Jowar Vada (Jolad Wade)

Jolad Vadi is another favourite of mine. My mami’s sister in Dharwad – Umakka is the expert in our family when it comes to this! Everytime we go to India, we have a program of going to her place to eat yummy vadis with curd! Slurrrrrrppp!! Do note that this is not a last minute preparation – you need to plan a day in advance.


Jowar Flour 4 parts, Wheat Flour 2 parts, Udid Flour (uddin hittu) 1 part, 1 part Besan Flour.

To the above add Methy Flour (fenugreek flour) about 50 grams (1/2 part), Jeera (cumin) powder about 50 grams (1/2 part) and pepper powder 25 grams (1/4 part), Green chilies, garlic, fresh chopped coriander, cumin seeds and salt.


  • Mix the materials mentioned above in first paragraph in the ratio 4:2:1:1 along with the Methy flour,  jeera powder and pepper powder and salt to taste.
  • Mix green chili paste prepared by grinding green chillies with 1 cleaned garlic bulb (whole bulb in India, 4-5 cloves in USA), cilantro and cumin seeds with the above ingredients.
  • Add water slowly with thorough mixing to make a soft dough.
  • Cover it with wet cloth and leave it overnight.
  • Next day add pre-heated oil to the dough and knead it well.
  • Take small quantity of this dough, press it on the palm in the form of a thin circle.
  • Fry it in oil to deep brown color.

Typically Served With:

Serve with  tomato sauce or raitha or curds.

4 Responses

  1. Hi,
    Can we steam this instead of frying?

  2. I tried your recipe, it comes realy trasty and nice.

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