Makai na Vada is a quintessential snack in a Gujarati household. These vadas are packed with delicious sweet and spicy flavors. In my family, these vadas were made quite often as these always were a family favorite. When I moved to the States, I used to miss these so much. So last year, when my mom visited, I managed to learn these from her.
Now expecting Baby V, I almost crave all the Gujarati food that I usually eat only when mom is around. I was craving these so much that I ended up making them twice. I managed to note down the recipe and even test it to make sure the measurements were perfect and ready for you guys to try.
Makai na Vada is made using cornmeal, whole wheat flour, methiya no masalo (Achar/ Pickle Masala), jaggery, salt, red chili powder, cumin-coriander powder, turmeric, garam masala, garlic, and green chilies. I also like to add fresh/frozen methi to these vadas. But, it is completely up to you.
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What are Makai na Vada?
Makai na vada is a classic Gujarati snack. Makai in Gujarati means corn. These vadas are made with cornmeal, wholewheat flour, spices, aromatics, fresh methi, and yogurt! These deep-fried vadas are delicious when enjoyed with a side of masala chai. These vadas are made, especially for the festival of Randhan Chath. This is the day when we spend the day cooking, a whole bunch of food, that we enjoy the next day. On the next day, we eat cold food for Shitala Satam. And these makai na vadas are a must!!!
We make a very soft dough and then let it rest for 15-20 minutes. Then we take a cookie dough scoop and scoop the dough. Place it on the parchment paper, and pat it with your hands in a circular motion. Then, we add sesame seeds on top, and deep fry the vadas.
Why You'll Love This Recipe?
- A great make-ahead recipe
- It is very Delicious
- Ideal for picnics or packing for travel
- These are irresistible and you can't stop at just one!!!
What Is The Difference Between Methi Na Vada And Methi Na Dhebra?
These deep-fried goodies are called both vada and dhebra. These vadas are made with cornmeal and the other variety is made with Bajri (pearl millet) and Jowar (sorghum) with methi.
While dhebras are also a popular flatbread, which is made with millet and methi along with spices.
When to Make These Gujarati Makai na Vada
These makai na vadas are made especially on Randhan Chath. On this day we spend the time in the kitchen cooking up meals, that we will be eating the next day for the festival of Shitala Satam. For shitala satam, we eat cold food. On this day we eat cold food and don't cook anything else.
Along with these vadas, we also make Bajri na Dhebra, and Thepla. We also make bhel puri and pani puri too.
Cornmeal v/s Cornflour
Cornmeal and cornflour are made using dried yellow corn. Perhaps, the cornmeal has a grainier texture, and cornflour has a fine and smooth texture. Both the flours are yellow, and they are used interchangeably. However, one must understand that the result will be completely different based on the cornmeal and cornflour they are using.
Makai na Vada | How to make Makai na Vada | Makai na Dhebra
These nutrional values are automatically generated. Use them for estimation only.
Ingredients
- 2 Cups Cornmeal
- 1 Cup Wholewheat Flour / Bhakri Flour I like to use Bhakri Flour available at Indian grocery stores as it is thicker than wholewheat flour and works perfectly for this recipe. But you can also use whole wheat flour.
- 2-3 Tbsp's Groundnut/ Peanut Oil
- 1 Tsp Red Chili Powder I am using Kashmiri Red Chili Powder
- ½ Tsp Turmeric
- 1 Tsp Cumin Coriander Powder (Dhanajeeru)
- 1 Tsp Cumin Seeds
- 1 Tbsp White Sesame Seeds
- 1 tablespoon Methiya no Masalo Achar Masala/ Pickle Masala.
- 1 Tbsp Minced Garlic
- 1 Tsp Finely Chopped Green Chillies
- 1 Cup Finely Chopped Methi Tight Packed
- 5-6 Tbsp's Jaggery
- 2 Tsp's Salt
- ½ Cup Plain Yogurt
- 1 /2 to 1 Cup Warm Water (Add little by little to knead the dough)
- Oil for Frying the Vadas
- 2 Tbsps White Sesame Seed for Garnish
Instructions
- In a bowl, add cornmeal and whole wheat flour. To this add oil. Give it a mix.
- Next add in all the ingredients except yogurt and water to the flour mix. Give everything a mix with your hands.
- Now add the yogurt, mix it in and start to knead the dough.
- Next start kneading the dough by adding warm water as required
- Once the dough is ready, cover it and let it rest for 15 to 20 mins
- In a heavy bottom pot. Add Oil. Let it heat up. We are looking to heat up the oil between 375F to 400F. Once the oil is hot, we will start frying the vadas.
- To make the vadas, on your rolling pin place a parchment paper, add 2-3 drops of oil and spread it on the parchment paper. Also, take water in a separate bow.
- Now scoop 2 Tbsp's vada dough. Make a dough ball and place it on the parchment paper.
- Now dip your fingers in the water and by using your fingers start tapping the dough, working your way from the center towards the edges in a round shape clockwise.
- Once your vada is formed, dab some white sesame seeds on the top.
- Now place the vada carefully in the hot oil and let it fry on medium high heat.
- Fry it the way you fry puris and the vada should definitely puff up.
- Continue making all the vadas in the same way. These taste amazing with hot cup of masala chai and gujarati keri no chundo, along with green chutney.
Notes
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