Alma Bax 
Crunchy rice vadas are a traditional Indian snack made from a mixture of rice and lentils. They have a crunchy texture and can be eaten as a light meal or as an appetizer with chutney.
Crunchy Rice Vadas are traditionally prepared in the Indian state of Maharashtra. They are made by frying small balls of rice in oil until they become crispy and golden brown. Read more in detail here: crunchy rice.
Rice fritters are a delicious snack that are crispy and crunchy. In Konkani, they’re known as tandla vado. They may be made, stored in airtight containers, and eaten for up to a month.
These vadas are prepared a few days before every Konkani wedding as part of the wedding traditions. In Konkani, the day they prepare these vadas (tandla vado) is known as vade tandul duvche. It refers to the process of washing the rice used to make these vadas. The bride and all the women of the family come on ‘vade thandul duvche divas,’ the day before the wedding, to wash the rice grains for preparing these vadas. Then combine all of the ingredients to create delicious vadas.
The rice grains are rinsed before being crushed into a fine powder and combined with urad dal/split black lentils to form a dough. To create tasty, crispy vadas, the dough is flattened and deep fried. This is how rice vadas are typically prepared. You may prepare these vadas using store-bought rice flour and urad dal powder to save time and effort. However, the flavor is somewhat different, but it is still delicious. At the bottom of the page, you’ll find a fast and simple recipe. Here’s how to make it the old fashioned way:
Ingredients:
- rice grains, 1 cup
- 1/2 cup split black lentils/urad dal
- butter, 2 tablespoons
- cumin seeds (1 tablespoon)
- Turmeric, a pinch
- season with salt to taste
- For deep frying, oil
- 1 sheet of aluminum foil/plastic
3–4 people
Time to prepare: 1 hour
Method of Preparation:
1. Thoroughly wash the rice and air dry it on a towel.
2. Grind the rice into a fine powder after it has dried fully.
3. In a pan, heat urad dal for a few minutes, or until the color begins to change to brown. Turn off the heat and set aside to cool fully.
4. Once the urad dal has cooled, grind it into a fine powder.
5. Combine the two powders, cumin seeds, turmeric, and salt in a large mixing basin.
6. Heat the oil in a deep fryer for the vadas.
7. Add 2-3 tablespoons heated oil, butter, and just enough water to form a dough, and knead well. We’ll need a dry dough similar to chapathi dough.
8. Roll the dough into little balls.
9. Use oil to grease a clean plastic or aluminum foil. Place a few dough balls on a dish coated with oil. Flatten the balls using a bowl or a flat surfaced press, keeping the oil coated plastic surface on the balls. 
10. Once all of the balls have been flattened, cook them in batches over medium heat. Fry them until they are golden brown on both sides.
If you don’t use a medium heat, your vadas will be extremely crispy on the exterior and soft on the inside. Cooking them over a medium heat ensures that they finish cooking and become crispy.
11. If you prefer your vadas crispy, fry them for an additional minute. If you want them soft to eat with payasu, fry them a bit less.
12. The vadas become crisp and crunchy when they have cooled somewhat.
13. Keep any leftover vadas in an airtight container and eat whenever you want. When prepared and kept properly, they may last for months.
Suggestions for serving
1. Rice vadas may be served as a snack at any time of day.
2. As a dessert, serve rice vadas with mugadali payasu/madgane (chana dal dessert/payasam). In Konkani, it’s known as vade payasu.
Observation:
1. In step 7, hot oil is applied to make the vadas crispy.
2. To add appeal to these savory vadas, finely crush green chilies and curry leaves and add them while kneading the dough. They have a pleasant flavor and aroma. Instead of green chilies, you may use red chillies or chilli powder.
You save time and effort with this fast and simple recipe. 🙂
1. Purchase rice flour/powder and urad dal powder from a shop. Simply cook them together in a skillet for a few minutes. We just want them to be a little sweltering.
2. Once they’ve cooled, prepare a dough using the other ingredients as directed above. The remaining stages are the same.
The flavor is a bit different from the conventional recipe above. However, it still tastes fantastic.
If you attempt any of the following rice vada recipes, please let us know how they turned out. I’d love to hear how the rice vadas worked out for you.
Chakuli, Fried Pumpkin Seeds (Bhajil Dudde Bee), and Plantain Chips are all excellent traditional Konkani family snacks known as dabbe khaan in Konkani (Banana Chips)
Rice vadas, tandla vado, crunchy snacks, dabbe khann, Konkani snack, Konkani cuisine, Konkani food, Konkani dish, Udupi cuisine, Mangalore cuisine, Mangalore cuisine
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Ben Austin 