Makkai aur Methi Vada or Dhabera recipe|Learn how to make winter special Makkai Methi Dhabera made with fresh fenugreek leaves and cornmeal
Makkai aur Methi Vada or Dhabera is a popular Gujarati snack, that is made with healthy iron-rich fresh fenugreek leaves and healthy flours like makki atta/cornmeal, millets flour(bajra/jowar) and whole wheat flour.
The recipe is on Tarla Dalal’s site, I love the collection of recipes especially the traditional Gujarati recipes.
What is Makkai aur Methi Vada/Dhabera
For those who don’t know about Vadas/ Dhabera are fried dumplings made with lentils or flours with or without fresh veggies.It is eaten as an afternoon snack with yogurt or curd or in the evening with tea. I made it for the first time and everyone in the family loved it. We enjoyed with spicy green chutney and tangy tamarind chutney.
Fresh Fenugreek Leaves or Methi
I love fresh methi leaves and in winters use it at least once a week in veggies and making flatbreads like Methi Parantha, Missi Roti or Methi Dal Pooris , Bajara Methi Poori or veggies like Aloo Methi, Gajar (Aloo) Matar Methi ki subzi(dry mixed veg of carrots, peas and fenugreek leaves),or our favourite Malai Methi Matar or use in koftas, or in preparing saag. Check my Sarson ka Saag recipe.
Benefits of Fresh Fenugreek Leaves
Though methi/fenugreek leaves are bitter in taste but are a rich source of iron, calcium, magnesium and dietary fibers. It helps in reducing cholesterol, blood sugar, aids in digestion, relieves constipation and good for skin and hair. Fenugreek leaves are native to India and available during winter months. People use it in various food preparations. Methi leaves are also dried and stored for use when fresh methi is not available. Here in USA, we get these fresh leaves during winters at Indan grocery stores.
I made these vadas as the theme this week for Foodie Monday blog hop this week is Fresh Methi. I already have Methi Parantha and Missi Roti on the blog. A few days back I had bookmarked this Tarla Dala Recipe and decided to give it a try. I make flatbread with fresh methi leaves using different mixed flours, these vadas. Weather today was perfect for making a fried snack. Cold and chilly.
The original recipe had Bajara flour along with Makkai, Jowar, Whole Wheat and Semolina. I did not have Bajra flour so I skipped it. Also, the recipe states that traditionally these are pan fried but I deep fried these vadas. These can be made and served for tea parties or can be eaten for even for breakfast. A wholesome and filling snack to carry while traveling. We all relished these vadas with Chutneys, and next, I am going to try the pan-fried version that is less oily and will update that version also in the post.
Let’s see how I made these delicious crunchy vada or dhabera..
Makkai Methi Vadas/Dhebra
- 1 Cup Fresh Fenugreek Leaves or 1 small bunch
- 1 Cup Makkai Flour/Cornmeal
- 1/2 Cup Jowar Flour/Sorghum Flour
- 1/4 Cup Whole Wheat Flour
- 2 Tbsp Semolina Flour
- 2 tbsp Yogurt/Curd
- 1-2 tsp Oil
- 1 tbsp Ginger-Garlic and Green Chilli paste
- 1 tsp Cumin seeds
- 1 tbsp Sesame seeds
- 1/4 tsp Asafoetida
- 1/2 tsp Sugar
- Salt to taste
- Wash nicely Fenugreek leaves, clean all the dirt.
- Finely chop the leaves.
- Mix all the flours along with the leaves and other ingredients together.
- Knead a soft dough, use water as required. Remember leaves too leave some water and also there is yogurt to moisten the flour.
- Divide the dough into16-18 equal portions and flatten into a patty around 1 cm thick.
- Heat oil in a kadhai/ heavy bottomed pan and when the oil is hot enough, deep fry the vadas till golden brown in color. Do not fry the vada in very hot oil as the inside will remain raw and outer side will be hard.
- Serve hot with chutneys of your choice along with some curd or tea. If not having immediately, cool completely and store in an air-tight container. These stay good for 2-3 days.
Do try these Vadas/Dheberas if you haven’t tied yet. Kids to will love these and once you get their approval, you can pack these for lunch with chutney of their choice like mint yogurt dip. To make it gluten-free, leave whole wheat flour and semolina flour and use millet flour.
I am taking these for our 177 #Foodiemonday bloghop group where the theme this week is Magic with Fresh Methi leaves. The theme was suggested by Sasmita who blogs at First Timer Cook. Do check her wonderful blog. Thanks, Sasmita for this wonderful theme.
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