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Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup corn meal/makkai no lot
  • 1/3 cup whole wheat flour/atta
  • 2 tablespoons minced ginger green chilli, garlic mix
  • 1/4 teaspoon turmeric
  • 2 teaspoons sesame seeds
  • 1/4 teaspoon carom seeds
  • 1 tablespoon jaggery powder or grated jaggery
  • 1 teaspoon gujarati acahr masala/methi no masala or little red chilli powder
  • 1 tablespoon sourdough starter optional
  • 2 tablespoons oil
  • yogurt to bind the flour into a stiff dough sour yogurt preferred, take 1/3 to 1/2 cup
  • oil for deep frying

Method
 

  1. Take a large mixing bowl bring together the flours and 2 tablespoons of oil. Rub the oil well into the flour mix.
  2. Add the minced ginger, green chillies and garlic mix, sesame seeds, carom seeds, turmeric, Gujarati achar masala or red chili powder, jaggery. Mix well.
  3. If adding sourdough discard add it now.
  4. Bind the mix into a stiff dough using yogurt. Knead for a minute or two.
  5. Cover and allow the dough to rest for 30 minutes to 1 hour.
  6. Divide the dough into Indian lime sized or smaller dough balls. Roll and press each dough ball between the palm and make an indent with tip of the thumb or finger in the middle of the pressed disc.
  7. Spread the pressed Vada over a thali or kitchen towel and let them dry for 10-15 minutes.
  8. In the mean time heat the oil in a wok/kadai to deep fry the vada.
  9. After 15 minutes deep fry the vada on a medium heat. Do not crowd the oil. Add few vada at a time and fry them from pale to deep brown as you see in this picture.
  10. Drain on a paper towel and store in airtight container.
  11. Makai vada can be enjoyed hot or cold with a cup of tea.

Notes

The dough does not stick to your palm. If it does, oil your palms. The thickness of the vada depends on individual or family preference. I have kept them so because this is how they are sold in Ahmedabad, where I have grown eating them.