Gujarati Bajri Na Vada (Gujarati style Millet Flour Pakora)

Gujarati Bajri na Vada or Methi Dhebra are the perfect snack for Sheetla Satam. They are the perfect combination of spicy, sweet and tangy - the Gujarati golden ratio! Best served with tea, chutney or yogurt.

Bajri Methi Na Vada

Bajri na Vada is one of those recipes that needs thought and attention. It must be pre-planned as the dough must be fermented overnight and requires patience!

Bajjri na Vada have a few important characteristics. Firstly, they are made from Bajri no Lot or Millet flour and will have fresh methi or fenugreek leaves. They are then deep-fried and will form a pocket of air.

They are interchangeably called Vada or Dhebra. Usually, though dhebra are made as flat-breads which are pan-fried rather than deep-fried like these vada are. Bajri na Vada are not rolled with a rolling pin.

They are also very different to methi na thepla which again are pan-fried flatbreads!

Sheetla Satam and Kali Chaudash

The vada keep fresh for a few days so are an ideal snack for travelling or picnics. They are most commonly made during Sheetla Satam.

In Gujarat, Gujaratis observed Sheetla Satham on Krishana paksha Saptami thithi during Shravan month. This religious festival dedicated to goddess Sheetla Devi, who is worshipped to get rid of diseases like chickenpox.

In Gujarati, Sheetla means Chicken Pox. This day is hugely popular and celebrated in those families who have small kids, and if their kids had chickenpox that year, their mother vows to visit seven different households and ask for a food donation for herself and she wouldn't eat any other food that day.

On this day Gujarati's do not eat HOT food by technically not turning on the stove. However, we do not fast on this day either but eat cold food which was prepared on the previous day called "Randhan Chath" which means "Cook on the sixth day of the month of Shravan"

We prepare so many dishes, which can survive 24 hours and they don't go off, mostly fried foods like vada, pakora, savoury snacks, and many sweets such as

Sukhdi
Churma Ladoo
Kuler Ladoo
Gujarati style Dahi Vada
Bhel Puri
Handvo
Dudhi Thepla


On Kali Chaudash (which comes before Diwali), these vada are also made. There is a custom in Gujarat on this day that you make these vada and place one on each end of a crossroad near your house. Also Kheer and Puri are commonly made on this day.

Ingredients for Bajri na Vada:

Here is a list of Ingredients for vada and substitutes

Bajri Flour (બાજરી લોટ) known as millet flour (grey colour)

Makai Flour (મકાઈ લોટ) is known as maize flour (yellow colour) fine or coarse will work.

Chapati atta (રોટલી લોટ) we have used normal roti flour but one can use coarse wheat flour (Bhakhri No Jado Lot)

Semolina (સોજી) optional (if you use Jado lot don't add semolina)

Methi (મેથી) fresh fenugreek leaves. Do not substitute with kasuri methi as these are not the same ingredient and will give you the wrong taste.

Green chilli ginger (વાટેલા લીલા આદુ મરચા) crushed

Yogurt (ખાટુ દહીં)  plain yogurt, can be either low fat or full fat but it has to be quite sour

Turmeric powder (હળદર)

Sugar (ખાંડ અથવા ગોળ ) you may add grated jaggery too - don't skip totally but you may reduce the amount

Oil (તેલ)

If you decided to add jaggery, first mix and dissolve in the yogurt. If you have added more Jaggery or sugar the vada will turn out darker, as it will caramelize, which is normal

Why do we leave the dough to ferment overnight?

It softens the dough

For soft and fluffier vada which won't turn out chewy and are easier to digest as the dough ferments

It helps the vada to rise or puff up when deep-fried

Two ways to make vada, how to shape vada

Either take the round dough ball and pat using your fingers into rounds that are 1/2 cm thick

Or, place the dough ball on an even surface with a paper towel or parchment and press down with a flat bottomed bowl or glass until you have achieved an even 1/2 cm thickness. (see video for directions). Ensure the vada does not stick to the surface - this is what the paper towel/baking paper is for.

What temperature should the oil be

For the best vada, keep the temperature of the oil with medium heat from the stove. If the vada go a very deep brown immediately after adding then the oil is too hot.

Tips for the best Bajri Vada

• Make sure chili and ginger is finely chopped or pureed 
• When frying the vada, allow them to rise or puff up themselves. It takes around 10/20 seconds but you will see them rise. Then flip them around and fry on the other side.
• Sometimes, you may have holes in the vada which prevent them puffing. This could be due to the sesame seeds puncturing the vada and letting the air escape.
• Put only one or two vada in the oil at once to give them enough room.
• You must give the dough a minimum of 8 hours to ferment before making these vada. There is no shortcut to this!

Serving and Storage

Can be served warm or cold.

Serve with Masala Chai or Karak Chai

They stay good for at least 4-5 days. Store in an airtight container after totally cooled down.

How to make Bajri Methi na Vada

These vadas are made in three stages, first stage is kneading the dough, in the second stage ferment the dough and at third stage shape the vada and fry them.

KNEADING THE DOUGH

In a bowl take four flours (pic 1)

Add sesame seeds (pic 2)

Then add sugar (pic 3)

Now add turmeric powder (pic 4)

Add crushed ginger and chillies (pic 5)

Salt (pic 6)

Now add finely chopped methi-fenugreek leaves (pic 7)

Last add yogurt and oil (pic 8)

FERMENT THE DOUGH

Mix everything (pic 1)

Knead stiff dough by adding warm water (pic 2)

Cover the dough with a clean tea towel or lid and leave it overnight or at least 8 hours to ferment (pic 3)

In the morning knead the dough again for a minute or two,  divide it into the equal size portions (lime size) (pic 4)

Shape into balls (pic 5)

Roll them in sesame seeds (pic 6)

SHAPE THE VADA AND FRY

Lay a kitchen paper or tea towel on a worktop, place one vada ball on then gently press it using flat base bowl and make vada (pic 1)

Roughly 2" diameter and 1/2 cm thickness (pic 2)

Vada ready to fry (pic 3)

Gently slip the vada into the HOT oil (pic 4)

Do not flip or touch (pic 5)

It will puff up automatically (pic 6)

Will go brown on the bottom sides (pic 7)

Flip the vada using slotted spoon or jaro (pic 8)

Once equally cooked and browned remove and follow the same procedure with remaining dough (pic 9)

Other Gujarati Snacks

1. Gujarat Na Daal Vada

2. Gujarati Batata Vada

3. Masala Fulwadi

4. Packed Potato Bhajia

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Bajri Na Vada, Bajri Methi Na vada, Gujarati Methi Dhebra, Satam Na Vada

Snacks, Breakfast

Gujarati

Bajri Na Vada | Bajri Na Lot Na Vada | Bajri Methi Vada | Gujarati Bajri Methi Na Vadahttps://www.youtube.com/watch?v=yczs3SgNW1Eબાજરી ના લોટ ના વડા બનાવાની રીત । બાજરી અને મેથી ના વડા । ફૂલેલા અને પોચા બાજરી ના વડા | શીતળા સાતમ રેસીપી Tasty and delicious Gujarati Bajri Methi Na Vada, made with millet flour. These vadas are ideal for Shitla Satam and Kali Chaudas. Can be serve cold or Hot.https://www.youtube.com/watch?v=yczs3SgNW1E2020-07-19

Yield: 15-18 VADAS

Author: Hayley Dhanecha

Print

BAJRI NA VADA | GUJARATI METHI DHEBRA

Soft and fluffy Bajri Na Vada, traditional Gujarati dish that often made and served during winter and on Sheetla Satam. These are made with millet flour and fresh fenugreek leaves.

Prep time: 10 hourCook time: 1 hourTotal time: 11 H

Ingredients:

• 1 cup millet flour 
• 3/4 cup maize flour
• 3/4 cup wholewheat flour or chapati flour
• 3 tbsp. semolina
• 2 tbsp. sesame seeds + more
• 2-3 tbsp. sugar
• 1 tsp. sugar
• 2 tbsp. ginger and green chillies crushed
• 4-5 tbsp. sour plain yogurt
• Salt
• 5 tbsp. finely chopped fenugreek leaves
• Oil

Equipment/Tools

• Big plate or bowl
• Frying pan
• Slotted spoon 

Instructions:

1. In a big bowl or plate place all the flours and other ingredients along with 1 TBSP. oil.
2. Combine well.
3. Using warm water knead a stiff dough.
4. Cover the dough with the clean cloth and leave it aside to ferment for at least 10 hours or overnight. 
5. Next day knead the dough again for a couple of minutes. The dough should be a little softer. 
6. Divide the dough into equal size portions (small lime size).
7. Roll them into the sesame seeds.
8. Lay a clean kitchen paper, plastic sheet or just damp cotton cloth on a worktop.
9. Place one ball on and press using a flat bottom bowl (check video) and make not too thick or thin 2" diameter round disk.
10. Heat oil on medium heat, carefully slip one vada and let it fry, don't use spoon until the vada fluffs up then turn.
11. Once both sides are evenly fried, remove it.
12. Repeat with the remaining dough.
13. Enjoy!

Notes:

Use same bowl or cup for all the flour measurements.
Do not keep vada too thick or thin (if kept too thick they won't cook inside, if too thin they won't fluff up)
If vada dough is very stiff, add very little water and make little softer.
Keep a bowl of water near you while patting the vada, if the dough sticks to your fingers just dip fingers in the water, and pat the vada.
This recipe needs practice, practice and practice.

Calories
151.22

Fat (grams)
1.73

Sat. Fat (grams)
0.35

Carbs (grams)
29.75

Fiber (grams)
2.78

Net carbs
26.96

Sugar (grams)
3.11

Protein (grams)
4.96

Sodium (milligrams)
53.41

Cholesterol (grams)
0.26

The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

https://www.jcookingodyssey.com/2012/08/gujrati-bajri-na-vada-gujarati-style.html

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Note - this recipe was posted on our blog on 9th August 2012, since I have updated the post with new content and pictures.