MADDUR VADA

Maddur vada is a famous South Indian deep-fried snack that was originated in Maddur, a town in Karnataka. It is especially popular in city of Bangalore and Mysore. It is cherished as a travel snack and a classic example of Karnataka’s simple yet flavourful cuisine.

Maddur vada is a crispy, flat and golden-brown fritters made from rice flour, semolina (rava) and maida with chopped onions and green chillies. The dough is mixed with hot oil or ghee, which gives the vada its distinct crunch and flaky texture.

Maddur vada is usually served with COCONUT CHUTNEY or simply with a cup of strong filter coffee or tea.

ABOUT THE RECIPE:

Maddur vada is an instant recipe. This recipe doesn’t really need any soaking or grinding, unlike other vada. It is really easy to make, and requires a maximum of just 30 minutes to make. I usually make this recipe when we have a sudden guest or to satisfy a craving.

I usually use hot oil for this recipe. Ghee or melted butter can also be used instead of hot oil. Also, make sure to use roasted rava (semolina) for this recipe. Roasted rava gives a fluffy and firm interior to the vada, compared to plain unroasted rava.

INGREDIENTS FOR MADDUR VADA:

• RICE FLOUR – 1 CUP
• ROASTED RAVA – 1/2 CUP
• MAIDA – 2 TBSP
• ONIONS (MEDIUM SIZE/ FINELY CHOPPED) – 1 NO.
• GREEN CHILLIES (MEDIUM SPICY/ FINELY CHOPPED) – 2 NOS.
• SALT – AS REQUIRED
• OIL – FOR FRYING

HOW TO MAKE MADDUR VADA:

• In a mixing bowl, add 1 cup of rice flour, 1/2 cup of roasted rava, 2 tbsp of maida and salt.

• Heat 1/2 cup of oil and add it to the mixing bowl.

• Using a spoon or spatula mix them gently, and then use your hands to mix everything well.

• Add little water at a time and mix it to a thick dough. The dough has to be thick. Since the onions when added, might ooze out some water.

• Then add chopped onions and green chillies to it. You can also add chopped curry leaves to it.

• Mix everything really well. It will form a thick and slightly soft dough. Then cover it and let it rest for 30 minutes.

*To check for the consistency, take a small portion of the dough, roll it, place it between your palm and press it. It should be easy to press and should hold its shape while you remove it from your palm.

• After 30 minutes, heat a kadai and add oil to it.

• Meanwhile, divide and roll the dough into equal portions. This recipe makes around 15 vada.

• Take a portion, place it between the palm and gently press it. It should be slightly thin and shouldn’t be too thick or too thin. Slightly tap to the sides to make it to a perfect round shape.

• Add a small piece of the dough in the oil, to check for the temperature. It should start to bubble as soon as you add it to the oil. Also, it shouldn’t turn brown immediately. When it starts to turn brown immediately, turn off the flame. Wait for 5 minutes, and then turn it on.

• When it is at the right temperature, add the shaped dough to the oil. Fry them in batches and do not crowd them.

• Turn them in a definite interval, and fry them until it turns golden brown in color.

• Once it turns golden brown in color, filter the oil and transfer it to a plate with tissue paper. The tissue paper helps to absorbs the excess oil.

• Repeat the process with the remaining dough.

YUMMY AND DELICIOUS MADDUR VADA IS READY.

PRO TIPS:

• Add hot oil, ghee or melted butter to the flour while mixing it to a dough. This gives the vada a flaky and crunchy texture.
• The dough has to be thick and slightly soft. This consistency helps to make a perfectly shaped vada.
• To check for the consistency of the dough, take a small portion of the dough, roll it, place it between your palm and press it. It should be easy to press and should hold its shape while you remove it from your palm.
• Resting the dough for 30 minutes is mandatory.
• The oil has to be maintained at the right temperature for frying the vada. If the oil is not hot enough, the vada will absorb excess oil and if the oil is too hot, the vada can turn brown immediately.

MADDUR VADA

Recipe by foodpassion1513

Servings

7

servings

Prep time

30

minutes

Cooking time

15

minutes

Calories

250

kcal

Maddur vada is a famous South Indian deep-fried snack that was originated in Maddur, a town in Karnataka. It is especially popular in city of Bangalore and Mysore. It is cherished as a travel snack and a classic example of Karnataka’s simple yet flavourful cuisine.
Maddur vada is a crispy, flat and golden-brown fritters made from rice flour, semolina (rava) and maida with chopped onions and green chillies. The dough is mixed with hot oil or ghee, which gives the vada its distinct crunch and flaky texture.
Maddur vada is usually served with COCONUT CHUTNEY or simply with a cup of strong filter coffee or tea.

Ingredients

• RICE FLOUR – 1 CUP

• ROASTED RAVA – 1/2 CUP

• MAIDA – 2 TBSP

• ONIONS (MEDIUM SIZE/ FINELY CHOPPED) – 1 NO.

• GREEN CHILLIES (MEDIUM SPICY/ FINELY CHOPPED) – 2 NOS.

• SALT – AS REQUIRED

• OIL – FOR FRYING

Directions

• In a mixing bowl, add 1 cup of rice flour, 1/2 cup of roasted rava, 2 tbsp of maida and salt.
• Heat 1/2 cup of oil and add it to the mixing bowl.
• Using a spoon or spatula mix them gently, and then use your hands to mix everything well.
• Add little water at a time and mix it to a thick dough. The dough has to be thick since the onions, when added might ooze out some water.
• Then add chopped onions and green chillies to it. You can also add chopped curry leaves to it.
• Mix everything really well. It will form a thick and slightly soft dough. Then cover it and let it rest for 30 minutes.
• *To check for the consistency, take a small portion of the dough, roll it, place it between your palm and press it. It should be easy to press and should hold its shape while you remove it from your palm.
• After 30 minutes, heat a kadai and add oil to it.
• Meanwhile, divide and roll the dough into equal portions. This recipe makes around 15 vada.
• Take a portion, place it between the palm and gently press it. It should be slightly thin and shouldn’t be too thick or too thin. Slightly tap to the sides to make it to a perfect round shape.
• Add a small piece of the dough in the oil, to check for the temperature. It should start to bubble as soon as you add it to the oil. Also, it shouldn’t turn brown immediately. When it starts to turn brown immediately, turn off the flame. Wait for 5 minutes, and then turn it on.
• When it is at the right temperature, add the shaped dough to the oil. Fry them in batches and do not crowd them.
• Turn them in a definite interval, and fry them until it turns golden brown in color.
• Once it turns golden brown in color, filter the oil and transfer it to a plate with tissue paper. The tissue paper helps to absorbs the excess oil.
• Repeat the process with the remaining dough.
• YUMMY AND DELICIOUS MADDUR VADA IS READY.

Notes

• PRO TIPS:
  Add hot oil, ghee or melted butter to the flour while mixing it to a dough. This gives the vada a flaky and crunchy texture.
  The dough has to be thick and slightly soft. This consistency helps to make a perfectly shaped vada.
  To check for the consistency of the dough, take a small portion of the dough, roll it, place it between your palm and press it. It should be easy to press and should hold its shape while you remove it from your palm.
  Resting the dough for 30 minutes is mandatory.
  The oil has to be maintained at the right temperature for frying the vada. If the oil is not hot enough, the vada will absorb excess oil and if the oil is too hot, the vada can turn brown immediately.