wellhealthorganic.com Maddur Vada: Maddur vada, beloved as an evening snack in Karnataka, is a crispy fried delight enjoyed by many. Crafted from a blend of rice flour, semolina, all-purpose flour, onions, and a medley of herbs and spices, Maddur vade tantalize the taste buds with every bite.
Maddur Vada
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
- Cuisine: Karnataka, South Indian
- Course: Snacks, Starters
- Diet: Vegan
- Difficulty Level: Moderate
Ingredients:
- ½ cup Rice Flour
- ¼ cup All-purpose Flour
- ¼ cup Fine Sooji (Rava or Cream of Wheat)
- ½ cup Onion – Finely chopped or 1 medium to large onion, finely chopped
- 1 to 2 Green Chilies – Finely chopped
- 8 to 9 Curry Leaves – Chopped
- 3 tablespoons Coriander Leaves – Chopped
- Salt, as required
- 1 pinch Hing (Asafoetida) – Optional
- 1 tablespoon Oil, for heating
- 4 to 4.5 tablespoons Water, or as required
- Oil, for deep frying
Also Read: Veg Puff
Instructions:
Preparing Maddur Vada Dough:
- In a bowl, combine ½ cup rice flour, ¼ cup fine sooji, and ¼ cup all-purpose flour.
- Add ½ cup finely chopped onion, 1 to 2 finely chopped green chilies, 8 to 9 chopped curry leaves, and 3 tablespoons chopped coriander leaves.
- Season with salt as per taste and optionally add a pinch of hing (asafoetida).
- Mix the ingredients thoroughly and set aside.
- Heat 1 tablespoon oil until hot and pour it into the flour-onion-spice mixture. Mix well using a spoon.
- Gradually add 4 to 4.5 tablespoons of water, mixing to form a soft dough, akin to chapati dough. Adjust water quantity based on the ingredients’ moisture levels.
- Knead the dough until smooth. If too sticky, add 2 to 4 teaspoons of all-purpose flour; if too dry, sprinkle water and continue kneading.
Frying Maddur Vada:
- Heat oil in a kadai or pan for deep frying. Take a small to medium portion of the dough and shape it into a round ball or patty.
- Place the dough on a plantain leaf or a ziplock bag, then gently press it to form a round patty, approximately 0.25 to 0.3 mm thick.
- Test the oil temperature by adding a small piece of the dough; if it rises gradually and steadily, the oil is ready.
- Fry the prepared vada on medium flame until one side turns light golden. Be patient to prevent breakage.
- Carefully flip the vada and fry the other side until crisp and golden.
- Use a slotted spoon to turn the vada occasionally for even frying.
- Once golden and crispy, remove the vada with a slotted spoon and drain excess oil on kitchen paper towels.
- Repeat the frying process for the remaining dough.
- Serve Maddur vada hot with coconut chutney or your preferred dip.
Also Read: Kaali Daal
Notes:
- Adjust the recipe quantity as needed.
- Add water gradually while preparing the dough.
- Asafoetida is optional.
- Optionally include finely chopped ginger or grated coconut for variation.
- Substitute hot ghee for hot oil if desired.