Chana Dal Payasam /Madgane & Rasvodo

Tiny Rasvodos with Chana Dal Payasam with Rice Vadas. … A traditional and very famous dish from Konkani Saraswat …

Crunchy Rice Vadas Tandla Vado/ Rasvodo
Rice fritters are crispy, crunchy and a great snack. They are called #TandlaVado in #Konkani. You can make them, store them in air tight containers..

The day they make these vadas #TandlaVadois called vade tandul duvche in Konkani. It means washing the rice for making these vadas.💁” On vade thandul duvche divas “that #ParticularDayBefore #Wedding, the #Bride  💁 and all the ladies of the family gather around to wash the rice grains for making these vadas. And then make these vadas together.

The rice grains are washed, then ground into a fine powder along with urad dal/split black lentils and made into a dough. The dough is then flattened and deep fried to make yummy, crunchy vadas. That’s how these rice vadas are traditionally made.  Tastes amazing. The quick, easy.

Ingredients

1 cup dosa rice grains
1/2 cup urad dal
Salt to taste
Oil for deep frying
One aluminium foil/plastic sheet

Method

Wash rice well and air dry them on a cloth. Once the rice dries out completely, grind it into a fine powder.

Heat urad dal in a skillet for few minutes until their colour just starts to change to brown. Remove off heat and let it cool completely.Once the urad dal cools down, make a fine powder of it.

In a big bowl, mix well the two powders   and little salt.

Heat up the oil for deep frying the vadas.Add in 2 tbsp of oil, just enough water to make a dough and knead it well into a dough. We need a soft & dry medium dough like that of chapathi. Make tiny balls of the dough .Grease a clean plastic, aluminium foil with oil. Spread a few balls of the dough on a plate greased with oil. Keep the oil greased surface of plastic on the balls and flatten them using a bowl or a flat surfaced press.  Once you flatten all the balls, fry them in batches on a medium flame. Fry them on both sides until they turn golden brown in colour.

💁Medium flame’s important or else you get vadas that are extra crispy on the outside, soft on the inside. Medium flame ensures they cook through and then get crunchy.  Fry them for an extra minute if you like your vadas crispy. Fry them a little less if you like them soft to eat them with payasu.

Once the vadas cool a little, they get crispy and crunchy.  Store any remaining vadas in an air tight container and enjoy them whenever you wish to. They can stay crunchy for 5 when made and stored right.

Serve rice vadas with Madgane (chana dal dessert/payasam) and eat it as a dessert. Called as #VadePayasu in #Konkani. 🤗😋