Thursday, March 15, 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 vadas...do 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 fingers...save 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.

30 comments:

Sri said...

Trupti those are perfectly puffed up vada....please don't make me fry girl...i am gaining loads and loads of weight now a days. :D

jasmine said...

those look interesting..

Priya said...

WOW...I am drooling...I love to have snacks in the evenings...this weekend I could not stop myself and forced my roomie to help me make some Kachori's. And just as it should happen, a few more friends joined us and all the kachori's vanished in minutes :-(
Now its the turn the dhebra's turn ;-)

Deepa Hari said...

Hi Trupti,

Ur Makai Bajra Vada luks different and interesting...well puffed...

USHA said...

Hi Trupti,

Makai-Bajra Vada looks tempting....its different and wish i would be your neighbour to taste all your Gujarati dishes gal:))

bee (jugalbandi.info) said...

yum yum

musical said...

Hey Trupti,

Great recipe. I sometimes think we are kinda' same in our food preferences :). e.g. the use of mirchi and definitely the need for something savory for b'fast. I can't get myself to have something sweet in the morning! oh! you are adding a lot of things t my to-do list these days :)).

Asha said...

WOW!! Looks like Kachoris.YUM!!
We gave up eating Indian breakfast in 1989!!It's cereal and OJ or toast and OJ.We don't feel hungry at all in the mornings here unlike India somehow.

I will make this next weekend,it's warm enough to fry on the deck.Thanks T!Have a great weekend:)

Hema said...

I loved the dhebras at the Saurashtra mess in Ahmedabad. Never tried making them myself. Thanks!
Do they telecast cricket in Canada? Here we have to buy the package seperately. How I miss watching cricket!

hetal said...

hmmm...Dhebra! yum. My favourite weekend breakfast.

Sharmi said...

hey Trupti,
looks so good yarr!! I can feel the heat of the vada from that pics. I too love to munch something with tea. cant do with out it. Will try this too.

sana said...

Hi Trupti,

How do you think these will taste baked or steamed ?

Richa said...

that looks so good, trupti. I've had dhebra with bajra + methi but never with corn flour. Looks very tempting.
thanks

Sandeepa said...

That looks so nicely puffed up...
Canada is playing cricket this series, is Cricket popular in Canada. so who is K rooting for ?

sailaja said...

Liked the fact that the recipe called for makai and bajra and your tip on using methi, takes it to a different level. Have it bookmarked. Fun learning about different cuisines.:)

Pooja said...

Hi Trupti,
i missed al ot many gujarati posts here....
was away for a while, as busy packing, shifting travelling an d roaming around a lot. btw, Deepak reached there In NJ yesterday, i have planned to stay here for a little while still... :)
you know what? before he left he himself reminded me to prepare some dish for yur event, and sucha nice dish he has made, soon share with you , once i get active ith blogging again.
just came here to check the last datre for that event, and felt good k\by knowing that its still much time, as i am busy meeting all relatives( kaka/mama/faiba/masi... :)) ) here. having great time, at the same time I am missing buddies like you ,just got some free time today and thougth to visit some of you buddies. hope everything will be fine there.

aspiring annapoorna said...

Truptiben,
Thanks for posting this, and all the other wonderful gujarati food recipes. I grew up in Baroda, and have a totally gujarati palate - galiyu, khaatu, teekhu, marchu...badhu ek saathe joiye!! I'm glad I can just look at your blog and create memories of home with your recipes...!!
Keep up the nice food blog...

archana said...

I feel like settling down in Gujarat when I see such yummy recipes in ur series :)))
The Dhebras must be tasting delicious with the sour curd etc . Fermenting it must be making it spongy too no.. :)
Thanks Trupti for sharing this lovely recipe

trupti said...

Sri: hahaha....I know what you mean...I have to limit myself too lately! All the weight I had lost is creeping back again.

Jasmine: thanks :)

Priya: Let me know if you try them! and post pics. too

Deepa: thanks!

Usha: hahah....you can always visit me!

Bee: ditto

Musical: i think so too! do post whatever you make on your blog too!

Ashaji: Good luck this weekend~ whaaaat? you gave up Indian b'fasts..I doubt I could.

Hema: another cricket fan eh? yeah. we have the cricket network here so hubby is enjoying it!

Hetal: mine too! but for me...weekdays and weekends! ;)

Sharmi: hahha..I know what you mean. I love spicy stuff too.

Sana: I have never tried them that way, but its worth a try, I think.
I think it would work if I baked them....

Sandeepa: K is going to root for India...we have the cricket network so we get every single game. Do you watch too?

Sailaja: thanks my dear. I hope you try it..this is authentic Gujju stuff!

Pooja: how I missed you...! But I knew you were busy so I wa just going to wait till you were back in action! I'll email you soon!

AA: thanks my dear... I too love ALL those flavors in one dish...that's what makes Gujju cuisine so different.

Archana: hahaha....you're lucky to live in Delhi though my dear. I loved Delhi when I visited there. You can always take a trip to Gujarat though!

Yes, the sour dahi makes them very soft..try it.

Manasi said...

Super!! I lovveeeeee these kinda snacks! I hope M will let me off my diet (#$%$#^%^) soon so I can make these
AND I know wot u mean by ur souten! I dislike cricket too!

Linda said...

I am going to go cry in my soup now, Trupti. Those would be soooo yummy on this cold snowy evening! Hope you're out of the path of the storm this time :)

Vcuisine said...

This is something new and quite interesting. You always comeup with spicy things Trupti. Very tempting!. Viji

Latha said...

Oh my Trupti, I love your recipes! Wish I was not such a lazy cook. My mom is coming here soon and I am going to have her try recipes from you. She loves gujju food and I'm sure she wont hesitate ;-)
Wish u lived closer :-)
Cheers
Latha

Dilip said...

Great Dhebras ben...I love em dunked in homemade yogurt...thanks for sharing

Kajal said...

Hello Trupti,
I love your Gujarat dish series. Perfect Gujarati girl…. You live outside Gujarat and India but you cook ideal gujarati dish. I like this.

Ami said...
This comment has been removed by the author.
Nikita said...

Hello
Just fried a batch of dhebra. It was perfect! and reminded me exactly of the dhebras I tasted in childhood.

Thanks

nisha said...

Very interesting recipe, i'm bookmarking this one :)

veg-indian-recipes.com said...

Very nice and easy making recipe..Gujarati dish is all time favorite for me...

Darshita Lakkad said...

may i use cheekpea flour instead of millet flour?

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