Wednesday, January 12, 2011

મકાઈના વડા

I have never seen or known someone making better ‘vada’ than my mom. She makes vada wth બાજરી, જુવાર અને મકાઈ. These vadas are quite filling, they stay good for 3-4 days and work equally fine for lunch or dinner or breakfast. I usually make them for dinner (and leftover for breakfast) with soup. Mom makes vada with hands, but I have neither patience nor expertise to do so. I use rolling pin instead.

Makes about 40 vadas
Preparation Time: 15 Minute
Cooking Time: 45 Minute

1.5 cup coarse corn flour
¾ cup chapatti flour
½ tsp turmeric powder
½ tsp red chili powder
½ tsp sesame seeds
1 tbsp ginger-chili paste
2 tbsp yogurt
1 tbsp sour cream
1 tbsp shredded jaggery
1 tbsp oil
Oil for frying

1. Mix yogurt, sour cream and shredded jaggery, keep it aside for a while
2. Mix corn flour and wheat flour in a bowl, add oil and sieve the flour
3. Add remaining spices and make the dough using yogurt mixture
4. Add water if required, it should be soft dough like chapati
5. Cover the dough in tight container and keep it aside for at least couple of hours
6. Heat oil in a pan at medium-high flame
7. Divide dough into small balls, gently roll each ball between two layers of damp cloth
8. Make sure oil is hot enough and right away deep fry them until golden brown

No comments:

Post a Comment