Sunday, February 9, 2014

Maddur Vada

Maddur is a small town in Karnataka near Mandya. Maddur is also famous for temples. May be these Vadas are prepared in that perticular place. These crispy and tasty Vadas must have started preparing in Maddur first. These Vadas named as Maddur Vadas got name and fame later on and now it is World famous.

Maddur Vada is a spicy Vada. Vada is a fried item. It is prepared using rice flour, maida, rava, onions, green chilly, jeera and curry leaves. Madduru Vada can be eaten for snack with cup of Coffee or Tea. It also eaten with lunch or dinner. You can munch maddur vada at any time of the day.

Maddur Vada Can be prepared in different ways. The ingredients propotion is differ from one type to other type.  Here is a recepi that shows the easy and crispy way to prepare Maddur Vadas. Cooking Soda is not added in this kind of Maddur Vadas. It does not absorb much oil too. It will be surely liked by each and every age group people.

Ingredients : 

Rice flour : 2 Cups
Rava : 1/2 Cup (Medium sized)
Maida (All Purpose flour) : 1/2 Cup
Onions : 2 (Medium sized)
Green chilly : 2 to 3
Curry leaves :  1/2 Cup ( at least 20 to 30 leaves)
Salt : as required
Jeera : 1 Tea spoon
Oil : To Fry  (1 to  1 1/2 Cup)


Method :

1. Wash and cut onions, curry leaves and green chilly. Keep it aside.
2. Now keep a pan and dry roast rice flour and maida separately. (2 to 3 minutes each flour).
3. Put roasted rice flour, maida and rava and leave the flour to cool.
4. Keep a pan and heat 2 table spoons of oil and pour this oil on the mixed flour.
5. Add salt and mix with flour. Let the flour mixture be cool.
6. Add cut onion, green chilly, curry leaves and jeera to the flour mixture.
7. Mix it well with flour and add required water little by little and prepare thick dough.


8. Now keep oil in a pan on the fire and heat.

9. Divide the Maddur Vada dough into small balls.

10.Take a portion and flatten on your palm and keep it on the plate or tray.

11. Fry them on low and medium flame on both sides.

12. Take out the Vadas when they turn little brown.


13. Repeat the same with rest of the dough. You can fry 3 to 4 Vadas at time.
14. Serve Hot Maddur Vadas with Coconut Chutney or Ketch up
15. You can also prepare Pakodas with the same dough.
16. Take a handful of dough and squeeze the dough in to pakoda shape.

17. Fry them till they are brown and remove from the oil.

Note :

Must fry these Maddur Vadas on low flame to get the crispy Texture.
Do not add much oil to the dough. Dry roasting rice flour and maida flour will also make the vadas crispy.  Do not add water or oil when the dry roast flour is still hot. Do not add water as soon as you add hot oil to the flour. It turns the Vadas soft. Adding more green chilly and curry leaves increases the taste. Adding more oil will lead to absorb more oil.

Time : 40 minutes (Preparation and frying)

No of Maddur Vadas : 20 to 25

14 comments:

  1. Tried it Came out very nice. Thank you Nalini avre for sharing the recipe.

    ReplyDelete
  2. Thank You Sony...for the sweet comment...

    ReplyDelete
  3. Thank You Shammi Prasad..wowow
    nice to know the result...
    thank you dear

    ReplyDelete
  4. Very Nice recipe. will try it soon :-)

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  5. its easy to do also thanks for sharing...

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  6. i tried dis 1, thank u madam, it was nice snake last evening, with hot coffee.

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  7. Thanks for sharing the recipe. I prepared it as per your recipe and it came out so crunchy, crispy and delicious..

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  8. Lovely and yummy recipe. going to try this one soon!

    ReplyDelete
  9. Yummy recipe. Thanks for share.
    www.unnatisilks.com

    ReplyDelete
  10. Very precise recipe , but what is the shelf life of it.If I omit the onions can I use it for 2 to 3 days

    ReplyDelete
  11. What is the shelf life of the vada .if I omit the onions can I use it for two to three days?

    ReplyDelete
    Replies
    1. Aruna Venkataramana...Yes you can prepare Madduru Vada without onions add 2 tablespoons of hot oil and roll it as thin papad and deep fry on low flame. It can stay for 3 to 4 days. You can also just churn onions in the dry mixi jar, and remove churned onions, add all the flours and mix it well with 2 tablespoons of oil and add water if required, roll and fry the mixture on low flame. Churned onion turns into paste, you can prepare vadas on this way and keep for 3 days at least. Try in small amount and njoy...

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