Bajri na Vada is one of those recipes that needs thought and attention. It must be pre-planned as the dough must be fermented overnight and requires patience! Bajjri na Vada have a few important characteristics. Firstly, they are made from Bajri no Lot or Millet flour and will have fresh methi or fenugreek leaves. They are then deep-fried and will form a pocket of air. They are interchangeably called Vada or Dhebra. Usually, though dhebra are made as flat-breads which are pan-fried rather than deep-fried like these vada are. Bajri na Vada are not rolled with a rolling pin. They are also very different to methi na thepla which again are pan-fried flatbreads!
Sheetla Satam and Kali Chaudash
The vada keep fresh for a few days so are an ideal snack for travelling or picnics. They are most commonly made during Sheetla Satam. In Gujarat, Gujaratis observed Sheetla Satham on Krishana paksha Saptami thithi during Shravan month. This religious festival dedicated to goddess Sheetla Devi, who is worshipped to get rid of diseases like chickenpox. In Gujarati, Sheetla means Chicken Pox. This day is hugely popular and celebrated in those families who have small kids, and if their kids had chickenpox that year, their mother vows to visit seven different households and ask for a food donation for herself and she wouldn’t eat any other food that day. On this day Gujarati’s do not eat HOT food by technically not turning on the stove. However, we do not fast on this day either but eat cold food which was prepared on the previous day called “Randhan Chath” which means “Cook on the sixth day of the month of Shravan” We prepare so many dishes, which can survive 24 hours and they don’t go off, mostly fried foods like vada, pakora, savoury snacks, and many sweets such as Sukhdi Churma Ladoo Kuler Ladoo Gujarati style Dahi Vada Bhel Puri Handvo Dudhi Thepla On Kali Chaudash (which comes before Diwali), these vada are also made. There is a custom in Gujarat on this day that you make these vada and place one on each end of a crossroad near your house. Also Kheer and Puri are commonly made on this day.
Ingredients for Bajri na Vada:
Here is a list of Ingredients for vada and substitutes
Bajri Flour (બાજરી લોટ) known as millet flour (grey colour)
Makai Flour (મકાઈ લોટ) is known as maize flour (yellow colour) fine or coarse will work.
Chapati atta (રોટલી લોટ) we have used normal roti flour but one can use coarse wheat flour (Bhakhri No Jado Lot)
Semolina (સોજી) optional (if you use Jado lot don’t add semolina)
Methi (મેથી) fresh fenugreek leaves. Do not substitute with kasuri methi as these are not the same ingredient and will give you the wrong taste.
Green chilli ginger (વાટેલા લીલા આદુ મરચા) crushed
Yogurt (ખાટુ દહીં) plain yogurt, can be either low fat or full fat but it has to be quite sour
Turmeric powder (હળદર)
Sugar (ખાંડ અથવા ગોળ ) you may add grated jaggery too – don’t skip totally but you may reduce the amount
Oil (તેલ)
If you decided to add jaggery, first mix and dissolve in the yogurt. If you have added more Jaggery or sugar the vada will turn out darker, as it will caramelize, which is normal
Why do we leave the dough to ferment overnight?
It softens the dough For soft and fluffier vada which won’t turn out chewy and are easier to digest as the dough ferments It helps the vada to rise or puff up when deep-fried
Two ways to make vada, how to shape vada
Either take the round dough ball and pat using your fingers into rounds that are 1/2 cm thick Or, place the dough ball on an even surface with a paper towel or parchment and press down with a flat bottomed bowl or glass until you have achieved an even 1/2 cm thickness. (see video for directions). Ensure the vada does not stick to the surface – this is what the paper towel/baking paper is for.
What temperature should the oil be
For the best vada, keep the temperature of the oil with medium heat from the stove. If the vada go a very deep brown immediately after adding then the oil is too hot.
Tips for the best Bajri Vada
Make sure chili and ginger is finely chopped or pureed When frying the vada, allow them to rise or puff up themselves. It takes around 10/20 seconds but you will see them rise. Then flip them around and fry on the other side. Sometimes, you may have holes in the vada which prevent them puffing. This could be due to the sesame seeds puncturing the vada and letting the air escape. Put only one or two vada in the oil at once to give them enough room. You must give the dough a minimum of 8 hours to ferment before making these vada. There is no shortcut to this!
Serving and Storage
Can be served warm or cold. Serve with Masala Chai or Karak Chai They stay good for at least 4-5 days. Store in an airtight container after totally cooled down.
How to make Bajri Methi na Vada
These vadas are made in three stages, first stage is kneading the dough, in the second stage ferment the dough and at third stage shape the vada and fry them. KNEADING THE DOUGH In a bowl take four flours (pic 1) Add sesame seeds (pic 2) Then add sugar (pic 3) Now add turmeric powder (pic 4) Add crushed ginger and chillies (pic 5) Salt (pic 6) Now add finely chopped methi-fenugreek leaves (pic 7) Last add yogurt and oil (pic 8)
SHAPE THE VADA AND FRY Lay a kitchen paper or tea towel on a worktop, place one vada ball on then gently press it using flat base bowl and make vada (pic 1) Roughly 2″ diameter and 1/2 cm thickness (pic 2) Vada ready to fry (pic 3) Gently slip the vada into the HOT oil (pic 4) Do not flip or touch (pic 5) It will puff up automatically (pic 6) Will go brown on the bottom sides (pic 7) Flip the vada using slotted spoon or jaro (pic 8) Once equally cooked and browned remove and follow the same procedure with remaining dough (pic 9)
- Masala Fulwadi 4.Packed Potato Bhajia
- Methi Makai Na Vada Note – this recipe was posted on our blog on 9th August 2012, since I have updated the post with new content and pictures.
