Makai na Vada is a delicious Gujarati tea time snack similar to Bajri na Vada. These Methi Makai Vada, which can also be called Methi Makai na dhebra, are made with maize flour and fresh fenugreek leaves. Learn how to make perfect puffed up Gujarati dhebra for Sheetla Satam and Kali Chaudas.

Makai na vada placed in white oval shaped bowl with green coriander and min chutney bowl


These makai na vada are purely made from makai, or maize flour (cornmeal) and wholewheat flour. There is no bajri or bajra flour in this vada recipe. 

Here we have combined maize, atta and is enhanced with fresh methi and warm Indian spices.  

Sugar and garlic are the not so secret ingredient that gives these vada the unique Gujarati influence and takes the flavour to the stratosphere! 


✅ delicious tea-time snack

✅ authentic taste and recipe

✅ once seen you want to eat and won't stop at one

✅ ideal for picnic or travel 

✅ make ahead recipe 


These deep-fried delights are often called both dhebra and vada. However, dhebra are also flat-breads but they are not called vada!

The Gujarati Patel community will call these dhebra but they are reffring to both the deep-fried and flat bread version. 

Other Gujarati communities such as Jain, Lohana and Brahmins will call these vada only. Dhebra are more like Gujarati thepla in this case. 


Vada are considered a Gujarati farsan food and are prepared particular during Sheetla Satam and Kali Chaudas, however these can be make and enjoyed throughout the year too. 

Vada keep well for many days and can be eaten cold thus prepared during Sheetla Satam. Gujarati and Sindhi communtity observes this day and consume only cold food on this day. 


Although cornmeal and corn flour are both made from milled dried corn, their texture is different. Cornmeal feels grainy while cornflour is fine and smooth, however they both are yellow in colour. 

Many interchanbley use corn flour and cornmeal in recipes, but one should know that one for the other will give slightly different results. 


What type of Cornflour is best for Makai Vada recipe?

To make best and fluffy makai na vada, you need medium cornflour (cornmeal, maize flour or makki ka atta) that has texture like semolina. 

Do not use fine, very fine or coarse corn flour or cornmeal. 

1. Why do you need whole wheat flour for Makai Na Vada recipe?

Cornflour is gluten-free and can not bind itself, and so we need wheat flour or regular roti flour to bind the vadas. 

If you want to make these vada totally gluten-free then add normal besan. Keep in mind that taste will slightly differ with this option. 

2. Why is my vada dough very soft? 

Did you add all the yogurt at same time? Some flour requires less moisture than others. If it is very soft, add some wheat flour and knead it again. 

3. Why my vada are not rising/puffing up? 

You must heat oil on medium heat/flame and keep it on moderate heat, vada does not puff up in cooler or low heat oil

Once you add vada to the oil, do not move or agitate them, they puff up or rise by themselves however it does take a while 

Once they puff up slightly lower the heat so they cook inside too, keep maining the temperature of the oil all the time. If oil gets cooler, wait until it heats again before adding the next batch.

4. Why my vada turned out hard? 

There could be various reasons for this issue. May be not enough moin added or the dough is not soaked properly. In this case add 1/4 teaspoon of baking soda and few drops of lemon to activate the soda.

Then mix the dough with wet hands and make vada immediately. 

5. Can I make Methi Makai Vada in air fryer?

Definetely yes! Make vada as usual. Preheat the air fryer at 200C then bake them for 10-12 minutes. We need to keep vada crispy on the outside but soft in the inside. 


When you make the balls, make sure there are no gaps or else air can stay inside the balls, press the dough in your hand very well, make it smooth and give it a shape. 

Make sure there are very few cracks or no cracks when you press the vada balls. If cracks are appearing dip your index finger in the water and press on the edge of the vada

Keep vada edges a little thinner than the center of vada balls.


● Makai - Maize cornmeal or medium yellow cornflour is also known as Makai No Lot or Makke Da Aata. We are using here medium size cornmeal.  

● Wholewheat flour we have used regular chakki atta for roti. 

● Fresh methi or fenugreek and coriander - do not use dried kasoori methi. Kasoori methi lends totally different flavour than fresh

● Green chili, ginger, and garlic paste (garlic is optional)

● Yogurt - if possible use a quite sour yogurt rather than mild (see vegan options below)

● Oil - any mild flavoured oil would work. Do not use mustard, sesame or extra virgin oilve oil. 

● Spices powders such as red chilli, turmeric and dhana jeeru powder (ground cumin and coriander). Garam masala is optional.

● Sesame seeds for this recipe you will require white sesame seeds. 

● Sugar or Jaggery - for sweetness 

● Hing known as Asafoetida (optional) but I recommend you use it. 

● Carom seeds (ajwain or ajmo)


We are using yellow corn or maize flour for this recipe. I have used medium variety. If you use fine variety, add 1 tbsp. of semolina. 

Garlic is optional in this recipe, if making for any religious event, you can skip it.

Garam masala is optional. 

Make sure the yogurt you use it's sour, if not keep on the kitchen worktop for 4-5 hours and add little lemon juice or citric acid and mix well. 

If using jaggery, make sure it is grated before adding.

Some like to add raising agents such as baking soda or baking powder when making these vada. You will not need raising agents for this recipe to achieve puffed up vada. 

If you do choose to add baking powder, add whilst you are kneading the dough.


For tasty, soft inside and crispy outside makai na vada, there are some DO'S and DON'T we have to keep in mind. 

Do not add all the yogurt at the same time, add it gradually

Make a semi-soft dough 

Make sure jaggery is grated well 

Make a fine garlic, ginger and chilli paste 

You must ferment the dough for at least 6 hours before making it. 

Cover the dough using a wet cloth. 

Do not use water to knead the dough. 

If you want to prepare these vada on Randhan Chhath then make the dough on Naag Panchmi's night. 

If want to make on Kali Chaudas, knead the dough on Dhan Teras and ferment the dough overnight. 

Do add 2 tbsp. oil whilst kneading the dough, to make vada soft and moist. 

For more tips and tricks also videos of making vada check out our Gujarati Bajri Na Vada recipe.


For vegan bajri na vada or makai na vada, use plain soya yogurt or skip totally and add crushed citric acid known as Limbu Na phool. This still gives you that tart sour flavour. 


As these makai na vada are best as tea time snack, I love to enjoy with aunthentic Masala Chai or Karak Chai

Not only they are great with green coriander and mint chutney but so delicious on its own too. 

A single piece of Methi makai na dhebra or vada on white parchment paper.


Methi Makai Na Dhebra or vada made in three steps and require at least 15 hours of your time. Prepare the ingredients above and follow this step by step instructions. Accurate measurements availavle in the recipe card below. 

First step - knead the dough and rest it.

1. In a nixing bowl take both flour, add all the spices and moin (oil) and mix well.

2. Add yogurt little by little and bring the mixture together and knead the dough. Cover it with wet kitchen towel and leave it to rest for at least 6 hours.

Second step - make vada

1. Divide the dough into equal size portions. 

2. On a work surface keep a clean kitchen tissue paper or wet cloth, put one ball, sprinkle some sesame seeds then press it using a flat bottom bowl. 

Third step - Fry makai na vada

1. Heat oil in a kadai on medium heat. Gently slip one vada at a time and let it rise it self. Once risen carefylly turn it other side and fry all over until nice and golden brown. 

IF YOU LIKE THIS RECIPE might also like our other Gujarati snacks recipes 

1. Gujarati Batata Vada

2. Masala Fulwadi

3. Gujarati Sabudana Vada

4. Masala Khajili 

5. Gujarat Na Daal Vada

Makai Na Vada, Saatam vada, kali chaudas vada, Appetizers, Vegan Recipes, Vegan Snacks, Vegetarian Recipes, teatime snacks
Snacks, Tea-time snacks,
Gujarati Indian
Yield: 20-22 vada
Author: Hayley Dhanecha


A typical Gujarati tea time snack, made with yellow cornmeal, whole wheat flour, jaggery along with other ground and fresh spices, with a delicious mixture of spicy and sweet flavors.
Prep time: 8 HourCook time: 1 HourInactive time: 1 HourTotal time: 10 Hour


VADA 1 cup=250 millilitre
  • 2 cup yellow medium cornflour (280-300g)
  • 1/2 cup wholewheat flour/regular chapatti flour (65g)
  • 1 cup sour yogurt (245g) at room temperature. 
  • 2-3 tablespoon green chili, ginger, and garlic paste (everything together)
  • 3 tablespoon grated jaggery 
  • 2 tablespoon white sesame seeds
  • 1 teaspoon carom seeds (ajwain-ajmo)
  • Salt to taste
  • 5 tablespoon fresh finely chopped fenugreek and cilantro/coriander
  • 2 tablespoon oil
  • Pinch asafoetida (hing)
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon ground cumin and coriander
  • 1/4 teaspoon garam masala (optional)
  • 1/4 teaspoon baking soda (optional)
  • 1/4 teaspoon lemon juice (optional)
To fry
  • Oil
  • 2 tablespoon sesame seeds


  1. In a big mixing bowl place all the vada ingredients except yogurt.
  2. Using your fingertips mix everything, then add yogurt little by little.
  3. Knead the semi-stiff dough. You may need less or more yogurt.
  4. Cover the bowl with a clean moist kitchen napkin.
  5. Leave the dough in a warm place to ferment for a minimum of 5-6 hours or overnight.
  6. Once the dough is ready, knead the dough again for 2 minutes.
  7. Divide the dough into small lemon size portions and make balls without keeping any air or gap inside them.
  8. Lay a paper kitchen towel or parchment sheet on a smooth surface.
  9. Take one ball, dip in sesame seeds and put it on kitchen towel.
  10. Take a flat bottom bowl/vatki and gently press over the ball.
  11. Vada thickness should be 1/2 thick. Keep the center of the vada slightly thicker than the edges.
  12. Or take the round dough ball and pat using your fingers into rounds that are 1/2 cm thick.
  13. Once all the vada has done, keep them covered with a moist cloth.
  14. Heat enough oil on medium heat, gently slip vada into the hot oil.
  15. Let it fry, don't use a spoon until the vada fluffs up and then turn them around.
  16. Once both sides are evenly fried, remove it.
  17. Repeat with the remaining dough.


For the Jain version vada, skip garlic paste.

You may add less jaggery or skip it totally. If jaggery is not available use regular sugar instead.

Do not add all the yogurt same time.

Nutrition Facts



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

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