Thursday, 15 March 2007

Gujarati Series: Makai-Bajra na Vada (Dhebra)

I have a habit of eating something... just a little bit of something savory, something spicy with my morning cup of tea....I can't do without it.

I prefer to eat Indian snacks of course,rather than relying on muffins,pancakes or sweet sugar bombs of cereal. I made these yesterday as I had a complete day off. Isn't it so typical, I wait for such days, and then when I get one, I spend the whole day cooking...go figure.

You are sure to enjoy these traditional Gujarati delights...they are quite easy to make. Just be sure to let the dough ferment overnight. Here is what you will need:
  • 1.5 cup Corn Flour ( the type we get to make Corn tortillas,available at any store)
  • 1 cup Bajra Flour (Millet)
  • 1 cup Atta (regular atta)
  • 1/2 cup Semolina
  • Jalapenos, ginger and garlic - crushed into a paste (to your tastes)
  • Salt, Sugar, lemon juice or citric acid crystals (to taste)
  • Enough yogurt to bind the dough- make sure it is a little sour. Leave yogurt out overnight for it to become sour.
  • turmeric - 1/2 tbsp (optional)
  • Sesame Seeds - around 4 tbsp
  • 1 tbsp- Hot Oil
  • Oil for frying
  • Plastic Saran Wrap or a Plastic clear bag
Mix all the flours together. Make a well in the center. Add the hot oil, the crushed JGG paste, and all the seasonings, along with the sesame seeds. Add yogurt slowly and bind to make a semi soft dough. Mix well and have a taste. Leave the dough overnight to ferment. Check in the morning and knead it again to make it smooth.

The next day, when ready to make these some prep work. Get the oil ready to fry. Place a piece of saran wrap or a Ziploc bag on the counter. Brush some oil on top. Take a medium ball of dough and roll into a ball. Put the ball of dough on the plastic. With your fingers, pat it into a small round patty. See picture.

Slip the patty into the hot oil, being very careful. You don't want fried that for KFC.

In a few minutes, the vadas will start to puff up...this is a good sign! Let the vadas brown all over and take them out. Drain on paper towels. Store in an air-tight container after letting them cool thoroughly. They will keep well for a few days. Not mine though, half the container is already gone.

Make the rest of the vadas the same way...this is a bit time consuming but well worth it. Enjoy these either hot or cold with a cup of masala tea. Makes a perfect snack or breakfast.

Other variations with this: Add Coriander or Methi leaves for a nice change. Here's another look.

Upcoming Post preview: " Weekend Lunch Series: Makai Chevdo.

-K will post his recipe for Marble Masala Soda after the Cricket games are over.


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