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Cook Time 30 minutes
Ingredients Method Notes

Ingredients
  

  • 1 cup Dhokla flour
  • 2 tablespoons oil
  • 1/2 cup yogurt
  • 1/4 teaspoon turmeric powder
  • 1 teaspoon green chilli minced
  • 1 teaspoon ginger paste
  • 2 tablespoons coriander seeds lightly roasted, whole
  • 8-10 pepper corns cracked or lightly pounded
  • a pinch of asafoetida/hing
  • salt to taste
  • oil for deep frying

Method
 

  1. 10 hours before you plan to make Ghaayda begin preparation by fermenting the dough.
  2. In a mixing bowl, bring together dhokla flour and oil. Massage the oil well, add yogurt little at a time to bind into a stiff dough.
  3. Cover and allow to ferment for 8-9 hours.
  4. After the dough has fermented, add the turmeric powder. green chillies, ginger paste, coriander seeds, pepper corns and asafoetida.
  5. Mix the ingredients well in to the dough.
  6. Place a Karahi/wok filled with oil to deep-fry the Ghaayda on medium to high flame.
  7. Once the oil has heated up, shape the Ghaayda like menduvada/ donut shape on palm or banana leaf and slide them in hot oil. Be very careful. We the palms to make shaping and sliding easy.
  8. If shaping them is difficult make small shallot sized vada and deep fry.
  9. Keep the flame to medium high during frying.
  10. Fry the Ghaayda to a nice amber brown colour.
  11. Serve warm or cold.

Notes

I have made these for the first time, the versions I have now come to know has enticed me to try making them a few more times. I will keep sharing more Ghaayda pictures and learnings as I keep cooking them.