Saturday, 23 March 2013

Maddur Vadas

Here I'm with another evening snack for you all, originating from the city of Maddur in Karnataka. They are crispy fritters. Made from semolina, rice and all purpose flour. Semolina and rice will take care of crispiness where as the all purpose flour acts as binder and onion gives taste. Addition of coconut and peanut gives crunchiness, spicy part is taken care by green chilies and curry and coriander leaves will enhance the flavor. I didn't add peanuts, coconut and coriander leaves. You could very well add them. Here is the simple recipe for the same.


Makes 10-11 medium vadas
Ingredients:

 Big onion -1 chopped finely
 Fine rawa/semolina/sooji-½ cup
 Rice flour- ½ cup
 Maida/All Purpose Flour-½ cup
 8-10 Curry leaves chopped
 3-4 green chillies chopped finely
 Asafoetida- ½ tsp.
 Baking soda-1/2 tsp.
 Oil for deep frying
Warm water to knead the dough
 Salt to taste

Recipe:
  1. Add the flours, soda, green chillies, asafetida, curry leaves, salt and mix thoroughly. At this point it is almost like dough, but disintegrates on touch as it is not able to hold itself.
  2. Take a flat bottom pan, heat about 4 tsp. of oil and then add the chopped onions. Sauté until it   becomes soft and transparent. Let it cool.
  3. Add the cooled onions to the bowl containing flours in step 1.
  4. Now add warm water little by little and make thick dough. At this point if you feel there is too much onion, do not worry, the more the better will be the taste. Knead well for about 2-3 minutes and cover this with a damp cloth. Keep it aside for 30 minutes.
  5. To make vadas, you must pat lemon sixed ball of the dough and make the vadas in between your palm as I did, but apply water before doing, or else dough will stick to your hands or take lemon sized ball of dough and place it in between 2 greased plastic sheets. Apply pressure and make it into flat round disc/ like small puris. Remove the top cover and with the tip of your hands flatten the rolled dough and even out the edges to get them ready to transfer into the hot oil.
  6. Take a frying pan and heat up oil for deep frying. Deep fry them one at a time on medium flame.
  7. Repeat this process for the remaining dough as well. Fry till they are golden brown.
  8. Transfer them to kitchen towel to remove excess oil and then take them off to the serving plate.

How to make Maddur Vadas crispy:
  1. Do not add too much water while making the dough.
  2. Knead the dough well and keep it covered in damp cloth.
  3. While deep frying make sure that the flame is low-medium and that it browns evenly after a long time.
  4. If it browns fast, that means that the heat is high. The vadas might taste crispy when they out of the frying pan, but becomes soft after an hour or two.





 Serve hot/warm as is or with any spicy coconut chutney.

This was how it looked on my first try. They were a little thick then.

Enjoy the dish! n don't forget Eat and Eat little MORE.. :)