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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
Cook Time 20 minutes
Fermemtation time 5 hours
Total Time 5 hours 25 minutes
Course Snack
Cuisine Indian
Servings 4 servings

Ingredients
 

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.