'Easy and Quick Maddur Vada' is the long time prioritized menu of my guys at home. These are crispy outer but just melts in your mouth.
Some Sundays start as lazy mornings or sometimes with nudges around the corner. This Sunday, nevertheless to say, it is the second part of the earlier sentence. My soul unwilling to come out of its hard shell laziness searches for the stunning breakfast with minimized effort.
I need to tell you a secret about this recipe here, Maddhur Vade recipe, super easy, just mixing the flour and deep frying it. No soaking and grinding, usually served along with breakfast or served as a snack in the tea time.
This recipe originated in Maddur, a city in Karnataka then slowly became popular beyond its boundaries.
Adding hot oil to the flour is to reduce its oil intake while deep frying. Ginger and asafoetida can be adjusted according to everyone's taste. It is super duper crispy and tasty if it is served hot.
How to make Maddur Vada
Mix all the ingredients from the first step with a ladle.
Chop all the ingredients from the second step.
Mix both the ingredients, and keep it aside for 15 min, the dough should be stiff at this time. It becomes pliable after 15 min, once the onion moistures the dough.
Pat the dough into flat circles, if it brittles then sprinkles little water to make into smooth pliable dough. Using plastic sheets, butter paper or parchment paper helps in achieving perfect flat circles.
Heat Oil in the pan and gently drop these into a hot flame, then turn down to medium flame and deep fry them till it becomes golden brown both the sides.
Serve maddur vada with hot, with coconut chutney or coriander chutney.
Maddur Vada recipe
Ingredients For the First Step:
Ingredients For the Second Step:
- ½ cup onion chopped
- ¼ cup ginger chopped
- 1 tablespoon green chili chopped
- 2 tablespoon cilantro chopped
- 2 tablespoon curry leaves chopped
- ⅓ cup water +2 tablespoon of water if needed
- 2 cups vegetable oil for frying
- In a mixing bowl, add all purpose flour, rice flour, rava, asafoetida, salt, and vegetable oil.
- Rub the flour for 2 minutes or until the oil incorporated well with the flour.
- Now toss in chopped onion, ginger, green chili, cilantro, and curry leaves. And combine well.
- Add water little at a time to make a thick stiff dough. Set aside for 15 minutes.
- It becomes pliable after 15 min, once the onion leaves out moisture to the dough.
- Divide the dough 20 equal size balls.
- Over a wax paper, pat a ball into a flat circles. If it brittles or cracks in the edges, then sprinkles little water to make the dough pliable.
- Over medium heat, place a deep frying pan and add vegetable oil.
- When it reaches 350F-test by dropping a tiny bit of dough to the oil, it is the right temperature when it sizzles, rises, and floats on the surface-add the vada one by one but without crowding the pan.
- And deep fry them until it becomes crispy and golden brown in color.
- Serve hot with coconut chutney.
Serve them as a tea time snack or as a side dish for the lunch menu.
Tips and Variations Maddur Vada Recipe:
Add broken cashews, shredded cabbage for the variation.
Searching for best chutney recipes to pair up with this Maddur Vada? do check out Coriander Chutney, Instant Tomato Chutney.