Maddur Vada | Maddur Vade...FF-TT # 8

This week's entry for my 'Family food-Tasty Thursdays'(FF-TT) series was sent by Savitha.

Maddur vada(or Maddur Vade as it is called) is another famous snack item of Karnataka which got its name from a little town called 'Maddur' which is situated in between Bangalore and Mysore.These vadas are a good evening snack and also it is paired with coconut chutney and are served as breakfast in many food joints in Bangalore.These are very easy to make and are also very tasty.They have a crispy crust and slightly soft and flaky texture when you bite in the vada and the sweetness of fried onions which takes this to another level makes this vada tastes very special.If you taste these once I am sure you will get hooked to its taste.Do not miss to try this famous maddur vada if you ever visit this place.

Maddur Vada Recipe:
(makes around 15 vadas )

Ingredients:
1 cup Maida
1/2 cup Chiroti Rawa/super fine Sooji
1/4 cup Rice flour
2 small or 1 large Onion
1 1/2 tsp Green Chili Paste
1/2 cup finely chopped Coriander
2 sprigs Curry leaves,finely chopped
2 tbsp Ghee(solid type,do not melt it)
Salt to taste
Oil for deep frying

Method:

• Mix all the ingredients well and add very little water to the mix (especially because onion oozes out some water) to the mixture to bring it chapati dough consistency.
• Leave the dough to rest for about 10-15 min.
• Alternatively you can mix all the ingredients(except water) and leave it aside for 10-15 mins and sprinkle in little water and make it to a chapati dough.
• Grease the baking mat(or a polythene like milk cover) with oil, take about lemon sized dough and pat it on the baking mat with your hand using little oil and make a circle.Pat into a 3" diameter and 1/4" thick vadas.
• Take the patted dough and slide it carefully into hot oil for deep frying.Fry these vadas on low to medium flame.
• Fry the vada until it turns golden brown and becomes little crispy.

Serve these hot vadas with coconut chutney and enjoy with a cup of tea or coffee.They taste equally good even at room temperature.

Notes:

1. Try to add very little water while making the dough .The best way to prepare the dough is to prepare the doigh in small quantities freshly to avoid the dough gets soggy.
2. You can replace ghee with 1/4 cup hot oil in the dough.
3. Fry them on low-medium flame to get evenly fried brown vadas.
4. You can add a pinch of baking soda to the dough to get crisp vadas,but it is optional.