How to make Jolada Vadi -
Traditional snack of Karnataka, these puris are made with sorghum or jowar flour with some flavourful masalas
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Sorghum (jowar) flour, Coriander seeds (साबुत सूखा धनिया)
Cuisine : Karnataka
Course : Snacks and Starters
For more recipes related to Jolada Vadi checkout Dhapate . You can also find more Snacks and Starters recipes like Brinjal Tiramisu Rajma Gilauti Kebab Grilled Protein Patodi Kathi Rolls
Jolada Vadi Recipe Card
Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age.
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits.
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.
Prep Time : 16-20 minutes
Cook time : 21-25 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Jolada Vadi Recipe
Sorghum (jowar) flour 1/2 cup
Coriander seeds 1 tablespoon
Cumin seeds 1/2 tablespoon
Garlic 4 cloves
Curry leaves 6-8
Green chillies , broken 2
Whole wheat flour 1/2 cup
Gram flour (besan) 2 tablespoons
Split skinless black gram (dhuli urad dal) flour 2 tablespoons
Red chilli powder 1/2 teaspoon
Carom seeds (ajwain) 1/4 teaspoon
Turmeric powder 1/4 teaspoon
Salt to taste
White sesame seeds 1/2 tablespoon
Oil to grease to deep fry
Method
Step 1
Put coriander seeds, cumin seeds, garlic cloves, curry leaves and green chillies in a blender jar and grind coarsely.
Step 2
Transfer the ground paste into a bowl, add sorghum flour, whole wheat flour, gram flour, black gram flour, red chilli powder, carom seeds, turmeric powder, salt and sesame seeds and mix well.
Step 3
Add ¾ cup hot water and knead into a soft dough. Cover with a moist muslin cloth and set aside for 10-15 minutes.
Step 4
Heat sufficient oil in a kadai. Divide the dough into equal portions and roll into balls. Drizzle some oil over each ball, flatten and roll into thick disks.
Step 5
Slide the disks in hot oil and deep-fry till golden brown and puffed. Drain on absorbent paper.
Step 6
Arrange them on a serving platter and serve hot.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
