Dudhi na vada is an all-time favorite Gujarati snack. In this recipe, I prepared vada flour from rice and dals, which can be prepared and stored it into an air-tight container. This vada required very less ingredients like dudhi (lauki), vada flour, and regular spices. it tastes great with coriander chutney or tomato ketchup. It does not get spoiled for 2-3 days. you can take it for traveling or picnics also. do try this!
The key to making crispy dudhi na vada at home are
- Firstly for vada flour, I take an equal proportion of small grain rice and dal (urad dal and chana dal). grind rice and dal into coarse powder for vada flour.
- Vada flour is multipurpose and is also used to prepare Gujarati khatta dhokla or handva also. you can store this flour in an air-tight container for upto 6 months in the refrigerator.
- I made vada with dudhi (lauki) and regular spices. you can add methi leaves or another grated vegetable to make it more healthier.
- Lastly, fry vada on medium flame till it becomes crispy and golden brown on both sides.
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Recipe video
Dudhi na vada| doodhi na vada | lauki vada with instant vada mix | how to make Gujarati vada
Ingredients
For vada flour
- 1 cup small grain rice
- ½ cup chana dal
- ½ cup urad dal
For dudhi na vada
- 1 cup or 150 grm grated dudhi - lauki
- 2 tbsp green chilli paste
- 1 tsp ginger paste
- 1 tsp ajwain
- 2 tbsp white sesame seeds
- Salt to taste
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 1 tbsp sugar
- 1 tbsp lemon juice
- ½ tsp garam masala
- 2 tbsp curd
- ½ cup coriander leaves
- 2 cup vada flour or as required
- ¼ tsp baking soda
- 2 tbsp oil
- Oil for deep frying
Instructions
Making vada flour
- In a mixture jar, add 1 cup rice, ½ cup chana dal, and ½ cup urad dal. grind it into a coarse powder.
- Vada flour or premix is ready. Store it in an airtight container for upto 6 months or more in the refrigerator.
Making dudhi na vada
- Grate the 1 medium size dudhi and collect it in a big bowl.
- Then add green chili paste, ginger paste, ajwain, white sesame seeds, salt, turmeric powder, red chili powder, sugar lemon juice, garam masala, curd, and coriander leaves. mix well.
- Now add flour gradually and knead the soft dough for vada.
- Then add baking soda and pour hot oil into it to activate it. mix well.
- Now, grease your palm with water and make round disc shape vada. You can also make vada on wet cotton cloth.
- Heat oil in a pan, add vada and deep-fried on medium-low flame.
- Take out fried vada on a wire rack or tissue paper and serve with green chutney.
Notes
For vada flour
- use small grain rice for vada mix.
- quantity of rice and dal mixture should be equal.
- grind rice and dal mixture into a coarse powder.
- add flour gradually and knead the soft dough for vada.
- The quantity of flour depends on the water content in dudhi (lauki).
- do not rest vada dough, otherwise, water is released from the dudhi and the dough becomes soft.
- addition of baking soda helps to fluffy vada.
- fry vada on medium flame till it becomes crispy from both sides.
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