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Khatta Vada

Experience the best of both south and west India with 'Khatta Vada' - it's not just healthy, it's delicious too! As the adage goes proof of the pudding is in eating it, make it, eat it and enjoy.

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Main ingredients Short grain rice, Split skinless black grams, Fenugreek seeds, Yogurt, Oil, Fennel seeds, Cumin seed, Crushed black peppercorns, Turmeric powder, White sesame seeds, Ginger-green chilli paste, Coriander seeds, Fresh coriander leaves
Cuisine Gujarati
Course Snack
Prep time 6-8 hours
Cook time 15-20 minutes
Serve 4
Taste Savoury
Level of  cooking Easy
Others Vegetarian

Ingredients

Method

  1. Heat a pan, add rice, split skinless black gram and fenugreek seeds and dry roast on medium heat for 2-3 minutes. Take the pan off the heat, transfer the mixture into a bowl and allow to cool. Then transfer into a grinder jar and grind to a fine powder. 
  2. Take 1½ cups of this powder into a large bowl. You can use the remaining powder to make the vadas another time.
  3. Add yogurt and mix with your hand. Add 1 tablespoon oil and mix well. Cover with a lid and set aside to ferment for 6-8 hours.
  4. Add fennel seeds powder, cumin seeds, crushed black peppercorns, turmeric powder, white sesame seeds, ginger-green chilli paste, salt and coriander seeds and mix well.
  5. Add coriander leaves and mix well. Add 1 tablespoon ground powder and mix well.
  6. Heat sufficient oil in a kadai. 
  7. Grease your fingers with some oil, take small portions of the mixture, shape each portion into a ball and flatten it slightly. Slide these into the hot oil and deep-fry till golden brown and crisp. Drain on an absorbent paper. 
  8. Arrange the vadas in a serving bowl and serve hot.
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