Moriyo Vada

Moriyo Vada, low-fat but super delicious farali dish prepared with Barnyard Millet, various farali flours and spices and cooked with less oil in a panniyaram pan. But one can deep fry too.

Moriyo Vada, are low-fat, crispy and delicious fritters made with barnyard millet aka Samo or Vrat ke chawal and cooked with very little oil. Although these vadas are made with farali ingredients and consumed during fasting season, one can enjoy any time of the year without observing fast too!




Since my childhood, I have consumed these vadas so many times, the only difference I have in today's recipe that these vadas are not deep-fried.  This recipe is my grandmas, and always they were deep-fried. She only made these vada twice a year, On Mahashivratri and on Gokul Asthmi.

Moriyo Vada, low-fat but super delicious farali dish prepared with Barnyard Millet, various farali flours and spices and cooked with less oil in a panniyaram pan. But one can deep fry too.

On fasting days Grandma always cooked elaborate meals, most of the time there was the same menu and it consists of Rajgira Panchratna Siro, Aloo Singdana bhaji, Buckwheat Poori, Farali kadhi and Moriyo Suran Khichdi.

Moriyo Vada, low-fat but super delicious farali dish prepared with Barnyard Millet, various farali flours and spices and cooked with less oil in a panniyaram pan. But one can deep fry too.

I have made these vadas couple of time by now and that too deep-fried. This time made with less oil, they turned out exceptionally well, and vanished in thin air in no time. So here I am with low-fat Moriyo na vada, do try if you've already had a few days of already heavy and fried food and are fed up of it! Because there is no joke to eat fried and rich food continuously for 9 days.

Enjoy fasting the healthy way!

Moriyo Vada, low-fat but super delicious farali dish prepared with Barnyard Millet, various farali flours and spices and cooked with less oil in a panniyaram pan. But one can deep fry too.


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Moriyo vada, samo vada, vratkakhana
Snacks
Indian
Yield: 12-15 vada
Author:

Moriyo Vada

Moriyo Vada

Moriyo Vada, low-fat but super delicious farali dish prepared with Barnyard Millet, various farali flours and spices and cooked with less oil in a panniyaram pan. But one can deep fry too.
prep time: 5 Mcook time: 15 Mtotal time: 20 M

ingredients:

  • 1 bowl Cooked barnyard millet
  • 2-3 tbsp. Soaked tapioca pearls
  • 1 Small potato boiled and mashed
  • 4-5 tbsp. Mix farali flour 
  • 2-3 Tbsp. Green chilli-ginger paste
  • per taste Farali salt
  • 1 Tbsp. Sugar
  • 1 Tbsp. Sesame seeds
  • 1 Tbsp. Lemon juice
  • 2 Tbsp. Fresh chopped coriander leaves
  • 1/4 tsp. Red chilli powder (optional)
  • 2 Tbsp. Oil
  • Appam Pan
  • 2 Tbsp. Roasted peanut powder

instructions:

How to cook Moriyo Vada

  1. In a big bowl place everything except oil.
  2. Combine well and make a soft dough.
  3. Divide the dough into equal parts and shape into small balls.
  4. Heat panniyaram pan, add few drops of oil in every hole.
  5. Put each ball in every hole and let it cook in medium heat for at least 2-3 minutes. 
  6. Then turn on the other side and let it cook until crispy and brown.
  7. Serve hot with dahi chutney. Enjoy!

NOTES:

In mix farali flour you can have amaranth flour, buckwheat flour and water chestnut flour. ( Rajagro, kuttu and shingoda aata)
Calories
106.33
Fat (grams)
3.72
Sat. Fat (grams)
0.53
Carbs (grams)
16.27
Fiber (grams)
0.89
Net carbs
15.39
Sugar (grams)
1.48
Protein (grams)
2.07
Sodium (milligrams)
69.46
Cholesterol (grams)
0.68
The nutritional information provided is an approximation calculated by an online calculator. Please consult a professional dietitian for nutritional advice.

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7 comments

  1. Wow vada looks fantastic.. if we make for normal days, can we add vegetables too ???

    Looks so great

    ReplyDelete
    Replies
    1. Thanks Ruchi for a lovely comment, Yes, that's an excellent idea.

      Delete
  2. These moriyo vadas look so tempting. A great way to use up leftover moriyo and that too using a paniyaram pan. Yummilicious.

    ReplyDelete
  3. I always make the vada or tikki with moriyo flour, never knew we could make with cooked moriyo too. Now I know what to do with leftover moriyo khichdi. Thanks for this recipe.

    ReplyDelete
  4. Vada looks so inviting Jagruti. Loved you didn't deep fried it. Paniyaram pan is a blessing for us to make fried stuff in less oil. Awesome share 😊

    ReplyDelete
  5. Another great healthy dish for my appe pan!! Love this new dish....need to try this soon. Your clicks make it so tempting to give your dishes a definite try!

    ReplyDelete
  6. Wow yummy..these look so good! Surely a treat for tastebuds.I am going to try this sometime.

    ReplyDelete

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