Gujarati Vadas

Well I have been so tied up past few days and I have not kept up with the diary of my detox week.
To sum the week up, I made quite a few healthy soups and meals during the week, feeling very energetic with each passing day. Then came the weekend, I wasn’t organised enough and when it came to taxiing my little one to activities and parties, I kind of went off track and had a bite here and there – but still overall I incorporated 70% of my meals with salads.
I wasnt strict enough with myself but I managed to complete my week. Pat on my back.
I will be posting some of my healthy meal recipes soon.

Today I would like to share my corn flour Vada recipe, that I made yesterday. Vadas are a Gujarati dish which can be stored and eaten for over a week. That is why Vadas are popular when travelling, on picnics or when entertaining and would like to prepare a dish in advance. They taste great with a cup of tea or with plain yogurt.
As a kid I used to fill each up with plain yogurt or dunk it in tea to fill it up before eating it. I think I must have passed it on to my kids as I have noticed them eating the same way 🙂
I remember a little of a Gujarati poem associated with Vada … something like ‘Chham vadas….’ Does anyone know it?

Yesterday my son, Shiv, went to Sri Lanka after his Christmas break to complete his placement contract. I packed some for him for his snack time and keep him going for a few days.

Ingredients

3 cups coarse corn flour (Makai Lot)
1 and 1/2 cups chappati flour (Rotli Lot)
1 teaspoon Baking Soda
3 tablespoons oil
1 tablespoon sesame seeds
1 tsp ginger and chilli paste (minced)
1 tsp turmeric powder
1 tsp chilli powder
2 tblspoon sugar
2 tsp salt (or to taste)
Juice of half a lemon
1 cup curds (plain yogurt)
2 tlb spoon tamarind paste
1/2 cup fresh fenugreek leaves – Methi leaves (optional)
Oil for frying

Method

In a mixing bowl, mix in both the flours. Add all the dry ingredients, minced ginger and chillies, sesame seeds and lemon juice.
make a well in the centre and put 3 tablespoons of oil and mix.
Blend the fenugreek leaves with the curd, and make a soft dough by adding it and enough water to the flour mixture.
Leave it to ferment overnight.




Make small round balls – I think around 60-70
Placing each between 2 plastic sheets and pat it flat. Sprinkle some sesame seeds on it and deep fry, see them rise, flip them around a couple of times until they are golden brown.
Drain them on a kitchen towel and enjoy.

They have to be stored in an airtight container in a cool place.

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