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Makai  na vada | how to make makai ka khatta vada | Gujarati dhebra

Author Nehas Cook Book
5 from 1 vote
Prep Time 5 minutes
Cook Time 30 minutes
Resting time 15 minutes
Total Time 50 minutes
Course Snack
Cuisine Indian
Servings 4 servings

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.