, no?

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  2. Oh the vadas look great. SOme times deep fried is the best, isn't it.

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  3. Kakdi vada?!!! That's almost brilliant. Except I don't think I can find kakdi here :( Guess I'll need to go with regular cucumbers instead.

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  4. ET yes ofcourse, they will turn out more khamanga/ nutty in flavor.

    Vimmi food for the soul you bet!

    Kaykat fresh cucumbers of the regular kind should be good.

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  5. what beautiful fritters. we ought to try it in our appam pan - that would cut down the oil.

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  6. Bee then they can be called Kakdi Paddu or uniappams. Thalipith too can be made from this dough. It is a very verasatile one and the taste will vary with broiling if that is what you are going to do. Roasting on a gridle will taste different. Yet will be yummy all the time. The degree of oil will make a difference.

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  7. Hi,

    I've blogged your vada as a model recipe in the 1001 Vada cookbook at
    http://ramkicooks.blogspot.com/2008/02/1001-vada-indian-lentil-fritters.html

    /Thanks for the detailed recipe
    Ramki

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  8. Hi Anjali, I loved this vada that's why I posted that in my blog. Thanks a lot for sharing this recipe

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