Gujarati Valsadi Vada Recipe - Multigrain Masala Vada
Gujarati Valsadi Vada Recipe is a delicious multigrain masala vada that can be enjoyed with a hot cup of Masala chai. A healthy twist to a vada, give this vada a try in your kitchen.
The Gujarati Valsadi Vada Recipe is a delicious multigrain masala vada that is made from rice, wheat millets, dals and spiced with ginger and chilies. Roasted Flour Vada (Sakela lot na vada) as we know are also called "Desai Vada" made by a Gujarati Desai Community requires a slow roasting of Rice and Dal each individually and ground into a coarse flour. It is required to be stored airtight container.
If you like vada's as a tea time snack, then you must try our favorites
- 1 cup Whole wheat
- 1 cup Rice
- 1 tablespoon Jowar Seeds , grains
- 1 tablespoon Arhar dal (Split Toor Dal)
- 1 tablespoon Chana dal (Bengal Gram Dal)
- 1 tablespoon White Urad Dal (Split)
- 1 cup Curd (Dahi / Yogurt)
- 1 inch Ginger , grated
- 2 Green Chillies , finely chopped
- 1/4 teaspoon Turmeric powder (Haldi)
- 1/4 teaspoon Asafoetida (hing)
- Salt , to taste
- Cooking oil , for frying
How to make Gujarati Valsadi Vada Recipe - Multigrain Masala Vada
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
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