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You are here: Home / Starter/snacks / Makai Na Khatta Vada Recipe, How To Make Makai ka Khatta Vada

Makai Na Khatta Vada Recipe, How To Make Makai ka Khatta Vada

2013-08-17 by Anjana Chaturvedi

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Makai na khatta vada-Fried corn bread -specialty from the state of Gujarat

Makai na khatta vada/Dhebra  is an authentic and traditional recipe from Rural Gujarat which I learned from a good friend of mine.Corn meal,crushed corn kernels, some whole corn nib-lets and few spices are added with curd to make a dough.

Then small vada/disc are made by pressing with your palms and then deep fried in hot oil.These Makai na khatta vada/dhebras can be served as a snack along with green chutney and hot tea.Can also be served as a main course dish with spicy aloo curry and fried green chilies.

Do Try These delicious Gujarati Recipes-

  • Gujarati Choraphali Snack
  • Gujarati special Surati Daal
  • Methi Thepla
  • Palak Methi Muthiya
  • Khaman Dhokla

makai na khatta vada

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makai na khatta vada
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5 from 1 vote

Makai Na Khatta Vada

Makai na khatta vada-Fried corn bread -specialty from the state of Gujarat
Prep Time10 minutes mins
Cook Time10 minutes mins
Total Time20 minutes mins
Course: Side Dish, snacks/starters, Tiffin recipes
Cuisine: Gujarati Cuisine
Keyword: makai, vada
Servings: 3
Author: Anjana Chaturvedi

Ingredients

  • 1 cup Corn Meal/ Makki ka aata
  • 1/2 cup Corn Kernel/ Makki ka dana crushed
  • 2 tbsp Whole corn Kernels
  • 2 Green Chilies chopped
  • 1 tsp Ginger/ Adrak
  • 1 tsp Cumin seeds/ Jeera
  • 1/4 tsp Asafoetida/ Hing
  • Pinch Turmeric/ Haldi
  • 1 cup Yogurt/ dahi
  • To taste Salt

Instructions

  • Grind together green chilies,ginger and 1/2 cup fresh corn kernals and make a paste.
  • Take corn meal/makki ka atta in a wide bowl and add the ground corn paste in it.
  • Now add fresh whole corn kernels,cumin seeds,asafoetida and salt and mix well.
  • Add curd and make a medium soft dough.(no need to add water,can use some more curd if needed)
  • Take a thick polythene sheet and apply some oil on it. Place a small ball from the dough and press it with your palm or with another piece of polythene to make a round medium thick vada/disc.
  • Heat enough oil in a deep pan or kadhai.
  • Add the vada in hot oil and deep fry on medium hot oil till crisp and golden in colour.
  • You can also half fry the vada first and then refry them when you want to serve.(pic is of half fried vadas,I refried them again)
  • Serve hot with potato curry,fried green chilies and coriander chutney.

Notes

Tip-
If you want to avoid deep frying then can also shallow fry it in little oil or make paratha.

Filed Under: Breads,Roti,Poori,paathas, Gujarati Recipes, Starter/snacks, Travel food, Winter Special recipes Tagged With: Corn, deep fried, dhebra, Gujrati Cuisine, Indian breads, Indian snacks, khatta, makai, Rotis and Breads, savoury, vada

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Comments

  1. Akshada says

    2018-12-04 at

    Yes .. liked the recipe… going to try

  2. sanjivni yatin says

    2013-08-20 at

    beautiful..!!!! i love all your recipes…feel like cooking ….oh…eating all of them…i think i will make this in the evening today…..!!

  3. Akila says

    2013-08-18 at

    Wow that's a great thing.. Looks yummy

  4. Priya Suresh says

    2013-08-18 at

    Very crispy vada,quite irresistible and attractive.

  5. Beena.stephy says

    2013-08-18 at

    Yummy and crispy vadas

  6. Swati says

    2013-08-17 at

    hmmm..very interesting didi…a must try

  7. Manasi says

    2013-08-17 at

    Oh what a wonderful tea time snack!

  8. Ramya Krishnamurthy says

    2013-08-17 at

    crispy vada

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About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

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