How can a Tortilla Press Help to Make Rice Vade This process takes time and when you have to make rice vade in large quantities with your kids in the background hovering and screaming they are hungry, it can be frustrating. Well, the traditional process requires you to use your fingers to press down on the dough until you have the size you need. So why am I making such a big deal about it. Each step is important and has to be done just right. One person can do it, but you need at least two people to do it efficiently and quickly one to form the flatbread while the other person focuses only on frying it. That is one of the reason I make it rarely.
Traditional process of making rice vade is time-consuming You can read all about it in my other post, Malvani Rice Vade and also check out the written recipe.
I learned this recipe from my mother-in-law and it is a classic Konkan/Maharashtrian recipe. It is something that has been passed down from generations in his family as well as other Maharashtrian families. My husband loves rice vade because his mom used to make it all the time especially during festive and celebratory occasions. It is usually served with Malvani Mutton or Chicken Curry. Rice Vade also known as Tandalache Vade is a deep fried flatbread/poori made of rice flour. This post contains some affiliate links and I may receive a small commission if you chose to purchase through them.
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