To begin making the Gujarati Valsadi Vada Recipe take a heavy bottom pan and dry roast all the grains and dals separately on a low to medium heat till they turn light brown. Once roasted, keep it aside for cooling

Start with whole wheat, next rice, then jowar, tuvar dal chana dal and finally urad dal.

Grind the mix grains into a coarse Powder in a Flour Mill. Store them in an Airtight container for increasing its shelf life.

For making Gujarati Valsadi Vada, take a cup of roasted flour and add turmeric powder , asafoetida, salt, ginger, chili and yogurt.

The consistency of Valsadi Vada batter should be of thick consistency. Give it a good mix and keep aside for two hours.

Heat oil in a deep frying pan over medium heat.  Once the oil is preheated, spoon or make small rounds of the vada and slide it into the hot oil. 

Deep fry the alsadi Vada medium heat till crisp and browned on all sides.

Transfer the Valsadi Vada on a plate lined with kitchen towel for removing excess oil. Fry the remaining batches of vadas in the same way

Serve the Gujarati Valsadi Vada along with a spicy Pudina Chutney Recipe as a tea time snack along with Masala Chai.