After midnight Mass, we would sleep in late on Christmas morning, but I remember my mother would be up and early in the kitchen preparing voddes. She made sure to fry something in oil on Christmas day and believed that even if you are mourning, at least fry voddes so that you can get to celebrate Christmas the following year with no deaths in the family. Vodde or Oddé is a deep fried Goan bread where the dough is prepared with flour and toddy. The leavening agent is toddy which creates a light and airy puri. Best eaten with sorpotel, vindalho, chicken xacuti or your favourite gravies.
I have used wheat flour and rice flour to make the voddes. Ghee was incorporated until it resembled coarse breadcrumbs. Toddy, sugar and salt were mixed in to form a stiff dough. Covered and allowed to rest for one hour. The dough was divided into four balls, each rolled to a circle of 1/8" thickness, which was cut using a 3" cutter to form uniform-sized puris. Deep fried in oil until puffed and golden brown. Crispy and tasty with a hint of toddy flavour, voddes make a perfect accompaniment to a festive meal.
To make toddy (sur) with tender coconut water, click here.
I have used wheat flour and rice flour to make the voddes. Ghee was incorporated until it resembled coarse breadcrumbs. Toddy, sugar and salt were mixed in to form a stiff dough. Covered and allowed to rest for one hour. The dough was divided into four balls, each rolled to a circle of 1/8" thickness, which was cut using a 3" cutter to form uniform-sized puris. Deep fried in oil until puffed and golden brown. Crispy and tasty with a hint of toddy flavour, voddes make a perfect accompaniment to a festive meal.
To make toddy (sur) with tender coconut water, click here.
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Vodde or Oddé
(Yields 25)
Ingredients:
1 cup wheat flour
1/2 cup rice flour
3/4 cup toddy
1 tablespoon ghee or oil
1 teaspoon sugar
oil for deep frying
1/4 teaspoon salt
Method:
Sift the flours and salt in a bowl. Incorporate the ghee into the flours till the mixture resembles coarse breadcrumbs. Add toddy, sugar and form into a stiff dough. Cover bowl and allow dough to rest at room temperature for one hour.
Heat oil for deep frying.
Divide dough into four equal balls.
Roll each ball into a circle of 1/8" thickness. Using a 3" round cutter, cut into small circles. When deep frying, keep the flame on medium low. Use a slotted spoon and gently press down on the vodde. They will resist and puff up, turn and fry the other side till golden brown. Drain on absorbent paper towels.
Serve vodde with sorpotel, vindalho or chicken xacuti.
Note:
(Yields 25)
Ingredients:
1 cup wheat flour
1/2 cup rice flour
3/4 cup toddy
1 tablespoon ghee or oil
1 teaspoon sugar
oil for deep frying
1/4 teaspoon salt
Method:
Sift the flours and salt in a bowl. Incorporate the ghee into the flours till the mixture resembles coarse breadcrumbs. Add toddy, sugar and form into a stiff dough. Cover bowl and allow dough to rest at room temperature for one hour.
Heat oil for deep frying.
Divide dough into four equal balls.
Roll each ball into a circle of 1/8" thickness. Using a 3" round cutter, cut into small circles. When deep frying, keep the flame on medium low. Use a slotted spoon and gently press down on the vodde. They will resist and puff up, turn and fry the other side till golden brown. Drain on absorbent paper towels.
Serve vodde with sorpotel, vindalho or chicken xacuti.
Note:
- If desired, reduce toddy to 1/2 cup and add 2 to 3 tablespoons of water to form a stiff dough.
- Toddy can be substituted with 1 teaspoon of dry yeast. To proof yeast, mix it with 2 tablespoons of lukewarm water and a pinch of sugar. Set aside to foam and froth for 5 minutes.
- I have used ghee and toddy, no water at all.
- Voddes are also made with a mixture of wheat flour, all-purpose flour (maida) and rice flour.
- For bigger voddes, use a cutter of 3.5" or 4".
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