Maddur Vada Recipe

Cooking Directions

• STEP 1.In a mixing bowl, combine rice flour, semolina, all-purpose flour, chopped onions, green chilies, curry leaves, grated ginger, salt, and a pinch of asafoetida.
• STEP 2.Add water gradually and mix well to form a thick batter. Let it rest for 10 minutes.
• STEP 3.Heat oil in a deep pan for frying. Take a small portion of the batter and flatten it into a round shape.
• STEP 4.Carefully drop the flattened batter into the hot oil and fry until golden brown and crispy.
• STEP 5.Remove the vada from the oil and drain excess oil on a paper towel.
• STEP 6.Serve hot with coconut chutney or tomato ketchup.

Cooking Tips

• Make sure the oil is hot enough before frying the vadas to ensure they turn out crispy.
• You can add a pinch of baking soda to the batter to make the vadas more fluffy.
• For a spicier version, you can add finely chopped green chilies or red chili powder to the batter.

Storage and Serving

• Maddur Vadas are best served hot and crispy.
• You can store any leftover vadas in an airtight container at room temperature for up to 2 days.
• To reheat, you can either deep fry them again or toast them in a toaster oven until heated through.