Khandeshi Dubuk Vade: Gram flour dumplings cooked in a spiced broth

Khandeshi Dubuk Vade

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.

Dubuk Vade from the Khandesh region in Maharashtra
Dubuk Vade from the Khandesh region in Maharashtra

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
Prep Time
5 mins
Cook Time
45 mins
Total Time
50 mins
 

Do try this wonderful spicy Dubuk Vade from the Khandesh region of Maharashtra. They are essentially besan dumplings cooked in a spicy gravy flavoured with Kala Masala. 

Course: Main Course, Mains
Cuisine: Indian, Khandeshi, Maharashtra
Keyword: Dubuk Vade, Khandeshi Dubuk Vade
Servings: 4 People
Author: Aruna
Ingredients
For the Gravy
  • 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
For the Vade/Dumplings
  • 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
Making the Batter for Vade
  1. 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.

  2. Set aside.

  3. Mix together the besan, red chilli powder, turmeric, minced garlic, hing, and salt.

Making the Rassa or Gravy for Dubuk Vade
  1. Over medium flame, heat 1.5 tbsp oil.

  2. Add the onion and chopped garlic.

  3. Stir-fry till the onions start to brown.

  4. Turn off the heat.

  5. Add chopped coriander, kala masala, chilli powder, turmeric, and salt.

  6. Mix well.

  7. Let the mix cool a bit and then grind with a little water to a thick yet smooth paste.

  8. Over medium flame, heat 1.5 tbsp oil.

  9. Add the ground paste and stir-fry till the oil leaves the side.

  10. Now, gradually add the water and bring the rassa to a boil.

  11. Turn down the heat a bit.

Making the Vade
  1. Working quickly, drop about a tablespoon of batter at a time into the simmering gravy.

  2. 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

  3. Turn off the heat and garnish with fresh coriander.

  4. Serve hot with rotis, bhakri, or rice.

Khandeshi Dubuk Vade: Gram flour dumplings cooked in a spiced broth
Khandeshi Dubuk Vade

How to Make Khandeshi Dubuk Vade

  1. Making the Besan Batter for the Vade
    1. In a large bowl, mix together the besan, red chilli powder, turmeric, minced garlic, hing, and salt.
    2. 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.
    3. Set the vade batter aside.
  2. Making the Rassa for Dubuk Vade
    1. Over medium flame, heat 1.5 tbsp oil.
    2. Add the onion and chopped garlic.
    3. 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.
    4. Add the grated kopra and fry for a couple of minutes till it starts to change colour and becomes aromatic.
    5. Turn off the heat.
    6. Now add chopped coriander, kala masala, chilli powder, turmeric, and salt.
    7. Mix well.
    8. After the mix cools a bit, grind it to a thick yet smooth paste using a little water.
    9. In the same kadai that you used earlier, over medium flame, heat 1.5 tbsp oil.
    10. Add the ground masala and stir-fry till the oil leaves the sides.
    11. Now, gradually add the water and mix well.
    12. Turn up the heat a bit and let the rassa boil for 2 to 3 minutes.
    13. Turn down the heat a bit and let the rassa continue to simmer.
  3. Making Dubuk Vade
    1. Working quickly, drop about a tablespoon of batter at a time into the simmering gravy till all the batter is used up.
    2. 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.
    3. Turn off the heat and garnish with fresh coriander.
    4. Serve hot Dubuk Vade with rotis, bhakri, or rice.
Dubuk Vade
Dubuk Vade

Do see what my fellow bloggers have cooked from Maharashtra by clicking on the link below:

28 comments

  1. 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.

    1. 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.

  2. 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.

  3. 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

  4. 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… ?

  5. 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.

Hey! I would love to hear your thoughts and suggestions. Do leave me a comment.