There is also a combination of red and green chilli for colour and heat. The sourness lent by fermentation is balanced with jaggery. They are best eaten the next day and stay well for few days (no wonder they make perfect travel partners with Sukhdi and Thepla).To aid the digestion of millets the dough is allowed to ferment. The vada are never melt in the mouth, but they also should not be chewy. And it is not just about the flour mix! The key is to strike the balance of flavours and texture. bajra+wheat, maize+wheat, jowar+wheat or multi-grain – the combinations can be anyone’s fancy. It is a preparation that has received lots of love from communities across Gujarat, as each region has its concoction of millet+grain mix. No wonder it came as a surprise when I learnt that Gujarati cuisine holds a spectrum of this millet and grain vada I mention here. Since these puffed, deep-fried discs failed to charm me, I maintained my distance. Instead, Bhajiya or Gota was my preferred choice of fritters to welcome the chill rains and the wet-wet weather brings with it ( a rarity these days). ![]() Vada ane Cha (Vada and Chai) – a jugalbandi I found hard to comprehend until few years back.
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