Gujarati khatta vada recipe | Gujarati gharvada | vada recipe

Gujarati khatta Vada (Ghar Vada) is a traditional Gujarati snack made with dhokla flour, curd, and a blend of regular spices. These vadas are deep-fried until golden and crispy on the outside while remaining soft, fluffy, and spongy on the inside. They have a delicious spicy and mildly sour taste and pair perfectly with fresh coriander chutney.

In this recipe, I am sharing my special homemade vada flour recipe, prepared using the perfect proportion of rice and dal. I also add a few extra ingredients that help speed up the fermentation process, resulting in a light, fluffy, and perfectly spongy texture every time.

The best part is that this homemade flour can be stored in an airtight container and used to prepare not only khatta vada but also dhokla and handvo. It is a convenient and versatile flour mix to keep in your kitchen.

These delicious vadas are perfect for an evening snack and are especially popular during Gujarati festivals like Kali Chaudas and Sheetla Satam. They are also a great snack to pack for travelling. Do try this!

The key to making crispy khatta vada at home are

• Perfect Khatta Vada Flour: To begin, I prepare the vada flour using small-grain rice and dals in equal proportions. I also add a little poha (flattened rice), which helps make the vada soft and fluffy. Methi dana (fenugreek seeds) helps speed up the fermentation process, while a little rava (semolina) gives the vada a light, porous, and soft texture. The best part is that this versatile flour can also be used to prepare dhokla and handvo.
• Preparing the Khatta Vada Dough: To prepare the dough, I use slightly sour curd, a little lemon juice, and warm water. The warmth of the water helps speed up fermentation and improves the texture of the batter. The dough should be medium-soft, not too loose. If it becomes too soft after fermentation, add a little besan (gram flour) to adjust the consistency.
• Frying the Vada: Shape the vada using slightly wet hands and deep-fry them over medium heat until they are crispy and golden brown on both sides. Khatta vada stays fresh for 2–3 days when stored properly. Serve them with coriander chutney for the best taste.

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Recipe video

Gujarati khatta vada recipe | Gujarati gharvada | vada recipe

Author Nehas Cook Book

KhattaVada (Ghar Vada) is a traditional Gujarati snack made with dhokla flour, curd, and a blend ofregular spices.

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Fermemtation time 5 hours hrs

Total Time 5 hours hrs 25 minutes mins

Course Snack

Cuisine Indian

Servings 4 servings

Ingredients

 

1x2x3x

For khatta vada flour

• ▢ 3 cup small grain rice
• ▢ 1 cup chana dal
• ▢ 1 cup tuvar dal
• ▢ ½ cup urad dal
• ▢ ½ cup moong dal
• ▢ 1 tbsp methi dana
• ▢ 1 cup poha
• ▢ 2 cup rava

For khatta vada dough

• ▢ 2 cup vada flour
• ▢ ½ cup sour curd
• ▢ 1 tbsp lemon juice
• ▢ Hot water as required

For khatta vada

• ▢ Fermented dough
• ▢ ½ tsp turmeric powder
• ▢ 1 tsp red chilli powder
• ▢ Salt to taste
• ▢ Pinch of hing
• ▢ ½ tsp ajwain
• ▢ 3 tbsp white sesame seeds
• ▢ 2 tbsp green chilli paste
• ▢ ½ cup coriander leaves
• ▢ ½ tsp baking soda
• ▢ 1 tbsp hot oil
• ▢ Oil for frying

Instructions

Making Khatta Vada Flour

• In a kadai, add 3 cups of small-grain rice, 1 cup chana dal, 1 cup tuvar dal, ½ cup urad dal, ½ cup moong dal, 1 tbsp methi dana, and 1 cup poha. Mix well and roast for 5–7 minutes.
• Switch off the gas and add 2 cups of rava (semolina). Mix well and roast lightly.
• Allow the mixture to cool completely, then grind it into a coarse powder. Sieve the flour to get an even texture.
• Khatta vada flour is ready. You can also use this flour to make dhokla or handvo. Store it in an airtight container. It stays fresh for up to 3 months at room temperature or 6 months in the refrigerator.

Making Khatta Vada Dough

• In a mixing bowl, add 2 cups of vada flour, ½ cup curd, and 1 tbsp lemon juice. Gradually add hot water and knead into a medium-soft dough. Do not make the dough too soft.
• Spread the dough evenly and apply 1 tsp curd over the top.
• Cover and let it rest in a warm place for 5–6 hours to ferment.
• The khatta vada dough is ready.

Making Khatta Vada

• To the fermented dough, add ½ tsp turmeric powder, 1 tsp red chilli powder, salt to taste, a pinch of hing, ½ tsp ajwain, 3 tbsp white sesame seeds, 2 tbsp green chilli paste, ½ cup coriander leaves, ½ tsp baking soda, and 1 tbsp hot oil. Mix well.
• Grease your palms with water and shape the dough into round, flat vadas. Alternatively, you can shape the vadas on a wet cotton cloth or plastic sheet (refer to the video).
• Heat oil in a pan and deep-fry the vadas over medium-low heat until golden and crispy.
• Remove the fried vadas and place them on a wire rack or tissue paper to drain excess oil. Serve hot with green chutney.

Notes

For khatta vada flour (premix)

• Use small-grain rice to prepare the vada flour.
• The proportion of rice and dal should be equal.
• Methi seeds help speed up the fermentation process.
• Poha makes the vada soft and fluffy.
• Rava gives the vada a coarse and fluffy texture.
• Store the vada flour in an airtight container. It stays fresh for up to 3 months at room temperature and 6 months in the refrigerator.

For khatta vada

• Adding lemon juice to the curd helps speed up the fermentation process.
• Use slightly warm water while preparing the vada batter.
• Prepare a medium-soft dough. Do not make it too soft, as this may affect proper fermentation.
• Rest the vada batter for 5–6 hours in a slightly warm place.
• Baking soda helps the vada puff up while frying.
• If the vada batter is too thin, add a little besan to adjust its consistency.
• Fry the vada over a medium flame until golden and crispy.

 

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