Bhajia, gota, vada, pakora are farsans that need no introduction, whenever on the menu they are the most wanted and enjoyed foods!! There are many leftover rice vada and pakoda recipes, but these Chokha na Vada are created with not the leftover but specially made rice-urad dal Khichri. The addition of coarse whole-wheat flour not just absorbs excess moisture from the rice but also imparts the farsapun/crispness to the vada. I chose to work with Dabhda rice specifically for this recipe as it is easily digestible and absorbs less liquid to cook, both these characteristics made it a perfect fit for these vada as I did not want them to absorb lot of oil on deep frying. The vada should have soft crumb and crispy crust.
Selecting a folk rice for this dish
Any rice variety with low liquid absorption capacity would be ideal for this vada–in other words, rices that are a little higher in amylose, which tend to cook into separate, solid grains. Use any non-glutinous rice of your choice, or try to use a rice you’ve not tried before. Whole grain rices with bran will work, too. Fritters are forgiving, so feel free to experiment!
Chokha na Vada
Ingredients
- 1 cup Dabhda rice
- 1/2 cup urad dal
- 1 cup whole wheat flour, preferably coarse ground
- 3-4 teaspoons ginger and green chili paste
- 1 teaspoon garlic paste, optional
- ½ teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon sesame seeds
- ½ teaspoon lemon juice/amchur power, to balance the sweetness of rice
- ½ cup coriander, finely chopped
- Salt to taste
- Oil for deep frying
Instructions
- In a bowl mix the rice and urad dal, wash till water runs clear. Soak the mix for 30 minutes.
- In a pressure cooker, add the mixed rice-dal, salt, 3 cups water and cook the mix as you would cook khichri or for 2-3 whistles. Turn off the flame and allow the pressure to subside.
- Turn out the cooked rice-dal into a wide bowl and bring it to room temperature.
- Add in the remaining ingredients, except oil and combine it to soft dough consistency. Taste the mix and adjust the seasoning.
- Divide the dough in lime sized balls.
- Place the dough ball on a wet cheese cloth/ old cotton cloth, press it to flatten slightly and poke hole in the middle.
- Slide the shaped vada in hot oil, one at a time and fry 4-5 vadas at a time. Fry on gentle flame till the vadas are golden brown in colour.
- Serve the vadas hot with chutney of your choice.
