Meena's Taste Mantra

Jowar Vada Kadhi - a mouthwatering and healthy Side Dish for any type of Rice | Biryani | Pulav!

Amma had made these delicious Jowar Vadas the other day. These are so mouthwatering. The next day Amma made plain kadhi and since we had few left over Jowar Vadas, she dunked these into the kadhi. The result was simply delectable! So delicious! Since we all loved it, Amma decided to make today Jowar Vada Kadhi again!

The beauty of these Jowar Vadas is that we can prepare them in advance and under refrigeration they stay fresh for 2 to 3 days. So you can make them and relish as a Tea Time Snack while they are hot and after a day relish them in a new avatar that of Jowar Vada Kadhi!

INGREDIENTS

For Jowar Vada

1/2 cup Jowar Atta | White Millet Flour

1/4 cup Whole Wheat Flour

1/2 tblsp Besan | Chick Pea Flour
1tblsp Dahi | Curd

1/2 tsp red Chilli Powder

1/4 tsp Haldi | Turmeric Powder

1/2 tsp Green Chilli Paste

1 tsp Adrak | Ginger Paste

1/2 tblsp White Til | Sesame Seeds

A pinch Cooking Soda

To Taste Salt

Oil for deep frying

For Kadhi

METHOD

Preparing Jowar Vada

In a mixing bowl add Jowar flour, whole wheat flour and besan. Mix well.
Add dahi and gently combine the flours. Ensure the dough is thick and not watery or runny. Keep aside to ferment for 5 hours.
Once the dough is fermented, mix it again. After fermenting the dough would have become a bit loose and appear like that of Medu Vada batter.
Add Red Chilli Powder, Green Chilli Paste, Adrak Paste, White Til, Salt and Haldi. Mix well.
In a thick bottomed kadhai, pour oil and place it over gas on high flame.
Once the oil is hot, reduce flame to medium.
Add cooking soda to the batter and mix well.
Portion small lemon size balls with your fingers and gently place them into the oil. We can easily do so since the batter must be as thick as that of Medu Vada.
Fry Jowar Vadas in batches of 7 to 10. Do not over crowd the kadhai.
Using a slotted ladle, turn each vada and fry till they become golden brown.
Transfer to an absorbent towel to drain excess oil.

Preparing Kadhi

In a mixing bowl add dahi, besan, haldi, red chilli powder and salt. Whisk to get a smooth paste which is lump free.
Add water and combine well.
In a thick bottomed kadhai, heat oil and hing, chopped green chilli and chopped adrak. Saute for 2 minutes.
Add the besan mix and stir continuously.
When this comes to a boil, reduce the flame to low and cook for 8 to 10 minutes. Stir occasionally.
Adjust the consistency of kadhi by adding required water.
Switch off gas and add Jowar Vada, Gently stir kadhi so that each vada gets coated with kadhi. The Jowar Vada will absorb the kadhi and puff up and become soft.
Transfer to a serving bowl.
In a thick bottomed kadhai, heat oil and add rai, jeera, methi, sukhi lal mirch and curry leaves.
As rai splutters, switch off gas and pour tempering on top of kadhi.
Garnish with chopped fresh coriander and serve hot.

Note:

1. Jowar Vada can be made a day in advance. These Vadas stay fresh for 2 to 3 days when refrigerated.
2. Since Jowar Vada absorbs tha kadhi and puffs up, add these after the kadhi is prepared. The heat from the kadhi is sufficient for the Vadas to absorb the kadhi and become juicy and soft.

We have used:

1. L G Hing Powder

2. Borges Olive Oil Light

3. Everest Tikhalal Red Chilli Powder

4. Tata Salt Lite

About C R Meena

(c) 2014 - 2016, Meena's Taste Mantra is the result of my ardent desire to share my recipes, with all who appreciate and celebrate food. These recipes are as a result of 60 years of cooking experience, influenced by tradition and exposure to various concepts, new recipes/ingredients and a passion for cooking - adapting to healthier alternatives.