Friday, 8 May 2015

Aambadiche Vade/Dangar ~ Small White Prawns/Shrimp Cutlet

"Aambadiche Vade" is one of my favorite dish of my Aajee (granny). This vada is also known as Dangar. This is very tasty and traditional Konkani recipe .  

  • Small white transparent prawns/shrimp (aambadi/karandi)- 1 cup 
  • Lemon juice- 1 tsp (optional)
  • Onion, finely chopped- 1 cup
  • Ginger~garlic paste- 2 tsp
  • Fresh coriander, finely chopped- ¼ cup
  • Homemade mix masala or malwani masala- 2 tsp
  • Cumin powder- ½ tsp
  • Coriander powder- ½ tsp
  • Turmeric powder- ½ tsp
  • Asafoetida (hing)- ½ tsp
  • Gram flour (besan)- ½ cup
  • Fine semolina/suji/barik rava- 2 tsp
  • Salt- to taste
  • Oil for shallow frying- as required

  • Peel and wash small white prawns/shrimps (aambadi/karandi). Drain water from shrimps completely. 
  • Slightly dry roast besan. It is not must but if you roast besan, cutlets become more crispy and tasty. 
  • Combine all ingredients in the bowl except oil. 
  • Mix all together and divide into small portions.
  • Heat oil in frying pan or griddle. 
  • Make cutlets and slightly press them with hand. 
  • Shallow fry cutlets from both sides till crisp. 
  • Serve as snack or with dal-rice as a side dish. Serve them hot when they are still hot and crisp. 

  • This same recipe also make with tiny white shrimps (ola jawala/kuta).
  • If you don't get these small prawns, use normal prawns. Finely chop them before using. But traditionally  small white transparent prawns/shrimps and tiny white shrimps (ola jawala/kuta) are used for this vade/cutlet.
  • Some part of Konkan, scrapped fresh coconut is used in this cutlet.

1 comment:

HGourmet Foodie said...

It's perfect for a rainy day! Love the pic, Thanks for sharing the recipe

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