How to Make Delicious Chickpea Flour and Semolina Vada

Updated on October 24, 2019
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Cooking is one of my passions. Though I am working, I make nutritious and tasty food at home. I use minimal oil and no artificial colors.

Chickpea flour and semolina vada
Chickpea flour and semolina vada

A Deliciously Crunchy and Unique Appetizer

Chickpea flour and semolina vada are awesome party appetizers that stand out from the rest. They are crunchy on the outside and soft on the inside.

The frying in the recipe needs to be done on high fire in order to prevent them from absorbing too much oil. These snacks are best served with sweet and sour chutney or tomato sauce.

5 stars for Chickpea Flour and Semolina Vada

Cook Time

Prep time: 10 min
Cook time: 25 min
Ready in: 35 min
Yields: 20 vadas

Ingredients

  • 1/2 cup fine wheat semolina
  • 1/2 cup gram flour (chickpea flour or besan)
  • 2 1/2 teaspoons oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon carom seeds
  • 1 tablespoon finely chopped green chilies
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon garam masala powder
  • 1/2 teaspoon salt to taste
  • 1 tablespoon ginger-garlic paste
  • 1 tablespoon kasuri methi (or chopped coriander leaves, although kasuri methi gives better flavor)
  • 1 teaspoon lemon juice
  • oil for deep frying
  • 2 pinches hing (asafoetida powder)

Instructions

  1. In a mixing bowl, add semolina and gram flour. Add 3-4 cups of water. Make a lump-free batter. The batter should be thin.
  2. Heat a deep-bottomed pan or non-stick pan. Add some oil. Throw in cumin seeds and carom seeds. Let them sizzle.
  3. Add chopped green chilies and ginger-garlic paste. Saute on low fire until they emit a nice aroma.
  4. Add turmeric powder, hing powder, garam masala powder, kasuri methi (or chopped coriander leaves), and lemon juice. Mix well.
  5. Pour gram flour and semolina batter into the pan. Add salt. Cook on a low fire, stirring continuously. When the mixture becomes thick, add a little oil. Collect the paste to form a pliable dough. Spread it on a plate to cool.
  6. Take lemon-size dough portions and shape them like chocos or squares. Apply oil on your fingers to prevent them from sticking while making the shapes.
  7. Heat oil for deep-frying. Drop the dough squares one by one into the very hot oil. Fry, turning occasionally to ensure uniform cooking. Reduce the fire once they are golden brown and crispy.
  8. Transfer to an absorbent paper towel. Repeat the same until you finish making all of the vada.
  9. Serve with tomato sauce or any sweet-sour chutney or sauce. Enjoy eating these delightful snacks!

Gram flour and semolina vada
Gram flour and semolina vada

Important Tips

1. Before frying, make sure that the oil is very hot; otherwise, the vada absorbs too much oil.

2. Fry on high heat until the vada become crispy and golden brown.

3. Serve vada hot to enjoy the crunchiness.

Photo Tutorial

Click thumbnail to view full-size
Step 1: Keep the ingredients handy.Step 2: Saute cumin, carom seeds, ginger-garlic paste, and green chilies in oil.Step 3: Add turmeric powder, hing, and garam masala powder. Mix well.Step 4: Add kasuri methi (or chopped coriander leaves) and lemon juice. Saute for a while. Step 5: Pour gram flour and semolina batter into the pan. Stir-cook on low fire, stirring continuously. Step 6: The batter becomes thick and resembles dough. Add a teaspoon of oil and bring together the dough.Step 7: Spread the dough to cool.Step 8: Take lemon-size portions of the dough. Make chocos or square shapes.Step 9: Fry them in very hot oil until golden brown and crunchy. Remove and place them on a paper towel.Step 10: Gram flour and semolina vada are ready to eat.Step 11: Serve hot with tomato sauce or any sweet-sour chutney. Enjoy the taste!
Step 1: Keep the ingredients handy.
Step 1: Keep the ingredients handy.
Step 2: Saute cumin, carom seeds, ginger-garlic paste, and green chilies in oil.
Step 2: Saute cumin, carom seeds, ginger-garlic paste, and green chilies in oil.
Step 3: Add turmeric powder, hing, and garam masala powder. Mix well.
Step 3: Add turmeric powder, hing, and garam masala powder. Mix well.
Step 4: Add kasuri methi (or chopped coriander leaves) and lemon juice. Saute for a while.
Step 4: Add kasuri methi (or chopped coriander leaves) and lemon juice. Saute for a while.
Step 5: Pour gram flour and semolina batter into the pan. Stir-cook on low fire, stirring continuously.
Step 5: Pour gram flour and semolina batter into the pan. Stir-cook on low fire, stirring continuously.
Step 6: The batter becomes thick and resembles dough. Add a teaspoon of oil and bring together the dough.
Step 6: The batter becomes thick and resembles dough. Add a teaspoon of oil and bring together the dough.
Step 7: Spread the dough to cool.
Step 7: Spread the dough to cool.
Step 8: Take lemon-size portions of the dough. Make chocos or square shapes.
Step 8: Take lemon-size portions of the dough. Make chocos or square shapes.
Step 9: Fry them in very hot oil until golden brown and crunchy. Remove and place them on a paper towel.
Step 9: Fry them in very hot oil until golden brown and crunchy. Remove and place them on a paper towel.
Step 10: Gram flour and semolina vada are ready to eat.
Step 10: Gram flour and semolina vada are ready to eat.
Step 11: Serve hot with tomato sauce or any sweet-sour chutney. Enjoy the taste!
Step 11: Serve hot with tomato sauce or any sweet-sour chutney. Enjoy the taste!

Nutritional Information

Nutrition Facts
Serving size: 1
Calories 142
Calories from Fat36
% Daily Value *
Fat 4 g6%
Carbohydrates 26 g9%
Sugar 0 g
Fiber 2 g8%
Protein 5 g10%
Cholesterol 0 mg
Sodium 32 mg1%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.
Chickpea flour and semolina vada
Chickpea flour and semolina vada

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