Now expecting Baby V, I almost crave all the Gujarati food that I usually eat only when mom is around. I was craving these so much that I ended up making them twice. I managed to note down the recipe and even test it to make sure the measurements were perfect and ready for you guys to try. Makai na Vada is made using cornmeal, whole wheat flour, methiya no masalo (Achar/ Pickle Masala), jaggery, salt, red chili powder, cumin-coriander powder, turmeric, garam masala, garlic, and green chilies. I also like to add fresh/frozen methi to these vadas. But, it is completely up to you.
What are Makai na Vada?
Makai na vada is a classic Gujarati snack. Makai in Gujarati means corn. These vadas are made with cornmeal, wholewheat flour, spices, aromatics, fresh methi, and yogurt! These deep-fried vadas are delicious when enjoyed with a side of masala chai. These vadas are made, especially for the festival of Randhan Chath. This is the day when we spend the day cooking, a whole bunch of food, that we enjoy the next day. On the next day, we eat cold food for Shitala Satam. And these makai na vadas are a must!!! We make a very soft dough and then let it rest for 15-20 minutes. Then we take a cookie dough scoop and scoop the dough. Place it on the parchment paper, and pat it with your hands in a circular motion. Then, we add sesame seeds on top, and deep fry the vadas.
Why You’ll Love This Recipe?
A great make-ahead recipe It is very Delicious Ideal for picnics or packing for travel These are irresistible and you can’t stop at just one!!!
What Is The Difference Between Methi Na Vada And Methi Na Dhebra?
These deep-fried goodies are called both vada and dhebra. These vadas are made with cornmeal and the other variety is made with Bajri (pearl millet) and Jowar (sorghum) with methi. While dhebras are also a popular flatbread, which is made with millet and methi along with spices.
When to Make These Gujarati Makai na Vada
These makai na vadas are made especially on Randhan Chath. On this day we spend the time in the kitchen cooking up meals, that we will be eating the next day for the festival of Shitala Satam. For shitala satam, we eat cold food. On this day we eat cold food and don’t cook anything else. Along with these vadas, we also make Bajri na Dhebra, and Thepla. We also make bhel puri and pani puri too.
Cornmeal v/s Cornflour
Cornmeal and cornflour are made using dried yellow corn. Perhaps, the cornmeal has a grainier texture, and cornflour has a fine and smooth texture. Both the flours are yellow, and they are used interchangeably. However, one must understand that the result will be completely different based on the cornmeal and cornflour they are using.
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