1cupCorn Flour( the type we get to make Corn tortillas,available at any store)
½cupBajra Flour(Millet)
½cupAtta(Wheat flour)
¼cupSemolina AKA Sojo or Rava - I use fine variety
Green Chili, ginger and garlic - crushed into a paste (to your tastes)
1cupFinely Chopped Fresh or 1/2 cup Dried Fenugreek Leaves if desired
Salt, Sugar, lemon juice or citric acid crystals (to taste)
Enough yogurt to bind the dough- make sure it is a little sour. Leave yogurt out overnight for it to become sour.
turmeric - 1/2 tbsp(optional)
Sesame Seeds - around 4 tbsp
1tbsp- Hot Oil
Oil for frying
Instructions
Into the bowl, mix all the flours together. Make a well in the center. Add the hot oil, the crushed JGG paste, and all the seasonings, along with the sesame seeds. Add yogurt slowly and bind to make a semi soft dough. Mix well and have a taste. Leave the dough overnight to ferment. Check in the morning and knead it again to make it smooth.
The next day, when ready to make these vadas...do some prep work. Get the oil ready to fry. Take a medium ball of dough and roll into a ball. Put the ball of dough on the plastic. With your fingers, pat it into a small round patty as shown in video.
Slip the patty into the hot oil, being very careful. Let the theplas brown all over and take them out on medium heat. When done, remove from the oil. Drain on paper towels. Store in an air-tight container after letting them cool thoroughly. They will keep well for a few days.