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Makai na vada or dhebra is a traditional Gujarati recipe made with makai flour (cornmeal) and regular spices. It is a crispy and soft deep-fried snack loved by kids and all age groups. It is also known as makai na dhebra and required very less ingredients to make it. You can add fenugreek leaves to the vada dough to make it healthier. These Makai na vada can be served with green chutney and hot tea.
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Recipe video
Makai na vada | how to make makai ka khatta vada | Gujarati dhebra
Ingredients
- 1.5 cup makai no lot - cornmeal
- ½ cup wheat flour
- Salt to taste
- 2 tbsp oil
- ½ tsp turmeric powder
- 1 tsp red chilli powder
- 2 tsp white sesame seeds
- 4-5 crushed garlic cloves - optional
- 1 tsp coriander powder
- ½ tsp carom seeds
- 1 tsp pickle masala
- 2 tbsp jaggery
- 1 cup sour curd
- Pinch of baking soda
- Garnish: white sesame seeds
Instructions
- In a bowl, add makai no lot and wheat flour. Then add salt, oil, garlic paste, red chilli powder, turmeric powder, white sesame seeds, coriander powder, carom seeds, pickle masala, jaggery and sour curd.
- Mix everything with your hand and make dough.
- Now cover the dough and rest it for at least 4-5 hours.
- After resting time, the dough is slightly soft.
- Then add a pinch of baking soda and mix well in the dough.
- Now, grease your palm with oil and make round disc shape vada. You can also make vada on a greased plastic sheet.
- Heat oil in a pan, add vada and deep-fried on medium-low flame.
- Take out fried vada on tissue paper and serve with green chutney.
Notes
- You can use cornflour instead of yellow makai ka aata (Corn Meal).
- Use corn flour with a combination of wheat flour and dhokla flour.
- jaggery (Gud) gives perfect taste and dark brown color to vada.
- Cook vada on medium flame till it becomes crispy and golden brown.
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