Thursday, October 23, 2014

Jowar Vada: Sorghum Fritters

Kali Chaudas or Naraka Chaturdashi is a Hindu Festival that is celebrated on the 14th day of the dark half of the Hindu month Kartik in Western India, especially Gujarat. It is believed to be a day that you do away with evil and start life afresh with positivity. On this day people worship their ancestors/ Kul Devi to ward off all evils.

On this day, our family tradition is to make Jowar Vada, a delicacy enjoyed by all the members of the family. Jowar or Shorghum is a millet used in conjunction with wheat and udad to prepare these tasty fritters. This recipe has been passed on from the previous generations to the next, and I have got it from my Mother-in-law :) Pretty straight forward to make, these fritters go perfect with spicy Green Cilantro Chutney.

Jowar 1 cup
Wheat 1 cup
Gota Udad 1 cup
Yoghurt 1/2 cup
Ginger Chilli paste
Turmeric powder, Red Chilli Powder 
Sesame seeds
Cilantro, finely chopped
Soda bi-carbonate, a pinch
Oil to fry

Grind Jowar, Wheat and Udad together to form a paste. The coarseness depend on how you like the vada to be. Alternatively, mix the three flours in the ratio 1:1:1. Soak this mixture in 1/2 cup yoghurt for 8-10 hours. Add water as required to form a dough thats as thick as cake mixture.

After the mixture has soaked, add everything else except oil and mix well. Heat oil in a pan, drop the vadas slowly in the oil and fry till golden brown. Drain oil on kitchen towel. Serve hot with Cilantro Chutney or Gujarati Dal.

Also try these Green Moong Dal Fritters.


  1. Do you still ferment the batter if you grind the jowar, wheat and udad?

    1. Yes fermentation has to be done in both cases.