Makai Na Vada

Name: Makai Na Vada
Total time: 1800 s
Yield: 4 people
Cuisine: Indian
Ingredients: 1 cup corn flour; 1/4 cup wheat flour; 1 cup curd; 3/4 cup jaggery powder; as required Ginger, garlic paste; 2 tablespoon White til / sesame; 1 tablespoon Ajwain; 1 tablespoon red chilli powder; 1 tablespoon turmeric powder; as per taste Salt; as needed Oil for frying

Padmini Venkatesan @15Padmini

#mychildhoodreceipe
MAKKAI NA VADDA / CORN
My childhood was brought up in Gujarat . In Gujarat this makkai vadda was very famous it was prepared during a festival called shitala satam. My family loves this vadda.
The most significant ritual of Shitala Satam is that no food is prepared in the family on that day. It is mandatory that the food consumed on that day should not be fresh. Hence on the previous day, known as Randhan Chhath, most Gujarati families prepare special food that will be sufficient for the next day.
The custom of Shitala Satam is similar to that of Basoda and Sheetala Ashtami observed just after Holi in North Indian states.

Padmini Venkatesan @15Padmini

Saved

Ingredients

30 minutes

4 people

1 cupcorn flour
1/4 cupwheat flour
1 cupcurd
3/4 cupjaggery powder
as requiredGinger, garlic paste
2 tablespoonWhite til / sesame
1 tablespoonAjwain
1 tablespoonred chilli powder
1 tablespoonturmeric powder
as per tasteSalt
as neededOil for frying

Saved

Steps

30 minutes

1

In a mixing bowl add 1 cup corn flour,and 1/4 cup wheat flour.
2

Mix them.
3

Add 3/4 cup jaggery powder, salt as per taste, 1 tablespoon red chilli powder.
4

Add 1 tablespoon turmeric powder, white til,ajwain.
5

Add ginger, garlic paste.Add curd and mix all make a dough.
6

Make a hard dough not soft.
As we have already using curd and jaggery powder which will make the dough soft when we will keep for rest.
7

Add 1 tablespoon oil and knead the dough and leave the dough for rest for 4 to 5 hours.
8
9

After resting time, the dough is slightly soft.
Now, grease your palm with oil and make round disc shape vada. You can also make vada on grease plastic sheet.
10

Heat oil in a pan, add vada, and deep-fried on medium-low flame.
Cook vada on medium flame till it becomes crispy and golden brown.
11

Take out fried vada on tissue paper and serve with green chutney.
12

The makkai vadda tastes more tasty on the next day.