There are some dishes that stick with you when you first hear of them or taste them, and this recipe for Khandeshi Dubuk Vade was one such sticky thought for me. I had bookmarked the recipe ever since I saw the pics for the first time about 2 years ago, and finally made it now.
It is the “dubuk” in the name that caught my attention first, followed by the pic and then the recipe. I am a sucker for dishes with fun or exotic names so Dubuk Vade HAD to go on my to make list. So when I got Kopra and Garlic as my secret ingredients from Ashima Goyal, my partner this month on the Shhhhhhh… Secretly Cooking group, I made this lip-smacking dish.
Ashima blogs at My Weekend Kitchen and made this delicious Pitla with onion and salt that I gave her as her secret ingredients.
Coming back to Dubuk Vade, this is a simple dish that has small balls made of a spiced besan batter cooked in a fiery gravy that has Kala Masala as its main flavouring agent. You can savour this wonderful dish with rotis, bhakri, or rice; the pleasure is just the same. 🙂
Thank you Madhuli Ajay for your fail-proof recipe for Dubuk Vade.
Do also try my recipes for Bharda Bhat and Nagpuri Gola Bhat.
Recipe for Khandeshi Dubuk Vade
Khandeshi Dubuk Vade
Ingredients
- 2 medium sized Onions, finely sliced (~100 gms)
- 1/4 Cup Grated Kopra (dried coconut) (~30 gms)
- 1/2 tbsp Finely Chopped Garlic (~4 large cloves)
- 1 tbsp Kala Masala (adjust to taste)
- 1/2 Cup Fresh Coriander, chopped
- 1 tsp Red Chilli Powder
- 1/2 tsp Turmeric
- 1 tbsp Cumin Seeds
- 2 Cups Water
- 3 tbsp Oil (Peanut oil preferred)
- Salt to Taste
- 3/4 Cup Besan
- 2-3 Cloves Garlic, crushed well
- 1 tsp Chilli Powder
- 1/2 tsp Turmeric Powder
- 1/4 tsp Hing
- Water
- Salt to Taste
Instructions
- Add water, a little at a time, and make a thick batter of dropping consistency. Ensure that the batter drops from a spoon, and does not slide or flow.
- Set aside.
- Mix together the besan, red chilli powder, turmeric, minced garlic, hing, and salt.
- Over medium flame, heat 1.5 tbsp oil.
- Add the onion and chopped garlic.
- Stir-fry till the onions start to brown.
- Turn off the heat.
- Add chopped coriander, kala masala, chilli powder, turmeric, and salt.
- Mix well.
- Let the mix cool a bit and then grind with a little water to a thick yet smooth paste.
- Over medium flame, heat 1.5 tbsp oil.
- Add the ground paste and stir-fry till the oil leaves the side.
- Now, gradually add the water and bring the rassa to a boil.
- Turn down the heat a bit.
- Working quickly, drop about a tablespoon of batter at a time into the simmering gravy.
- Let the vade cook in the gravy for about 15 minutes. Check if the vade are cooked by taking one out of the gravy and cutting it with a spoon. It should be firm and cooked through
- Turn off the heat and garnish with fresh coriander.
- Serve hot with rotis, bhakri, or rice.
How to Make Khandeshi Dubuk Vade
- Making the Besan Batter for the Vade
- In a large bowl, mix together the besan, red chilli powder, turmeric, minced garlic, hing, and salt.
- Add a little water at a time, and mix well to make a thick batter of dropping consistency. If the batter is too thin, the vade will disintegrate in the rassa, while if it is too hard, your vade will be rock hard. So the consistency of the batter should be such that it drops from a spoon, but does not slide or flow.
- Set the vade batter aside.
- In a large bowl, mix together the besan, red chilli powder, turmeric, minced garlic, hing, and salt.
- Making the Rassa for Dubuk Vade
- Over medium flame, heat 1.5 tbsp oil.
- Add the onion and chopped garlic.
- Stir-fry till the onions start to brown. Do not let the onions or garlic brown completely or stick to the bottom of the kadhai.
- Add the grated kopra and fry for a couple of minutes till it starts to change colour and becomes aromatic.
- Turn off the heat.
- Now add chopped coriander, kala masala, chilli powder, turmeric, and salt.
- Mix well.
- After the mix cools a bit, grind it to a thick yet smooth paste using a little water.
- In the same kadai that you used earlier, over medium flame, heat 1.5 tbsp oil.
- Add the ground masala and stir-fry till the oil leaves the sides.
- Now, gradually add the water and mix well.
- Turn up the heat a bit and let the rassa boil for 2 to 3 minutes.
- Turn down the heat a bit and let the rassa continue to simmer.
- Making Dubuk Vade
- Working quickly, drop about a tablespoon of batter at a time into the simmering gravy till all the batter is used up.
- Over medium heat, let the vade cook in the simmering rassa gravy for about 15 minutes. Check if the vade are cooked by taking one out of the gravy and cutting it with a spoon. It should be firm and cooked through.
- Turn off the heat and garnish with fresh coriander.
- Serve hot Dubuk Vade with rotis, bhakri, or rice.
- Working quickly, drop about a tablespoon of batter at a time into the simmering gravy till all the batter is used up.
Do see what my fellow bloggers have cooked from Maharashtra by clicking on the link below:
looks good but what is kala masala?
It is a special masala blend used in the Khandesh region of Maharashtra.
This looks so, so good! Can’t wait to try it out – will do that soon. ?
How did you make the kala masala? Or did you buy it?
Thank you, Priya. I bought the masala.
Available in Bangalore or online?
I bought in Mumbai. Should be available in Bengaluru
Oh I want this! Its perfect for our snowy weather.
🙂
Thank you 🙂
This recipe reminds me of the dabka kadhi my mother in law use to make. Such an interesting curry and so different. Bookmarking it to try it out.
Thank you 🙂
I tasted this when one of my friend gave me while I was expecting and seeing again on your blog, I want to make it now. The colour and the texture of your gravy is just amazing. Awesome share.
Don’t wait too long. Make it soon, Renu. 🙂
The color of the gravy is very tempting… a vegetable less vegetarian curry! I guess Maharashtra has some very interesting masala mixes, and this gravy does full justice to it.. even I love recipes with strange names, it does tempt me to try but they do languish on my Pinterest boards for a long time… ?
I know what you mean. My to-make list is miles long and has an addition almost every week (if not day).
thats a cracker of a recipe, Aruna :-)) looks like urudai kuzhambu from Tamil Nadu cuisine or even gatte ko sabji ! would love to have this with hot bharkris and salad
Absolutely, Kalyani. Just needs less effort than both Gatte ki Sabzi and Paruppu Urundai Kuzhambu 🙂
Vowwww dats fantastic recipe.. Very tempting name, click, description..
Thank you!
Quite an interesting dish to give a try without any fail. I thought that vade is sun dried ones, and this vade is an another style which is completely different from the usual ones. Well done and fabulous dish to make very soon.
Thank you. 🙂 Yes, Vade normally conjures up deep-fried stuff to mind.
Hey partner! That’s a lovely recipe ? Thank you for sharing! I like how the vadas are cooked in the curry and not deep fried and then added to the curry. Is kala masala similar to garam masala?
Thank you for the kind words. 🙂 Living in this state, I wanted to do something different. The flavour profile of Kala Masala is quite different. It uses a million different ingredients including dried coconut, nag kesar, pepper, chilli, etc etc etc. Is quite spicy and has a distinct flavour. Unlike what some people say it is also different from Goda Masala.
Khandeshi Jevan is one of my favourites Aruna. I had made the Gola Bhaat ages ago, now you tempt me to try this one too. I love the red look and feel on top of the gravies and curries and literally makes my mouth water. The Kala Masala they use is a killer! In fact, region wise all these masala mixes are a treasure in Maharashtrian cuisine.
I bought Kala Masala from a fair last year along with Goda Masala and Kanda-Lasun Masala. Have been living off them this year and it has been a treat.
Yummy khandeshi cuisine I have not as yet explored. Sounds like a delicious start to a yummy journey. Bookmarking especially since these vadas are not fried.
First loved the name. Never heard before. Looks so tempting. Vada cooked in gravy sounds great. I make eggs this way. Bookmarking it to try. Lovely share.
This is such an interesting and delicious looking recipe. I guess I can eat it as a soup rather than as a curry.
Interesting recipe.. I will try it out soon.
A wonderful besan dumpling gravy…. It was so tempting…..
This looks tasty and ideal to make for a weekend lunch. Awesome share
This is very new to me. Interesting recipe. will try this soon
I hope you like it as much as I do 🙂
Wow.. What an inviting colour.. Interesting and new to me..
Thank you! It is a very flavourful dish. 🙂
My father-in-law has a special liking for this dabuk vadyachi anti. You have naiked the dish Aruna. Love the color of the curry.
My father-in-law has a special liking for this dabuk vadyachi amti . You have nailed it Aruna ! Loved the color of the curry.
Not having heard of Khandeshi Dubuk Vade, I read your recipe with great interest. Surprising how a delicious gravy dish can be made with just besan and no vegetables. Seems quite different from gatte ki sabzi even though there are ingredients common to both. I have some kala masala which I bought along with goda masala, and am looking forward to making this khandeshi recipe soon.
Love the rig of the name, dubuk. I am sure that will stick with my family when i make it as they really will catch on to the name and then the flavour.
An interesting share aruna !! love this dubke wali vade curry. The color of the dish is much eye-catchy here