Rice Vada | Akki Vade | Tandla Vado | Crispy Storeable Snack | 5 Ingredients | GSB Konkani

Rice Vada — called Akki Vade in Kannada and Tandla Vado in Konkani. A crispy, crunchy deep-fried rice cracker that stays good for days. Five ingredients, no soaking, no grinding paste — just dry-roasted urad dal ground with dosa rice, butter worked into the dough, shaped and fried in coconut oil. The butter in the dough is the detail that makes these stand out. Most rice vada recipes use oil or skip the fat entirely — butter gives a richer, slightly more indulgent crunch that people come back to. Tandla Vado carries cultural weight in GSB Konkani homes — traditionally made for weddings and served with madgane (chana dal payasam) as the classic vade-payasu combination. Ingredients 1. 200g dosa rice (1 cup) 2. 50g urad dal (¼ cup) 3. ½ tsp cumin seeds 4. Salt to taste 5. 2 tbsp butter Coconut oil or oil of your choice to deep fry. Store in an airtight container — stays crispy for several days. ⏱Time Stamps - Chapters⏱ 0:00 - 0:50 Intro 0:51 - 1:40 Roasting Urad Dal 1:40 - 2:00 Making Rice and Urad Dal Flour 2:00 - 3:15 Preparing the Rice Vada Mix 3:16 - 4:00 Shaping the Rice Vadas 4:00 - 4:50 Frying 4:50 - 5:15 Outro