Makai Vada | How to make Makai Vada

By Rina Vora  |  18th Dec 2016  |  
4.5 from 2 reviews Rate It!
  • Makai Vada, How to make Makai Vada
Makai Vadaby Rina Vora
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About Makai Vada Recipe

Makai Vada is a winter snack I have grown up eating, watching Maa and Grandma making it in large batches which vanished in no time. Made out of cornmeal and all time available ingredients, these used to be a popular savoury in Gujarati homes along with Bajri Ka Vada. Of course times change, preferences change but the flavour remains the same.... Yummm!!

Makai Vada is one dish which makes its accompaniments tastier. With the right mix of flavours, Makai Vada has always been everyone's favourite. This recipe by Rina Vora is the perfect one to try at home for your family. The Makai Vada recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Makai Vada is 15 minutes and the time taken for cooking is 20 minutes. This is recipe of Makai Vada is perfect to serve 4 people. Makai Vada is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Makai Vada. So do try it next time and share your experience of cooking Makai Vada by commenting on this page below!

Makai Vada

Ingredients to make Makai Vada

  • Makai ka atta/Cornmeal 1 cup
  • ginger-Green Chilli Paste 1 tbsp
  • garlic crushed 1 tsp
  • lemon juice 1 tsp
  • sugar 1 tsp
  • White sesame seeds/Til 1 heaped tbsp
  • Ajwain/carom seeds 1/4 tsp
  • curds, enough to knead a soft dough, almost 1/3 cup
  • salt to taste
  • Soda bicarb a pinch
  • oil to deep fry

How to make Makai Vada

  1. In a large bowl, take makai ka atta, mix the ginger-Green chilli paste, crushed garlic, sesame seeds, carom seeds and salt. Add the remaining ingredients except the curds. Mix well, use the curds to knead into a soft dough. Keep aside for 15 minutes.
  2. Divide the dough into 12 lemon sized balls, grease your palms and flatten the dough balls on palm of a hand using the fingers of the other hand. Prepare all the vadas similarly. Place them on a brown paper or aluminium foil.
  3. Heat enough oil in a kadhai, once it is hot, lower the flame and slide in the prepared discs gently so as to not to crack or break them. Be sure to lift them up very gently from the paper/foil.
  4. Raise the flame to medium and deep fry till reddish golden. Do not fry too many pieces at the same time, they might stick to each other or simply break while turning them upside down. They can be had fresh or stored in a dry, airtight container. They keep good for a good 10 days in winter.
  5. You can prepare bajre ke atte ka vada similarly. Adding garlic is optional, it enhances the flavor though. Many people add fresh, chopped methi leaves too.

My Tip:

Since its a winter snack ehen green garlic is available abundantly, you can replace the normal garlic with fresh green garlic, the taste is awesome. Once you put the vadas in for deep frying, do not disturb them for a few seconds, they might just break.

Reviews for Makai Vada (2)

aliza singha year ago

nice dish!

Inder tiwaria year ago

i will surely try it maam