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