HomeSnacksBhajiyaFarali vada recipe | sama rice vada | farali chutney recipe

Farali vada recipe | sama rice vada | farali chutney recipe

It is crispy, crunchy, and delicious Farali Vada is made from sama rice and boiled potato which makes it Upvas friendly dish. I also share tasty and extremely easy farali peanuts which taste great with vada. These vada are crispy from the outside while soft from the inside. Plus they are very easy to prepare with all available ingredients in your kitchen. Here you will learn all the tips and tricks to frying and perfecting them.

The key to making crispy farali vada at home are
  • Grind sama rice into a coarse powder so it will easily bind into the mixture and give an even texture to vada.
  • the boiled potato helps to hold the vada intact, so if your vada breaks in while frying in oil, just add another potato and prepare the dough.
  • Sesame seeds and crushed peanuts not only give a crunchy bite to vada, but also helps to absorb moisture from the mixture.
  • Lastly, fry vada on medium flame till it becomes crispy and golden brown from the outside.
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Recipe video

Farali vada recipe | sama rice vada | farali chutney recipe

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Farali Recipe, Snack
Cuisine Indian
Servings 4 servings


For cooking sama rice

  • 1 cup sama rice/moriyo
  • 1.5 cup water
  • Salt to taste
  • 1 tsp black pepper powder
  • 1 tsp oil

For farali vada

  • 1 cup cooked sama rice / moriyo
  • 1 big size boiled potatoes
  • 1 tsp ginger paste
  • 2 green chilli paste
  • 2 tbsp white sesame seeds
  • 3 tbsp crushed peanuts
  • Salt to taste
  • 2 tsp lemon juice
  • ½ tsp sugar - optional
  • Some coriander leaves
  • Oil for deep frying

For farali peanut chutney

  • ½ cup roasted peanuts
  • 2 green chilli
  • ½ inch ginger
  • Salt to taste
  • half lemon juice
  • ½ tsp jeera
  • 1 tbsp curd
  • ½ cup water

For chutney tadka

  • 1 tbsp oil
  • 1 tsp sesame seeds
  • 4-5 curry leaves


Making farali vada

  • In a mixture jar, add 1 cup sama rice and grind it into a coarse powder.
  • Now in a pan, add 1.5 cup water, salt, black pepper powder, and oil. Bring it to boil.
  • Then add sama rice powder gradually and mix well.
  • Cover and cook mixture on low flame till it absorbs the water completely and becomes dry.
  • Switch off the flame and take it out into the mixing bowl.
  • Then add 1 grated boiled potato, ginger paste, green chilli paste, white sesame seeds, crushed peanuts, salt to taste, lemon juice, sugar and some coriander leaves.
  • Mix well and knead dough.
  • Now grease your hand Take a small portion of dough and flatten it out between two palms.
  • Heat oil in a pan, add vada and fry them on medium flame. Flip it in between for even browning.
  • When it is crispy and golden brown from both sides. Remove it to the wire rack.
  • Serve farali vada with farali peanut chutney and masala tea.

Making Farali peanut chutney

  • In a mixture jar, add roasted peanuts, green chilli, ginger, salt, lemon juice, jeera, curd and water. Grind into a smooth paste
  • Take it out into a bowl.
  • Now heat oil in a pan, and add white sesame seeds and curry leaves. sauté.
  • Add tadka to the chutney and mix well.
  • Serve farali chutney with vada.


  • cook sama rice powder till it absorbs all water and becomes dry.
  • fry vada on medium flame.
  • Store farali chutney in an air-tight container for 4-5 days in the refrigerator.
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