Jowar Vada: Sorghum Fritters - Herbivore Cucina

Fritters made from sorghum flour, Jowar Vada is a delicious snack. Crisp outside, soft inside and super flavorful; these are an absolute must-have for Diwali and beyond!

Fritters are always such a great idea! They can be made in SO many different ways using various ingredients.

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.

We love having fritters made by dipping vegetables in gram flour and deep frying. These are also called Pakoras.

On the other hand are vadas, made using different flours. From urad dal and moong dal to gram flour 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!

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, this Gujarati recipe is something I learnt 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 Vadas or Khaata Vada too.

Khaata Vadas which literally translates to 'Sour Fritters', these are made using fermented batter making them 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 often made for Diwali. Kali Chaudas is a day before Diwali and that is when these fritters are made. They are best enjoyed with some spicy cilantro chutney on the side.

These Jowar Fritters

Super easy to make, these vadas are a favorite on occasions and throughout the year!

These are delicious and taste best with cilantro chutney and tea

Jowar vada can be made a day before and it stays well

These vadas make great snacks or side for a meal

The batter for this vada can be refrigerated for a couple of days

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.

This recipe was once super popular and is now getting lost. Documenting such recipes is really important to ensure the future generations are able to refer back to them!

Ingredients

Jowar/Sorghum: The most important ingredient, jowar is generally used as whole. It is a kind of millet and is ground to make the better. However, jowar flour can be used too.

Wheat and Urad Dal: Wheat and urad dal are other important ingredient here. It is a great binder for the sorghum flour.

Again, these can be used in ground form or as flours. Urad Dal flour can be easily found 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.

Spices: Indian spices like red chili powder, turmeric powder, salt and sugar are used in the recipe. They are required for taste and flavor.

Green Chili and Cilantro: Cilantro adds a TON of flavor to the recipe and chili is needed for spice. If you want a milder version, reduce the chili.

Baking Soda: An ingredient needed to make the fritters soft, baking soda can be used or an instant fruit salt like ENO can be used too.

Step by Step Instructions to make Jowar Vada

1- In a large bowl mix together jowar, wheat and urad dal flour with yogurt.

2- Add enough water to make a thick batter. Mix well and 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.

5- Heat oil to medium high. Once the oil is hot, drop a dollop of the better in it.

6- Fry the vadas till crisp on all sides and remove on paper towels to drain excess oil.

7- Serve with masala chai and cilantro chutney.

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 is believed to kick start the fermentation process.

Using baking soda in the recipe needs the batter to be mixed really well. Using a stand mixer with the beater attachment works well too.

The amount of green chili can be reduced to make the vada less spicy.

Fry them on medium high so that the fritters cook through and are crisp outside.

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.

This post has been updated in July 2021 from the recipe archives, first posted in 2014.

Yield: 3

Author: Smruti