Maddur Vada » Dassana’s Veg Recipes

Maddur vada recipe with step-by-step images – Maddur vada or maddur vade are crisp fried patties that are served as a night snack in Karnataka. A vegan snack recipe.

Maddur Vada is a basic and attractive snack, made with a mixture of rice flour, cream of wheat or rava/sooji, all-purpose flour or maida, onions, some herbs and spices. The recipe is sort of easy, for those who comply with it appropriately to make the dough.

These are addictive and you can’t cease at consuming only one. they’re often served with coconut chutney and this combo is superior.

Maddur vada will get its title from the city of Maddur in Karnataka. For the reason that city is between the cities of mysore and bangalore, maddur vada is offered within the trains that ply between these two cities (supply wikipedia).

I had acquired a request to share an genuine recipe of maddur vade. The maddur vada recipe shared here’s a actually good one and provides you a pleasant crisp exterior with a faintly gentle texture inside. i’m not positive if that is an genuine recipe however it’s a good recipe and tastes yum.

Finest is to serve them with Coconut Chutney. When you do not need time to make coconut chutney, then you can even serve with coriander chutney or mint chutney or tomato ketchup or any chutney of your selection.

This recipe makes 10 to 12 vadas, however you can even halve or double the recipe as per your necessities.

Step-by-Step Information

The way to make Maddur Vada

1. Firstly in a bowl take ½ cup of rice flour.

2. Then add ¼ cup tremendous rava (suji or cream of wheat) and ¼ cup all objective flour.

3. Subsequent add ½ cup finely chopped onion, 1 to 2 finely chopped inexperienced chilies, 8 to 9 chopped curry leaves and three tablespoons chopped coriander leaves.

4. Add salt as per style and 1 pinch hing (asafoetida). Including asafoetida is optionally available and could be skipped.

5. Combine very effectively and maintain apart.

6. Warmth 1 tablespoon oil in a small bowl or metal measuring cup. The oil has to change into scorching. You can too use 1 tablespoon ghee as a substitute of oil.

7. Add the recent oil within the flours+onions+spices combination.

8. With a spoon combine very effectively. Don’t combine with fingers because the oil will likely be scorching.

9. Then add 4 to 4.5 tablespoons of water in elements.

10. Add water in elements and start to combine and kind a dough. I added 4.5 tablespoons of water. The quantity of water to be added will depend on the standard of sooji (rava), flours and the moisture within the onions. So add accordingly and in elements.

You need to get a pleasant gentle dough like a chapati dough. It shouldn’t be dry or sticky.

11. Combine to a gentle easy dough like a chapati dough. If the dough feels sticky, then add some 2 to 4 teaspoons all objective flour and blend once more. If the dough appears dry, then sprinkle some water and proceed to combine.

12. Warmth oil for deep frying in a kadai or pan. Take a small to medium portion of the dough and form right into a spherical ball or patty.

13. Place this on a plantain leaf or a ziplock bag. Along with your fingers press the dough ball and make a spherical patty having 0.25 to 0.3 mm thickness.

Frying maddur vada

14. Add a small piece of the dough combination within the scorching oil. If it comes up step by step and steadily, the oil is able to be fried. Fry them on medium flame.

15. Now gently take away the patty from the banana leaf.

16. Place it gently and thoroughly within the oil. You may fry 2 to five maddur vade at a time relying on the dimensions of the kadai.

17. Let one aspect get fried effectively and change into a light-weight golden. Don’t be in a rush to show them or else they break.

18. Then flip over and fry the opposite aspect.

19. Flip over a few occasions with a slotted spoon and fry them until they’re crisp and golden.

20. You will notice that the onions can even flip brown as soon as the maddur vada are fried effectively. When you fry extra, then the vadas change into too crisp. So for crispy and brittle vadas you may fry extra.

As soon as crisp and golden, then take away them with a slotted spoon draining further oil within the kadai.

21. Place them in a plate lined with kitchen paper towels to soak up further oil.

22. In an identical method fry all of the maddur vada in batches. Be certain that to not overcrowd the kadai.

23. Serve maddur vada scorching with coconut chutney or with any chutney or sauce of your selection.

Extra Snacks recipes

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This Maddur Vada publish from the archives first revealed in July 2017 has been republished and up to date on January 2023.