Maddur Vada

To make Maddur Vada, start by mixing rice flour, all-purpose flour, semolina, ground peanuts, chopped onions, green chillies, Kashmiri red chilli powder, curry leaves, and salt in a large bowl. Pour hot oil into the mixture and combine well. Gradually add water to form a thick dough, then let it rest for 5-6 minutes. Heat oil in a frying pan, shape the dough into discs, and fry until golden brown and crispy. Serve hot with coconut chutney for the best flavor.

Yes, if you're looking for dietary substitutions for Maddur Vada, you can replace all-purpose flour with whole wheat flour for a healthier option. For a gluten-free version, consider using only rice flour and semolina. Additionally, you can adjust the spice levels by reducing the number of green chillies or using milder varieties to suit your taste.

To store leftover Maddur Vada, allow them to cool completely before placing them in an airtight container. They can be stored at room temperature for about a week during summer and up to 10-15 days in winter. For longer storage, consider freezing them. Just reheat in an oven or air fryer to restore their crispiness before serving.

Maddur Vada pairs wonderfully with coconut chutney, which complements its crispy texture and spicy flavor. You can also serve it with tomato ketchup or green chutney for a tangy twist. For a complete snack experience, enjoy it alongside a hot cup of tea or coffee.

The ideal frying temperature for Maddur Vada is medium heat. To check if the oil is ready, drop a small portion of the dough into the hot oil; if it rises gradually, the temperature is just right. Frying at the correct temperature ensures that the vadas cook evenly and become golden brown and crispy without absorbing too much oil.