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Makkai Methi Vadas/Dhebra

Cornmeal and fresh Fenugreek leaves dumplings with added millets and whole wheat flour, deep fried or pan fried and served as an afternoon snack or evening snack. Learn how to make this popular Gujarati Snack Makkai Methi Vada/Dhebra
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Appetizer, snacks
Cuisine: Gujarati, Indian
Keyword: Farsaan, Gujarati Cusine, Gujarati Snack, Makki Dhebra
Author: Swati


  • 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.