Valasdi Wada/Desai Wada | How to make Valasdi Wada/Desai Wada
- Prep Time
- Cook Time
About Valasdi Wada/Desai Wada Recipe
Roasted Flour Wada (Sakela lot na wada) as we know are also called "Desai Wada" made by a Gujarati Desai Community requires a slow roasting of Rice and Dal each individually and ground into a coarse flour,it requires to be stored airtight container. Array of items can be made from roasted flour and my Paa’s favourite is WADA. I wasn't lucky enough to get a handwritten recipe of my Granny but Mom could get recipe from my Aunts which I further revalidated on Taste and Texture by making it from my Paa. Wadas made up of roasted flour is a mixture of slow roasted Rice and dals is a treasure of South Gujarat Kitchens is a heirloom recipe of my family and Yes I have handwritten this recipe for future generations to carry forward the Legacy.
Valasdi Wada/Desai Wada is delicious and authentic dish. Valasdi Wada/Desai Wada by Chatorii Ladki is a great option when you want something interesting to eat at home. Restaurant style Valasdi Wada/Desai Wada is liked by most people . The preparation time of this recipe is 20 minutes and it takes 20 minutes to cook it properly. Valasdi Wada/Desai Wada is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Valasdi Wada/Desai Wada. Valasdi Wada/Desai Wada is an amazing dish which is perfectly appropriate for any occasion. Valasdi Wada/Desai Wada is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Valasdi Wada/Desai Wada at your home.
Ingredients to make Valasdi Wada/Desai Wada
- 1 cup
- 1 cup
- 1 Cup
- Tuvar 1 Tbspns
- Chana 1 Tbspns
- Urad 1 Tbspns
- 1 cup
- Chilli paste 1 Tbspns
- powder 1/4 tsp
- A Pinch of
- to taste
- for Deep Frying Wadas
How to make Valasdi Wada/Desai Wada
My Tip:1. Grain-Dal should be ground COARSE to give crispy-bite texture 2. Keep the spice level more prominent to make more it flavorful Best part of these wadas are that they were used as travel food as well because locals eat them even when they are not hot.