Gujarati Valsadi Vada Recipe – Multigrain Masala Vada
A delightful, savory snack originating from the heart of Gujarat, the Gujarati Valsadi Vada is a delicious multigrain, deep-fried treat. Combining a variety of nutritious grains and dals, these vadas bring a unique texture and flavor that pairs beautifully with pudina chutney and masala chai. Perfect for tea-time or as an appetizer, this vada recipe offers a delightful crunch and a burst of flavors with each bite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Wheat Berries (Whole Wheat) | 1 cup |
| Rice | 1 cup |
| Jowar Seeds (Grains) | 1 tablespoon |
| Arhar Dal (Split Toor Dal) | 1 tablespoon |
| Chana Dal (Bengal Gram Dal) | 1 tablespoon |
| White Urad Dal (Split) | 1 tablespoon |
| Curd (Dahi / Yogurt) | 1 cup |
| Ginger, grated | 1 inch piece |
| Green Chilies, finely chopped | 2 |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Salt | To taste |
| Sunflower Oil | For frying |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Carbohydrates | ~35 g |
| Protein | ~8 g |
| Fat | ~6 g |
| Fiber | ~5 g |
Preparation and Cooking Details
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Servings: 4
Instructions
-
Dry Roasting the Grains and Dals:
- In a heavy-bottomed pan, dry roast each grain and dal separately over low to medium heat until they turn light brown and release a nutty aroma.
- Start by roasting the whole wheat, followed by rice, jowar, arhar dal, chana dal, and finally, white urad dal.
- Once each ingredient is roasted, set them aside to cool.
-
-
Grinding the Mixture:
- Once cooled, grind all the roasted grains and dals together into a coarse powder, preferably using a flour mill for the best texture.
- Store the powdered mixture in an airtight container to maintain freshness and extend its shelf life.
-
Preparing the Vada Batter:
- To make the vada batter, take 1 cup of the prepared roasted flour mixture in a mixing bowl.
- Add turmeric powder, asafoetida, salt, grated ginger, chopped green chilies, and curd to the flour.
- Mix all the ingredients thoroughly, ensuring there are no lumps, until you achieve a thick batter consistency.
- Let the batter sit for about 2 hours to allow the flavors to develop.
-
Frying the Vada:
- Heat sunflower oil in a deep frying pan over medium heat.
- Once the oil is hot, take small spoonfuls of the batter or shape them into small rounds by hand, and gently slide them into the hot oil.
- Fry the vadas in batches on medium heat, ensuring they turn golden brown and crispy on all sides. This usually takes a few minutes per batch.
- Once fried, place the vadas on a plate lined with paper towels to absorb any excess oil.
-
Serving Suggestions:
- Serve the crispy and golden Gujarati Valsadi Vada hot with a side of spicy Pudina Chutney and a cup of Masala Chai for a truly authentic tea-time snack experience.
Enjoy the authentic taste of Gujarat with these flavorful, multigrain Valsadi Vadas!
