Khatta vada | Traditional Gujarati gharvada | how to make vada

Khatta vada

khatta vada is a deep-fried snack prepared with dhokla flour, curd, and regular spices. It is also known as Gujarati ghrvada and required very less ingredients to make it. The taste of vada is spicy, slightly sour, and taste great with coriander chutney.  These vadas are an ideal evening snack, made during a festival like kalichudas and satam or you can take it for traveling also. do try this easy recipe of khatta vada.

The key to making crispy khatta 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.
  • Store vada premix or flour into an air-tight container for 6 months or more into the refrigerator. You can also make Gujarati khatta dhokla and vada from it.
  • Use sour buttermilk or curd to make vada dough, if you do not have it then add some lemon juice into vada flour.
  • Lastly, fry vada on medium flame till it becomes crispy and golden brown from both sides.
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Recipe video

Khatta vada

Recipe card for khatta vada

Nehas Cook Book
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course Snacks
Cuisine Indian
Servings 4 servings


For vada flour

  • 1 cup small grain rice
  • ½ cup chana dal
  • ½ cup urad dal

For vada

  • 2 cup vada flour or dhokla flour
  • 1 cup sour buttermilk
  • ½ tsp turmeric powder
  • Salt to taste
  • Pinch of hing
  • 2 tbsp green chilli paste
  • ½ tsp ajwain
  • 4 tbsp white sesame seeds
  • ½ cup coriander leaves
  • ½ tsp baking soda
  • 2 tbsp hot oil
  • Oil for deep frying

For coriander chutney

  • 1 bunch of coriander leaves
  • 2 green chilli
  • ½ inch ginger
  • 1 tbsp chana dal
  • ¼ tsp roasted cumin powder
  • ¼ tsp chaat masala
  • ¼ tsp black pepper powder
  • Salt to taste
  • 1 tsp lemon juice
  • ½ tsp sugar
  • 2 tbsp curd
  • 3-4 tbsp water to grind chutney


Making vada flour

  • In a pan, add dal and rice and roast for 2 minutes. Cooldown mixture and add grind it into a coarse powder.
  • Vada flour or premix is ready. Store it in an airtight container for up to 6 months or more into the refrigerator.

Making khatta vada

  • In a mixing bowl, add vada flour. Add buttermilk gradually and make knead the dough.
  • Now cover the dough and rest it for at least 6 hours or overnight for fermentation.
  • After resting time, the dough is slightly soft and becomes frothy.
  • Now add turmeric powder, salt, hing, green chili paste, ginger paste, ajwain, white sesame seeds, and coriander leaves. mix well
  • 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.

Making green chutney

  • In a mixture jar, add coriander leaves, green chili, ginger, roasted chana dal, roasted cumin powder, chaat masala, black pepper powder, salt, lemon juice, sugar, and curd.
  • Add some water and grind it into a smooth paste.
  • Green chutney is ready. Serve it with vada.


  • 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.
  • use sour buttermilk or curd while kneading vada dough.
  • add some lemon juice if your buttermilk is not sour.
  • rest the dough for 5-6 hrs or overnight, so it will be properly be fermented.
  • addition of baking soda helps to fluffy vada.
  • fry vada on medium flame till it becomes crispy from both sides.


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