Makai na Vada or Makai na Dhebra 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 upto you.

Makai na Vada | How to make Makai na Vada | Makai na Dhebra

A quintessential Gujarati tea time snack, made with cornmeal, whole wheat flour , jaggery , methiya no masalo (pickle masala) along with other ground and fresh spices, with a delicious concoction of spicy and sweet flavors.
Course Appetizer, Snack
Cuisine Gujarati, Indian
Keyword Appetizers, Vegan Recipes, Vegan Snacks, Vegetarian Recipes
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 15 minutes
Total Time 45 minutes
Author Aayushi Patel

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
  • 1/2 Tsp Turmeric
  • 1 Tsp Cumin Coriander Powder (Dhanajeeru)
  • 1 Tsp Cumin Seeds
  • 1 Tbsp White Sesame Seeds
  • 1 Tbsp 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
  • 1/2 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.
    Makai na Vada
  • Now add the yogurt, mix it in and start to knead the dough.
  • Next start kneading the dough by adding warm water as required
    Makai na Vada
  • 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.
    Makai na Vada
  • 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

When you hand tap the vadas, be gentle. If the dough stops to spread or sticks to your hands use more water. 
Keep the vadas a little thick, so they will puff up nicely while frying. 
Fry these vadas one or two at time on medium flame. This will ensure that the vadas are cooked thoroughly. 
 

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