Ghaayda or khatta vada is a traditional Gujarati recipe made with white dhokla flour, curd, and regular spices. Its origin is from kutch, in Gujarat. The taste of vada is spicy, slightly sour, and tastes great with coriander chutney. These vadas are an ideal evening snack, made during a festival like satam or you can take it for traveling also. do try this!
The key to making crispy Ghaayda (khatta vada) at home are
- Firstly for vada flour, I take a proportion of small grain rice and dal should be 3:1. Also grind the rice-dal mixture into coarse powder for vada flour.
- Store vada premix or flour in an air-tight container for 6 months or more in the refrigerator. You can also make Gujarati white khatta dhokla and vada from it.
- Use sour curd or buttermilk to make vada dough, if you do not have it then add some lemon juice to vada flour.
- Lastly, fry vada on medium flame till it becomes crispy and golden brown from both sides.
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Recipe card for ghaayda recipe
For vada flour
- 3 cup small grain rice
- 1 cup urad dal
- 1 tsp methi dana
For special masala
- 1 tbsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp cumin seeds
- ½ tsp black pepper
- 1 cup vada flour or dhokla flour
- ½ cup sour curd
- Salt to taste
- 1 tbsp green chilli paste
- Coarsely grinded special masala
- ½ tsp turmeric powder
- Pinch of hing
- 2 tbsp white sesame seeds
- Some coriander leaves
- 1 tbsp hot oil
- ¼ tsp baking soda optional
- Oil for deep frying
Making vada flour
In a pan, add dal and rice and roast for 2 minutes. Cool down the mixture and add grind it into a coarse powder.
Vada flour or premix is ready. Store it in an airtight container for up to 6 months or more in the refrigerator.
Making ghaayda (khatta vada)
In a mixing bowl, add vada flour. Add buttermilk gradually and make knead the dough.
Then spread vada dough and add 1 tbsp sour curd on its upper surface.
Now cover the dough and rest it for at least 6 hours or overnight for fermentation.
Then in a pan, add coriander seeds, fennel seeds, cumin seeds, and black pepper. Roast for 2 minutes and in a mortal-pestle crush it into a coarse powder. Special masala is ready
After resting time, the dough is slightly soft and becomes frothy.
Now add salt, green chili paste, ginger paste, coarsely grinded masala, turmeric powder, hing, white sesame seeds, and coriander leaves. Mix well.
Then add 1 tbsp hot oil and mix well. You can add a pinch of baking soda if your vada is not puffed up while frying.
Now, grease your palm with water and make round disc shape vada. You can also make vada on wet cotton cloth.
Heat oil in a pan, add vada, and deep fried on medium-low flame.
Take out fried vada on a wire rack or tissue paper and serve with green chutney.
- Use small grain rice for the flour mixture. Do not use basmati rice.
- The proportion of rice and dal ratio should be 3:1.
- To increase the self-life of flour, roast rice-dal mixture on low flame.
- Grind the rice-dal mixture into slightly coarse powder like dhokla flour.
- Use sour curd or buttermilk in flour.
- Adding 1 tbsp curd to the vada mixture helps to fasten the fermentation process.
- If vada is not puffed up while frying adds ¼ tsp baking soda to make it perfect.
- Fry vada on medium flame till it becomes crispy and golden brown from both sides.
- Ghaayda tastes great when it is served hot with green chutney and fried chilies.