AUTHENTIC GUJARATI MAKAI NA VADA
These makai na vada are purely made from makai, or maize flour (cornmeal) and wholewheat flour. There is no bajri or bajra flour in this vada recipe. Here we have combined maize, atta and is enhanced with fresh methi and warm Indian spices. Sugar and garlic are the not so secret ingredient that gives these vada the unique Gujarati influence and takes the flavour to the stratosphere!
WHY YOU WILL LOVE METHI DHEBRA RECIPE?
WHAT IS THE DIFFERENCE BETWEEN GUJARATI VADA AND DHEBRA?
These deep-fried delights are often called both dhebra and vada. However, dhebra are also flat-breads but they are not called vada! The Gujarati Patel community will call these dhebra but they are reffring to both the deep-fried and flat bread version. Other Gujarati communities such as Jain, Lohana and Brahmins will call these vada only. Dhebra are more like Gujarati thepla in this case.
WHEN TO MAKE GUJARATI VADA / DHEBRA
Vada are considered a Gujarati farsan food and are prepared particular during Sheetla Satam and Kali Chaudas, however these can be make and enjoyed throughout the year too. Vada keep well for many days and can be eaten cold thus prepared during Sheetla Satam. Gujarati and Sindhi communtity observes this day and consume only cold food on this day.
CORNMEAL AND CORN FLOUR
FREQUENTLY ASKED QUESTIONS
What type of Cornflour is best for Makai Vada recipe?
1. Why do you need whole wheat flour for Makai Na Vada recipe?
● Makai – Maize cornmeal or medium yellow cornflour is also known as Makai No Lot or Makke Da Aata. We are using here medium size cornmeal. 3. Why my vada are not rising/puffing up? You must heat oil on medium heat/flame and keep it on moderate heat, vada does not puff up in cooler or low heat oil Once you add vada to the oil, do not move or agitate them, they puff up or rise by themselves however it does take a while Once they puff up slightly lower the heat so they cook inside too, keep maining the temperature of the oil all the time. If oil gets cooler, wait until it heats again before adding the next batch. 4. Why my vada turned out hard? There could be various reasons for this issue. May be not enough moin added or the dough is not soaked properly. In this case add 1/4 teaspoon of baking soda and few drops of lemon to activate the soda. Then mix the dough with wet hands and make vada immediately. 5. Can I make Methi Makai Vada in air fryer? Definetely yes! Make vada as usual. Preheat the air fryer at 200C then bake them for 10-12 minutes. We need to keep vada crispy on the outside but soft in the inside.
HOW TO SHAPE VADA SO THEY RISE PERFECTLY
When you make the balls, make sure there are no gaps or else air can stay inside the balls, press the dough in your hand very well, make it smooth and give it a shape. Make sure there are very few cracks or no cracks when you press the vada balls. If cracks are appearing dip your index finger in the water and press on the edge of the vada Keep vada edges a little thinner than the center of vada balls.
METHI MAKAI NA VADA INGREDIENTS
● Wholewheat flour we have used regular chakki atta for roti. ● Fresh methi or fenugreek and coriander – do not use dried kasoori methi. Kasoori methi lends totally different flavour than fresh ● Green chili, ginger, and garlic paste (garlic is optional) ● Yogurt – if possible use a quite sour yogurt rather than mild (see vegan options below) ● Oil – any mild flavoured oil would work. Do not use mustard, sesame or extra virgin oilve oil. ● Spices powders such as red chilli, turmeric and dhana jeeru powder (ground cumin and coriander). Garam masala is optional. ● Sesame seeds for this recipe you will require white sesame seeds. ● Sugar or Jaggery – for sweetness ● Hing known as Asafoetida (optional) but I recommend you use it. ● Carom seeds (ajwain or ajmo) INGREDIENTS NOTES We are using yellow corn or maize flour for this recipe. I have used medium variety. If you use fine variety, add 1 tbsp. of semolina. Garlic is optional in this recipe, if making for any religious event, you can skip it. Garam masala is optional. Make sure the yogurt you use it’s sour, if not keep on the kitchen worktop for 4-5 hours and add little lemon juice or citric acid and mix well. If using jaggery, make sure it is grated before adding. Some like to add raising agents such as baking soda or baking powder when making these vada. You will not need raising agents for this recipe to achieve puffed up vada. If you do choose to add baking powder, add whilst you are kneading the dough.
BEST TIPS FOR KALI CHAUDAS NA VADA
Do not add all the yogurt at the same time, add it gradually Make a semi-soft dough Make sure jaggery is grated well Make a fine garlic, ginger and chilli paste You must ferment the dough for at least 6 hours before making it. Cover the dough using a wet cloth.
VEGAN MAKAI NA VADA AND VEGAN BAJRI NA VADA OPTIONS
For vegan bajri na vada or makai na vada, use plain soya yogurt or skip totally and add crushed citric acid known as Limbu Na phool. This still gives you that tart sour flavour.
SERVING SUGGESTIONS
As these makai na vada are best as tea time snack, I love to enjoy with aunthentic Masala Chai or Karak Chai. Not only they are great with green coriander and mint chutney but so delicious on its own too.
HOW TO MAKE MAKAI (CORNMEAL FLOUR) NA VADA STEP BY STEP
Methi Makai Na Dhebra or vada made in three steps and require at least 15 hours of your time. Prepare the ingredients above and follow this step by step instructions. Accurate measurements availavle in the recipe card below. First step – knead the dough and rest it.
- In a nixing bowl take both flour, add all the spices and moin (oil) and mix well.
- Add yogurt little by little and bring the mixture together and knead the dough. Cover it with wet kitchen towel and leave it to rest for at least 6 hours. Second step – make vada
- Divide the dough into equal size portions.
- On a work surface keep a clean kitchen tissue paper or wet cloth, put one ball, sprinkle some sesame seeds then press it using a flat bottom bowl. Third step – Fry makai na vada
- Heat oil in a kadai on medium heat. Gently slip one vada at a time and let it rise it self. Once risen carefylly turn it other side and fry all over until nice and golden brown. IF YOU LIKE THIS RECIPE …you might also like our other Gujarati snacks recipes
- Gujarati Batata Vada
- Masala Fulwadi
- Gujarati Sabudana Vada
- Masala Khajili
- Gujarat Na Daal Vada
