Jowar vada (sorghum fritters) with moringa leaves
Ultimate superfood snack! Sorghum flour (jowar) and moringa leaves vada (fritters) makes a delicious tea time snack.
Lately moringa leaves or drumstick leaves has become my favourite greens to cook with. Easy to sort, easy to clean and its taste resembles a bit like methi which I LOVE!! I am using it in anything and everything…be it in my husband’s egg white omlette, thepla or even as a garnish on curries/dal.
The moringa tree is called a miracle tree for a reason. It is good for digestion, has 7 times more vitamin C than oranges and 15 times more potassium than bananas. The nutritional content is so high of these leaves that even pharmaceuticals have flooded the markets with moringa tablets, moringa powder, the extract to be taken daily as part of the diet.
Considering that jowar flour is also my go-to flour for many recipes (whole grain chocolate cake with zucchini, bajra-jowar dosa, muthia), I had to combine both in this delicious snack that can be prepared in less than 20 minutes. I have cooked the vada in the appe pan so keep it healthy, however, the original version calls for it to be deep fried.
These vada are also known as desai vada or khatta vada or even as chuum vada. And just the way the names are different, so are the ingredients. Though the method of preparation remains the same – the ratio of the flour used, the kind of flour used varies in each Gujarati household. Most often it is deep fried and served with kheer (rice pudding) making it a yummy treat.
In my recipe, I have used jowar flour to make the vada and added whole wheat flour to give the batter some stability. Moringa leaves add that wee bit of bitterness which goes perfectly well with tangy vada. Do try and let me know how it turned out for you.
Recipe Card
Jowar vada (sorghum fritters) with moringa leaves
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
Gujarati
PREP TIME
5 minutes (without overnight soaking)
COOK TIME
15-20 minutes
SERVINGS
serves 2
Author: Hema B Kathrani | Cuisine: Gujarati | Category: Snacks
Prep Time: 5 minutes (without overnight soaking) | Cook Time: 15-20 minutes | Servings: serves 2
Ultimate superfood snack! Sorghum flour (jowar) and moringa leaves vada (fritters) makes a delicious tea time snack.
Ingredients
- 1 cup jowar flour (sorghum flour)
- ¼ cup whole wheat flour (atta)
- 1 tsp fenugreek seeds
- ¾ cup moringa leaves washed and dry
- 4 green chilies
- ½ inch ginger
- ½ cup sour yogurt
- Salt to taste
- ¼ tsp baking soda
- 3 tbsp oil
- 2-3 tbsp of water as required
Method
- Pre-fermentation:
- Dry roast fenugreek seeds until aromatic.
- Grind it with little salt till powdery.
- In a bowl, combine jowar, whole wheat flour and baking soda.
- Add fenugreek seed powder and sour yogurt and mix it well.
- Taking little water at a time, make a thick batter.
- Leave the batter to rest for at least 6-8 hours, preferably overnight.
- Make the vadas:
- Mix the batter well and add chili-ginger paste and salt to taste.
- Add moringa leaves to the batter and combine.
- The batter should be like a cake/idli batter.
- Grease the moulds of a non-stick appe pan with few drops of oil and put it to heat on a low flame.
- Scoop 1 tbsp of batter in each mould and cover the pan with a lid.
- Cook for 3-4 minutes on a low flame and then turn the vada to cook on the other side.
- Add few drops of oil on each vada and cook for further 1-2 minutes or until golden.
- Remove the vada and serve immediately with tea or coffee.
Notes
- Make a thick batter before fermentation as it will become a bit watery after fermentation.
- Dry the moringa leaves thoroughly before adding to the batter to avoid watery batter.
- In case you find the batter too runny after fermentation, add 1 tbsp of semolina at a time to bring to the desired consistency.
- Grinding fenugreek seeds with salt will give a finer powder.
- You can store these vada at room temperature for a day. However, they do not store well beyond a day if cooked in an appe pan. Deep fried vada can be stored for 2-3 days.
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