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Dudhi jowar vada recipe | dudhi jowar na dhekra | Dudhi Na Dhebra Recipe

Dudhi jowar vada or dhebra is a deep-fried snack made jowar flour, grated dudhi (lauki), and regular spices. It is popular Gujarati farsan carry-on food for trips & picnics just like Thepla as it does not get spoiled for 2-3 days. You can also cook it like Paratha on tawa with little oil, and avoid the deep frying process. Do try this Crispy dhebra (vada/patties) with spicy and sweet tomato garlic chutney and masala chai.

I have shared a perfect ingredient ratio and a few no-fail tips that helps you to make perfect crispy vada on the first attempt.

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Recipe video


Dudhi jowar vada recipe | dudhi jowar na dhekra | Dudhi Na Dhebra Recipe

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Snack
Cuisine Indian
Servings 20 vada


For dudhi jowar dhebra

  • 2 cup jowar flour
  • 2 cup grated bottle gourd - dudhi/lauki
  • Salt to taste
  • ½ tsp turmeric powder
  • 1 tsp red chilli powder
  • ½ tsp ajwain
  • 1 tbsp gud
  • 2 tbsp white sesame seeds
  • ½ tsp garam masala
  • 1 tsp ginger paste
  • 1 tbsp green chilli paste
  • 4 tbsp oil
  • Pinch of baking soda
  • ¼ cup chopped coriander leaves
  • ¾ cup buttermilk
  • Some white sesame seeds

For tomato garlic chutney

  • 3 fresh tomatoes
  • 18-20 garlic cloves
  • 2 green chilli
  • 2 tbsp oil
  • ½ tsp mustard seeds
  • 1 tsp coriander powder
  • 1 tsp black pepper powder
  • Salt to taste
  • 2 tsp sugar
  • 1 tsp Kashmiri red chilli powder
  • 1 tsp cumin seeds


Making dudhi jowar vada

  • In a bowl, add jowar flour, salt, turmeric powder, red chilli powder, ajwain, gud, white sesame seeds, and garam masala. mix well.
  • Make a well in the center, then add grated dudhi, ginger paste, green chilli paste and coriander leaves. mix well
  • Now add baking soda and hot oil. Mix well.
  • Knead vada dough with buttermilk.
  • wet your hands with some water and flatten the balls with your palm to make small puris.
  • Then apply some water on vada surface and stick some white sesame seeds on it.
  • Put the flattened vada on greased the plate to avoid sticking to the surface.
  • deep fry them on medium/low flame till golden brown in color.
  • It takes about 7-8 minutes for the batch to cook. Do not fry on high flame as it will change color quickly but will be raw inside.
  • Once fried, remove it on a wire rack to get rid of excess oil.
  • Dudhi Jowar vada (Dhebra) is ready to be served.

Making tomato garlic chutney

  • In a mixture jar, add chopped tomatoes, garlic and green chilli. Grind it into a smooth paste.
  • Heat oil in a pan, add mustard seeds and allow it to crackle.
  • Add grinded paste and mix well.
  • Now add coriander powder, black pepper powder, salt, sugar, red chilli powder and cumin powder it. mix well.
  • Cover and cook chutney till oil separates from its sides.
  • Cool down the chutney completely.
  • Serve or store it in an airtight container for 3-4 days in the refrigerator.


  • The proportion of jowar flour and grated lauki should be the same.
  • knead vada dough with buttermilk helps to make soft vada.
  • flip vada between both palms.
  • apply some water on vada surface.
  • fry vada on medium heat.
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