These Moraiyo Vada are crisp little farali fritters made with cooked barnyard millet, potato, sabudana, peanuts and farali flour. Crisp outside, soft inside, lightly spiced and cooked in a paniyaram pan instead of being deep-fried.
They are perfect for Navratri, Ekadashi or vrat days, but I honestly think they are lovely even when you are not fasting.
These barnyard millet fritters feel like proper snack food, but they are still simple enough to make with leftover cooked moraiyo or freshly cooked moraiyo.
You may also like my farali mogo vada (Indian cassava fritters).
Why This Recipe Works
Cooked moraiyo gives the vada a soft middle.
Potato helps bind everything together.
Sabudana adds a little chew.
Peanut powder gives flavour and body.
The paniyaram pan gives the outside a crisp finish without needing to deep-fry.
It is simple, but it works really well.
How to Serve Moraiyo Vada
Serve moriyo vada hot, while the outside is still crisp and the inside is soft.
They are lovely with date tamarind chutney or plain yogurt.
For a full vrat thali, serve them with rajgira kadhi, a curry like farali dum aloo, and a bread such as farali thepla.
They are also really nice with hot chai made with Gujarati chai masala powder.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
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📖 Recipe
Moraiyo Vada
Equipment
- Appam pan
Ingredients
- 1 cup barnyard millet cooked
- 3 tablespoons soaked tapioca pearls
- 1 small potato boiled and mashed
- 4 to 5 tablespoons mixed farali flour
- 2 to 3 tablespoons green chilli and ginger paste
- sea salt to taste
- 1 tablespoon sugar
- 1 tablespoon sesame seeds
- 1 tablespoon lemon juice
- 2 tablespoons freshly chopped coriander leaves
- ¼ teaspoon red chilli powder optional
- 2 tablespoons oil
- 2 tablespoons roasted peanut powder
Instructions
- In a large bowl, combine all the ingredients except the oil.
- Mix well to form a soft dough.
- Divide the dough into equal portions and shape them into small balls.
- Heat the appam or paniyaram pan and add a few drops of oil into each cavity.
- Place one ball into each cavity and cook on medium heat for 2 to 3 minutes.
- Turn them over and cook on the other side until they become crispy and golden brown.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
The combination of potatoes and moriyo makes these feel so homely, I could honestly eat these even outside of fasting days with chutney.
spoonsofflavor says
Wow yummy..these look so good! Surely a treat for tastebuds.I am going to try this sometime.
Vanitha says
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!
Sujata Roy says
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 😊
cookingwithsapana says
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.
Mayuri Patel says
These moriyo vadas look so tempting. A great way to use up leftover moriyo and that too using a paniyaram pan. Yummilicious.
Anonymous says
Wow vada looks fantastic.. if we make for normal days, can we add vegetables too ???
Looks so great
jcookingodyssey says
Thanks Ruchi for a lovely comment, Yes, that's an excellent idea.