Kayi vade or coconut vada is tasty and crispy deep fried snack for the cold winter and rainy evenings. This kaayi vada is made with very basic and easily available ingredients at home – rice flour and coconut. Try this gluten free, No onion No Garlic snack with a cup of hot tea or coffee.
This coconut vada can be stored for 8 to 10 days.
Check these other snack recipes such as Alasande vade, cabbage pakora, onion pakora, maddur vade, ambode, masala ambode and MORE Snacks
ಕಾಯಿ ವಡೆ

Ingredients for making Coconut Vada:

2 cup grated fresh coconut
1 cup rice flour
8 green chillies( more or less)
1 tsp white sesame seeds
chopped coriander leaves
1 tsp jeera
1/8 tsp hing
1 tsp salt or salt to taste
1.5 tbsp ghee
oil to fry the kayi vade

Yields 20 coconut vadas

Method:

Grind green chillies, then add coriander leaves and pulse it. Either grind it or finely chopped is also fine. Then add coconut and pulse it.
Transfer this to a bowl, add hing, sesame seeds, jeera, salt , and mix it well.
To the above mix now add rice flour, and ghee, mix it really well.
If the coconut is freshly grated it has enough moisture content, no need to add more water, sprinkle little water at a time and mix it.
until you get soft but stiff dough consistency, I Have used around 2.5 tbsp water.
divide the dough into 20 equal parts,

To make the kayi vada:

heat the oil on medium low heat.
Grease the plastic sheet or banana leaf, take 1 portion of the dough place it on this greased sheet, flatten it as shown, don’t make it too thin . prepare few and keep it ready
once the oil is hot enough( check by adding little dough, it has to come up immediately)
Gently add this prepared vade one by one to the oil , fry it in medium low heat.
Flip the vades and fry the other side as well.
once the vadas turn golden brown on both sides , remove it from the oil and transfer it onto a paper towel or colander
when you flatten the vade, it may break around the edges, it is normal. push it inwards and make a clean disc
Follow the same procedure with remaining dough.