|1.||Maida 1/4 cup|
|2.||Chiroti rava / fine sooji / semolina 1/4 cup|
|3.||Rice flour / biyappindi / arisi maavu / akki hittu 1/4 cup|
|4.||Besan / gram flour / senaga pindi / kadalai mavu / kadale hittu 1 tablespoon|
|5.||Butter 1/2 tablespoon|
|6.||Curry leaves, chopped, 2 sprigs|
|7.||Coriander leaves, chopped, 1/4 of a bunch|
|8.||Green chilies, chopped, 2-3|
|9.||Onion 1, big, chopped OR onions 2, small, chopped|
|10.||Hing 2 pinches|
|11.||Salt to taste|
|12.||Oil 1-2 teaspoons for dough; oil for deep frying|
|13.||Water as required|
onion, curry leaves, coriander leaves, green chilies and salt, with a
Press the mixture to the bottom.
Keep aside for about 10 minutes.
If you mix the onion and leaves with salt, the Maddur vada will remain crispy for more time because this mixture releases water.
sooji, hing and butter.
till it becomes hot.
Add hot oil on top of the butter.
little water and mix.
Repeat the above process till the mixture becomes slightly firm dough.
Knead the dough for a few more seconds.
oil in a kadai.
lemon-size balls from the dough.
an aluminium foil or plastic sheet with a few drops of oil.
a ball. It should be thick
and have a round shape.
if the oil is hot.
Keep the flame to medium.
Lift a corner or edge of the aluminum foil with one hand and peel the flattened dough with the fingers of the other hand.
Carefully and gently drop the flattened dough into the oil.
Add more raw vadas, depending on the quantity of oil.
the vadas when they rise from the bottom.
till both sides turn to brown.
Remove the vadas and place them on napkin papers to let these absorb the excess oil.
Maddur vada or Maddur vade is ready.
|TIPS||Maddur Vada Recipe|
|1.||If you do not like onions, reduce its quantity. Do note, however, onion is a key item that gives this vada a delicious taste.|
|2.||To retain the crispiness of this snack for more time, reduce the flame to sim, in Step 10, after the vada turns light brown, and fry till the vada becomes brown.|