Maddur Vadaby Leena Kohli (@leenakohli)
Maddur Vada is a delightful specialty hailing from Karnataka's town of Maddur. This fried and crispy snack is a fusion of rice flour, peanuts, and an array of spices. With a shelf life of approximately a week during summers and 10-15 days in winters, it proves to be a convenient and delicious choice suitable for tea breaks, on-the-go munching, and moments of pure enjoyment.
- 1cupRice Flour
- 1/2cupAll-purpose Flour
- 1/2cupSemolina (Suji)
- 1/4cupPeanuts (roasted & ground)
- 3/4cupOnions (chopped)
- 2Green Chillies (finely chopped)
- 1tspKashmiri Red Chilli Powder
- 3sprigsof Curry Leaves (chopped)
- 1tspSalt (as per taste)
- 2tbspOil (hot)
- 3/4cupWater (approx.)
- Oil for frying
Combine rice flour, all-purpose flour, semolina, ground peanuts, onions, green chillies, kashmiri red chilli powder, curry leaves and salt in a large mixing bowl. Mix well.
Pour hot oil into the flour mixture in the mixing bowl. Mix it with a spoon.
Add water gradually to the bowl and mix well to form a thick, smooth dough. Set the dough aside for 5-6 minutes to rest.
Heat oil in a deep frying pan or kadai over medium heat. (Drop a small portion of the dough into the hot oil. If the dough comes up gradually, the oil temperature is suitable for frying).
Grease your palm with oil. Take a lemon-sized portion of the dough and flatten it slightly to form a disc-shaped vada.
Slide the vada into the hot oil and fry on medium heat until one side becomes slightly golden. Flip the vada with a slotted spoon and fry until golden brown and crispy on both sides.
Fry the vadas in batches, making sure not to overcrowd the pan.
Once done, remove the vadas from the oil and place them on a plate lined with paper towels to drain any excess oil.
Serve the Maddur Vadas hot with coconut chutney.
Tips & Tricks
Adjust the chillies according to your spice preference.
Ensure the oil is at the right temperature before frying to get crispy vadas.
If the dough gets sticky, dust it with rice flour or all-purpose flour while flattening.
This recipe yields approximately 15 servings, depending on the size of the vadas you make.
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