A - Z Karnataka Recipe Series ~ J for Jolada Vade / Jowar Vadi

So far in my A - Z Karnataka Series
A - Akki Halbai
B - Biscuit Roti
C - Congress Kadalekayi
D - Davanagere Benne Dose
E - Ellu Pajji
F - Field Beans / Avarekalu Payasa
G - Girmit
H - Hitakida Avarekalu Huli
I - Iyengar Bakery Style Masala Toast

Today we are onto the alphabet "J' in my A - Z Karnataka recipe series. This alphabet was a no brainer considering that there are not many ingredients that start with 'J' in Kannada language and jowar aka jola is a staple in the northern parts of the state. I did not even try to explore a 'J' recipe as I had early on decided that I am going to cook something using this millet. 

There are several jowar based recipes in Karnataka cuisine including rotti, mudde and these vade. Jolada rotti aka sorghum flour flat bread is a staple meal in northern Karnataka, and eaten on a daily basis. I would have loved to post the recipe if I had mastered the art of jowar roti making which seriously needs some skill and expertise. These vade or vadi also come from the northern Karnataka region and eaten as a snack though they make a great lunch item too. They are almost spicy on their own and there is no need to toil for a side dish to go with these vadis. They pair well with a simple coconut or peanut chutney.

There are two ways to make these vadi, the following one being the simple one prepared using dry ingredients. The other method involves using freshly ground paste of skinned black gram and other ingredients which needs some advance prep work. These vade or vadi are not like the regular, crispy fritters though they are called so. They look like pooris and are prepared on the similar lines as bedmi poori, a famous breakfast option from the northern parts of India.

Ingredients: (Yield - 25 to 30 vade)
1 cup sorghum flour / jowar flour 
1 cup wheat flour 
2 - 3 tbsp. gram flour / chickpea flour 
2 - 3 tbsp. skinned black gram flour / urad dal flour
1 tsp. salt
1 tsp. red chili powder or to taste
1 tbsp. coriander powder
1/2 tbsp. cumin powder
A handful of cilantro leaves, minced
A sprig of curry leaves, minced
Lukewarm water to prepare the dough 
Oil to fry vade

Directions:
* Combine all ingredients except water and oil in a mixing bowl.
 
* Add luke-warm water in small increments and knead into a stiff and smooth dough. (I used a little less than 1.5 cups). Add 1/4 tsp. oil to the prepared dough and knead once. Cover and let the dough rest for a couple of hours. 

* Knead the dough again for few seconds before making the vadi. Pinch big marble sized portions of dough and shape them to smooth balls. Work with one portion at a time while keeping the rest covered.
* Heat about 1-5 to 2 cups oil in a pan / small kadai on medium flame. There is no need to bring the oil to a smoking point. Pinch a small portion of the dough into the hot oil. If it immediately swims to the surface, then the oil is hot enough to fry. If the dough ball stays at the bottom, then it needs some more heating. 
* Grease a rolling board / work surface or a thick plastic sheet. Pat a dough ball into a thin, 3 - 4 inches circle of uniform thickness with greased fingers. Sprinkle some white sesame seeds on top and press, if preferred. (I used sesame seeds only for first batch as some of the sesame seeds don't stick to the vadi while frying.)

* Gently drop it into the hot oil from the sides. It usually starts puffing up and if it doesn't, gently tap it with the back of the ladle. (Don't worry if it still doesn't puff up. Some may not puff up.)

* Flip it once it puffs up and cook the other side as well. for few seconds. Remove with a slotted spoon and place it on a plate lined with absorbent paper towels.

* Repeat the shaping the dough circles and frying part with the remaining dough.  
* Serve them with coconut or peanut chutney or peanut powder. 


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