Jowar Vada: Sorghum Fritters

Fritters made primarily from sorghum flour; Jowar Vada or Desai Vada is a delicious snack.

Crisp outside, soft inside and super flavorful; these are an absolute must-have for festive days like Diwali and beyond! 

Fritters are always such a great idea! Having fritters for an evening snack was my favorite thing growing up. Sundays used to be for indulging and fritters topped the list of indulgent recipes. Sabudana Vada, Methi na Gota, Kanda Bhaji and Green Moong Dal Vadas are definitely favorites.

We love having fritters; dipping vegetables in gram flour and deep frying. These are also popularly known as Pakoras. 

On the other hand are Vadas, made using different flours. From urad dal vadas and moong dal vadas to gram flour bhajjis and these jowar flour fritters; we love them all. 

When served with some Masala Chai, tomato ketchup and spicy cilantro chutney, they can easily become a complete meal! 

Jump to:

• What is Jowar Vada
• Why this recipe works
• Ingredients and Substitutions
• How to make this recipe
• Expert Tips and Notes
• Recipe FAQs
• Pairings
• More Gujarati Recipes to try
• Jowar Vada: Sorghum Fritters

What is Jowar Vada

A form of fritters made using fermented sorghum flour and spices, these Jowar Vadas are crisp outside and perfectly soft inside.

A recipe that is among the forgotten recipes from India, I learnt this Gujarati recipe from my mother in law. 

These vadas are popular in several Gujarati families in Surat, Valsad and Baroda; cities of the state of Gujarat. They commonly refer to these as Desai Vada or Khaata Vada too.

Khaata Vadas literally translates to 'Sour Fritters'. These use a fermented batter and so taste a little sour. Adding salt and other seasonings balances the sour taste and a pinch of sugar or jaggery makes it even more amazing! 

These fritters are popular for Diwali. Kali Chaudas is a day before Diwali and that is when we make these. They are perfect with spicy cilantro chutney on the side.

Why this recipe works

• These vadas are a favorite on occasions plus throughout the year! These are great for Kali Chaudas, Divaso, Sitala Satam and other occasions. It is one of the recipes that are slowly getting lost in the newer generation. It is a treat worth trying for sure!
• These vadas are great as a snack, an appetizer or side. They are delicious and taste best with cilantro chutney and tea. On Kali Chaudas we often serve it with Doodh Paak or Kheer.
• Jowar vada can be made a couple of days before. Fry and cool completely. Then refrigerate it for 2-3 days. Enjoy warm by reheating in the air fryer or oven.
• The batter for this vada is perfect to refrigerate for a couple of days. This makes it a great make ahead recipe.
• Given that these vadas last long, they are perfect for travel. They do not need to be heated before heating and are great as a snack with some Masala Chai.

Overall, the recipe has been a favorite in our family and now getting popular among friends too. Give it a try and you will be in love with the slightly tangy, spicy and savory vadas too.

Ingredients and Substitutions

• Jowar/Sorghum: The most important ingredient in the recipe is whole jowar. It is a millet and we grind it to a flour before using. However, jowar flour works too.
• Wheat and Urad Dal: Wheat and urad dal are other important ingredients here. They are great binders for the sorghum flour. Again, these flours work too. Both the flours are available in the Indian stores. 
• Yogurt: Yogurt is great in the recipe to add some sour taste and flavor. Plus, it aids fermentation of the batter. Plain yogurt is the only one that will work here. However, we cannot use flavored yogurt.
• Spices: We use some Indian spices like red chili powder, turmeric powder, salt and sugar in the recipe. They are great for taste and flavor. 
• Green Chili and Cilantro: Cilantro adds a ton of flavor to the recipe and chili is needed for spice. However, if you want a milder version, reduce the chili.
• Baking Soda: An ingredient needed to make the fritters soft, baking soda works well. We can also use an instant fruit salt like ENO. 

See the recipe card for detailed ingredient information, measurements and nutrition.

How to make this recipe

1- In a large bowl mix jowar, wheat and urad dal flour with yogurt. Add enough water to make a thick batter. Mix well.

2- Set aside for 8-10 hours in a warm place till small bubbles are visible on the surface.

3- Once the batter is fermented; add red chili, chopped cilantro, ginger chili paste, turmeric powder, sesame seeds, baking soda, salt and sugar. 

4- Mix everything well till the batter is fluffy and light. Add some water if required. This step is required for soft vadas.

Pro Tip: Add the batter and whip it in the Kitchen Aid using the balloon whisk. It is the easiest way to fill air in the batter.

5- Then heat oil to medium high. Once the oil is hot, drop a dollop of the batter in it.

Pro Tip: Use a cookie scoop or spoon to make round vadas. Dip it in water and watch the mix slide off the scoop easily.

6- Fry the vadas till crisp on all sides.

7- Then remove on paper towels to drain excess oil.

8- Finally, serve with Masala Chai and Spicy Cilantro Chutney.

Expert Tips and Notes

• To ensure the batter ferments well, it is best to mix the flours with yogurt and water using your palms. The heat from them helps kick start the fermentation process.
• Baking soda works well when we mix the batter properly. Using a stand mixer with the beater attachment works well too.
• Adjust the amount of green chili to make the vada less spicy. Adding jalapeños works well too.
• Fry them on medium high so that the fritters cook through and are crisp outside. Do not fry them on high flame else the centers will not cook properly.
• The vada can be kept at room temperature for a day or refrigerated for 4-5 days. They taste great at room temperature or when heated up for a few seconds in the microwave. 

Recipe FAQs

Pairings

More Gujarati Recipes to try

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