How to make Kathiawadi Vada -

Wada made by mixing rice, wheat and three types of dals.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Wheat (गेहूँ), Rice (चावल)

Cuisine : Gujarati

Course : Snacks and Starters

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For more recipes related to Kathiawadi Vada checkout Masala Khakhra, Taboulleh Stuffed Tomatoes, Kathi Rolls, Breakfast Burritos . You can also find more Snacks and Starters recipes like Banana Wafers Keema Frankie Stuffed Dahiwadas Chicken Frankie

Kathiawadi Vada

Kathiawadi Vada Recipe Card

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Gujarat has long stretches of unspoilt coastline and an endless supply of fish and shell fish. But strict Jainism in the past and orthodox Hinduism today has encouraged widespread vegetarianism.  The Gujarati cuisine is not heavily spiced but slightly sweeter than the cuisines of the neighbouring states.
Gujarati food is distinctively vegetarian with about 65% of its population shunning the meat.  The remaining 35% of the state’s population consists of Bohra Muslims and Parsis. Bohra Muslims are the followers of Abdullah who were Hindus who adopted Muslim religion.  The Parsi cuisine on the other hand is a blend of western influences.

Prep Time : 8-10 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Kathiawadi Vada Recipe

  • Wheat 2 cups

  • Rice

  • Rice 1 cup

  • Split black gram skinless (dhuli urad dal) 1/4 cup

  • Split green gram skinless (dhuli moong dal) 1/4 cup

  • Split Bengal gram (chana dal) 1/4 cup

  • Green chillies 2-3

  • Ginger 1 inch piece

  • Salt to taste

  • Soda bicarbonate a pinch

  • Yogurt 1/4 cup

  • Oil 2 teaspoons

  • Turmeric powder 1/2 teaspoon

  • Sugar 1/2 teaspoon

  • Fresh coriander leaves chopped 1/2 bunch

  • Asafoetida a pinch

  • Oil for deep-frying

Method

Step 1

Dry grind the wheat, rice and the dals coarsely. Peel ginger, remove the stems of the green chillies and grind them to a paste. Add salt, soda-bi-carbonate, yogurt, oil and little warm water to the flour and make a thick batter. Ferment it for eight to ten hours in a warm place.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.