Preparation of Aval Mixture:

If you have prepared Aval, make sure to drain any excess liquid. Place the Aval on a sieve and press to squeeze out any remaining moisture. You want a thick consistency for making Vade.

Transfer the squeezed Aval into a mixing bowl.

Mixing Ingredients:

To the Aval in the mixing bowl, add the finely chopped onion, green chillies, ginger, and chopped coriander leaves. Mix well.

Sprinkle in the rice flour and white rave (semolina). These will act as binding agents for the Vade.

Mix everything until well combined. Add salt to taste.

Shaping the Vade:

Take a small portion of the mixture and shape it into a ball.

Press the ball slightly to flatten it a bit. This will ensure even frying. Repeat with the remaining mixture.

Frying:

In a deep frying pan or kadai, heat the 500ml of oil over medium heat.

Once the oil is hot, gently slide in a few Vade, making sure not to overcrowd the pan.

Fry the Vade until they are golden brown and crispy, turning occasionally for even frying.

Once done, remove the Vade using a slotted spoon and place them on paper towels to absorb excess oil.

Serving:

Serve the Aval Vade hot with coconut chutney or any chutney of your choice.

Notes:

The consistency of the Aval mixture is crucial. It should not be too wet; otherwise, the Vade may break apart while frying.

Adjust the number of green chillies based on your preference.

Ensure that the oil is at the right temperature before frying. If it’s too hot, the Vade might burn on the outside before cooking through. If it is too cool, they might absorb too much oil and become greasy.

Enjoy your Aval Vade!