Methi makai na Vada or dhebra is a traditional Gujarati snacks recipe made from makai flour, whole wheat flour, fenugreek leaves, and a few spices. they are crispy from the outside, soft from the inside, and the perfect combination of spicy, sweet, and tangy. I also share the green garlic chutney recipe which goes great with vada. This Crispy vada can be served as an evening snack with masala chai.
The key to making crispy methi-makai vada at home are:
- Firstly, use fresh methi leaves for vada. Also, I sauté methi leaves with masala which gives a good taste and increases shelf-life of methi.
- I use yellow makai ka aata (maize flour) with a combination of wheat flour. You can use bajri flour or dhokla flour instead of makai ka atta.
- Use sour buttermilk or curd to make vada dough, if you do not have it then add some lemon juice into vada flour.
- In vada dough, jaggery (Gud) gives perfect taste and dark brown color to vada.
- Lastly, fry vada on medium flame till it becomes crispy and golden brown from both sides.
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Recipe card for methi-makai vada
For methi-makai vada
- 2 cup or 60 grm fresh methi leaves
- 3-4 green chilli
- 1 inch ginger
- 4-5 green garlic cloves
- 3 tbsp oil
- 1 tsp ajwain
- Pinch of hing
- 2 tbsp sesame seeds
- Salt to taste
- ¼ tsp turmeric powder
- 1 tsp coriander powder
- 1 tsp red chlli powder
- ¼ tsp garam masala
- 3 tbsp jaggery
- 1 cup sour buttermilk or ½ cup curd
- 1.5 cup makki ka atta maize flour
- ½ cup wheat flour
- ½ cup coriander leaves
- ½ tsp baking soda
- ½ tsp lemon juice
- Garnish: sesame seeds
For green chutney
- ½ cup green garlic
- 2 cup fresh coriander leaves
- ½ inch ginger
- 3 green chilli
- ½ tsp cumin seeds
- Salt to taste
- 1 tbsp lemon juice
- ½ tsp sugar
- 1 tbsp roasted chana dal
- ¼ cup cold water to grind chutney
Making methi- makai vada
- Wash methi leaves with fresh water and soak them 10 minutes into saltwater.
- Remove from water and chop them. Keep it aside.
- Then in a mixture jar, add green chili, ginger, and garlic. Grind it.
- Now in a pan, add oil, ajwain, hing, sesame seeds, and green chilli-ginger-garlic paste. Sauté it.
- Then add methi leaves and salt. sauté till methi leaves become soft and oil separates from the sides.
- Now add turmeric powder, red chili powder, coriander powder, and garam masala, and jaggery. Mix well.
- Switch off the flame and add masala into the mixing bowl.
- Then add makkai ka atta, wheat flour, coriander leaves, and salt. mix everything into flour.
- Add buttermilk gradually and knead soft dough.
- Now cover the dough and rest it for 30 minutes.
- After resting time, the dough is slightly soft then add baking soda and pour lemon juice on it to activate it. mix well.
- Now, grease your palm with oil 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 flame.
- Take out fried vada on a wire rack or tissue paper and serve with green chutney.
Making green garlic chutney
- In a mixture jar, add chopped green garlic, coriander leaves, ginger, green chili, cumin seeds, salt, lemon juice, sugar, roasted chana dal, and some cold water.
- Grind it into a smooth paste.
- Green garlic chutney is ready. Serve with vada.
- roasted methi-masala mixture increases the taste and shelf-life of vada.
- use sour buttermilk or curd while kneading vada dough.
- rest the dough for a minimum of 30 minutes so the flour will soak properly.
- addition of baking soda helps to fluffy vada.
- fry vada on medium flame till it becomes crispy from both sides.