Vade sguti or Komdi vade is a staple dish of Malvan. Malvan is a town located in Sindhudurg District - southernmost district of Maharashtra. This is a coastal area. By name you must have thought that it must be some snacks or type of crispy Vada. But here Vada is multigrain puris. We had our Potluck party on last weekend, so my friend Vaishali made vade and solkadhi, and Manasi made special Malvani Chicken curry. I prepared 'kaju curry' for vegetarian people. Vade is a must try dish and vegetarian can also eat it with kaju curry or any other sprout curry.
Rice - 3 kg.
Jowar(sorghum) - 500 gms
Urad daal (Black gram)- 500Gms
Chana Daal (Bengal gram) - 250 Gms
Dhane (Coriander seeds) - 100 Gms
Methi dana (Fenugreek seeds) - 1 tablespoon
Whole wheat flour - 1tablespoon
Salt as per taste
Oil as require
For Vade flour
Wash rice neatly. Drain water from it and allow it to get dry overnight. Now dry roast urad daal, chana daal, coriander seeds and fenugreek seeds one by one till it becomes slightly brown. Cool it and mix it with rice and jowar. Grind together in flour mill. Vade flour is ready. Store it in a airtight container.
While making vade, take 2 cups of Vade flour, whole wheat flour and salt in a bowl and mix well. Add 1 cup of warm water and mix it ( don't knead it) , cover it and keep it aside. After an hour or so knead it with oil and little water and make a firm smooth dough. Now heat oil in kadai. Take a plastic sheet and grease it slightly with oil. Take a lemon size ball of a dough. Make a Puri of it by pressing with palm. Deep fry it on medium flame till it turn to golden brown. Vade is ready to serve.