Desai wada Na, I did not invent or name this dish neither did my grandmother.

This is one traditional and elite recipe acquired from generation to generation in Desai community! I have seen maa and dadi making it during Randhan chhath, Kaali Chaudas and during number of Desai wedding rituals. As a child I was always wondering about how they manage to create such perfect round shaped wadas with three fingers and a thumb out of ONLY batter. Unlike Bataka wadas (which has aloo ball inside batter, which we can actually hold using our fingers :p sorry for the silly example!) After my own marriage, today the first attempt at making it with maas calls/texts helpline and the wheat-jowar flour mix sent by her from Gujarat as well [Maa ka pyaar!;)]. Ingredients: 2 cup Wheat flour - Coarsely ground 2 cup Jowar flour - Coarsely ground 5 tab spoon Curd 2 tab spoon Oil Coarsely ground bhune methi seeds A pinch of Sanchoro/Papad kharo/kharo Asafoetida Jaggery Green chilli and ginger paste Salt Turmeric powder Method: Take coarsely ground wheat and Jowar flour in equal proportion. Add 3 tab spoon curd, sanchoro, lukewarm water, oil and keep the dough aside for at least 7 to 8 hours. Just before making the wadas, add remaining 2 tab spoon curd, asafoetida, turmeric powder, green chilli-ginger paste, salt, jaggery, bhune methi seeds, water according to requirement. Make wadas using 3 fingers and a thumb and fry at medium flame. Fry till more than medium brown. Be careful with the amount of sanchoro, it can make them soggy.