Prepare Malvani Vade Flour:

Heat a pan and add black pepper, coriander seeds, fenugreek seeds, and cumin seeds. Roast on medium flame until aromatic.

In a bowl, combine roasted spices with rice, urad dal, and wheat grains.Grind the mixture into a fine flour.

Ensure the rice is washed and dried thoroughly before grinding.

Store the flour in an airtight container for up to 3 months.

Make Malvani Vade:

In a large mixing bowl, take Malvani vade flour and add salt to taste.Gradually pour hot water and knead into a soft dough, similar to chapati dough.

If preparing for the next day, cover the dough and let it ferment overnight in a warm place. Otherwise, proceed without fermentation.

Divide the dough into lemon-sized balls and flatten them to make vadas.

Heat oil in a frying pan and fry the vadas until golden brown on both sides. Ensure the oil is at medium heat for proper frying.