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.
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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.
- 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
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.