This very tasty snack originated from a small town called Maddur in Karnataka. Maddur vada needs no soaking or grinding & can even be stored for a couple of days .
Ingredients :
Rice flour – 1/2 cup
Rava / semolina- 1/2 cup
Maida – 1/2 cup
Roasted peanuts – 1 tbsp
Roasted sesamese seeds – 1 tbsp
Onion (medium size) – 2 finely choppedGreen
Green chilles – 2 finely choppedCurry
Curry leaves – finely chopped few
Ghee – 1 tsp
Oil – 2 tsp + for deep frying
Method :
Mix chopped onions, chilies and curry leaves with a little salt & keep aside
Mix rice flour, rava, maida & roasted seasme seeds
Deskin & grind the peanuts coarsely. Add this to flour mixture.
Add a spoon of ghee and salt to the flour mixture.
Heat 2 tsp of oil till it is very hot & add to the flour mix. Initially mix with spoon & once the mixture cools a bit mix it thoroughly with hand.
Now squeeze the onion mixture well & add to the flour mixture. Mix well with hand. Due to water released by onion mix the whole mixture will become a bit moist.
Divide the whole mix in to two parts.
Sprinkle water little by little & make a soft dough.
Heat oil in a kadai in medium heat.
In the mean time take small balls of the dough & flatten on a greased plastic sheet/ banana leaf.
Once the oil is hot simmer the burner completely & drop the vadas one by one.
Turn them carefully after a minute.
Fry them turning repeatedly till they become golden brown.
Burner should be in sim all throughout so that they are completely cooked – crispy from outside & fully cooked & soft inside.
After this batch is over sprinkle water & make a soft dough of the rest of the mix.
Follow similar procedure & make rest of the vadas.
The vadas should be fried only with the burner in sim lest the onions & rava get burnt & give a bitter taste.
We can avoid onion & add more of peanuts( roasted & just pulsed a bit).All other ingredients remain the same.
This vada can be stored up to a week in airtight containers.
By Geetha Sundar
Simple home cooking 