Name: Dubuk Vade (Gram flour Dumplings in a spicy Kala Masala gravy) recipe by Madhuli Ajay at BetterButter
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 3
Ingredients: For the Rassa:; 2 onions, sliced; ¼ cup dry coconut, grated (Khobra); 4-5 garlic cloves; Handful of fresh coriander leaves, cleaned and washed; 2 teaspoons Kala Masala (or to taste); 1 teaspoon red chilli powder; ½ teaspoon turmeric powder; 2+2 tablespoon oil, divided (or more if you like); 2 teaspoon Cumin seeds (jeera); Salt to taste; Water as required; For the vade (dumplings):; ¾ cup Besan, sieved (gram flour); 2-3 garlic cloves, finely minced or grated; ½- 1 teaspoon red chilli powder; ½ teaspoon turmeric powder; ¼ teaspoon asafoetida (hing); Salt to taste

ABOUT Dubuk Vade (Gram flour Dumplings in a spicy Kala Masala gravy) RECIPE

An offbeat, rustic, homestyle Khandeshi (Maharashtrian) curry. To make this lip smacking preparation, gram flour (Besan) dumplings are cooked in a spicy Kala masala gravy. Dubuk Vade are generally served with Jowar Bhakri or Rice

Ingredients Serving: 3

For the Rassa:
2 onions, sliced
¼ cup dry coconut, grated (Khobra)
4-5 garlic cloves
Handful of fresh coriander leaves, cleaned and washed
2 teaspoons Kala Masala (or to taste)
1 teaspoon red chilli powder
½ teaspoon turmeric powder
2+2 tablespoon oil, divided (or more if you like)
2 teaspoon Cumin seeds (jeera)
Salt to taste
Water as required
For the vade (dumplings):
¾ cup Besan, sieved (gram flour)
2-3 garlic cloves, finely minced or grated
½- 1 teaspoon red chilli powder
½ teaspoon turmeric powder
¼ teaspoon asafoetida (hing)
Salt to taste

Instructions

To make the Rassa:
Heat 2 tablespoon oil in an iron griddle or wok.
Add the onions and garlic and saute till the onions start to brown. Stir so that the onions and garlic are sauteed evenly.
Add the grated coconut and sauté till it just starts browning and starts emitting a nutty aroma.
Add the coriander. Stir around to mix. Take it off the heat and add the red chilli powder and kala masala.
Mix and cool completely. Grind the masala, in a blender, using very little water to a smooth paste.
Heat the remaining oil in a saucepan/wok. Add the cumin seeds.
Once they sizzle, add the ground masala and sauté. Cook till the water evaporates and the oil starts oozing out, taking care not to burn the masala.
Add sufficient water (about 2 ½ -3 cups) to make a medium consistency gravy. Season with salt and let the rassa boil for a few minutes.
Meanwhile make the dumplings. Mix all the ingredients under dumplings. Add water to make a batter of dropping consistency (~ ½ cup)
Drop spoonfuls of the batter in the boiling Rassa, working quickly so that all the dumplings cook evenly. Add little water to the bowl/vessel in which you made the dumpling batter, whisk and add that to the gravy so that it will thicken a bit.
Cook for a few minutes till the dumplings are cooked through (about 8-10 minutes) and the gravy thickens a bit (add water if it is too thick).
Serve hot with Jowar Bhakri or Rice, with a raw onion and lemon wedge on the side.
Note: If you want that typical layer of oil floating on top, use more oil and chilli powder.

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