If you are an evening snack freak and love to explore variant dishes, then surely you would love these crispy Maddur Vadas made with 3 types of flours which are easily available in our kitchens. Unlike Medhu Vadas, these vadas/vade do not need fermentation for hours.
A FUSS FREE AND THE EASIEST TO MAKE VADAS
I call them the easiest to make vadas as the process of making them is fuss-free. The batter is kneaded like normal dough and then the small lemon sized balls are flattened to deep fry golden like fritters. These vadas are super crisp outside with a soft texture inside. Lots of onions and curry leaves make their taste divine
HOW MADDUR VADE GOT IT’S NAME?
The Maddur Vada or vade is a Karnataka delicacy and a speciality of one of its town called Maddur which is in the Mandya district of Karnataka. Maddur lies between the cities of Bangalore and Mysore and Maddur Vada is frequently sold on trains and in buses that traverse these two cities. (Source: Wikipedia)
Preparation time – 15 min
Resting time – 60 min
Cooking time – 20 min
Makes – 18-20 (medium-sized)
Type – Evening snacks/ Breakfast
Author – Bharti Dhawan
• Rice flour – 1 cup (200 gms)
• Fine sooji/semolina – 1/2 cup (100 gms)
• Maida/Fine flour – 1/4 cup (5o gms)
• Finely chopped onions – 1 cup
• Curry leaves – 12-15
• Coriander leaves – 1/4 cup
• Finely chopped green chillies – 1 tsp
• Finely chopped ginger – 1 tsp
• Cumin seeds/jeera – 2 tsp
• Salt – 2 tsp or to taste
• Red chilly powder – 2 tsp or to taste
• Black pepper powder – 1 tsp
• Oil – 1 tbsp for batter+ sufficient for deep frying
• Water to make the dough – as required
HOW TO MAKE MADDUR VADA?
1- Take a broad bowl or paraat and add all the ingredients except water and oil for frying
2- Add 1 tbsp oil and rub everything with hands, mixing well
3- Add little water at a time to make a soft dough. Make a ball and cover with a wet kitchen towel for 1 hour
4- After 1 hour knead the dough again and divide it into equal-sized balls.
5- Wet your hands and keep 1 ball between your palms to press to flatten them. Make a hole in the centre with the finger. Prepare all like this neither too thick nor too thin
6- Next, heat oil to high temperature first, bringing down to medium and add 2 -3 vadas at a time. Avoid overcrowding them.
* One precaution is to take care that doesn’t fry them at low flame otherwise they will soak more oil
7- Keep flipping vadas so that they fry both sides golden brown. Take them out on an absorbent paper
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