Moriyo Vada, are crispy and delicious fritters made with barnyard millet aka Samo or Vrat ke chawal. 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!
On fasting days Grandma always cooked elaborate meals, most of the time there was the same menu and it consists of Vegan Rajgira Siro, Aloo Singdana bhaji, Buckwheat Poori, Farali kadhi and Moriyo Suran Khichdi.
📖 Recipe
Moriyo Vada
Moriyo Vada, are crispy and delicious fritters made with barnyard millet aka Samo or Vrat ke chawal.
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
Calories: 76kcal | Carbohydrates: 12g | Protein: 2g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 11mg | Potassium: 63mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg
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.