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

Parota

Parota, an Indian dish, poppular all over the world. It can be eaten for breakfast, lunch or dinner. It is prepared using Maida (all purpose flour), curd, milk and a pinch of cooking soda.(Bicorbarate of soda).
Maida flour is nothing but highly refined wheat flour. Maida plays a very high role in Indian diet. Bread, cakes, pizza's even many salty-sweets and many more eatables are prepared using Maida.
Here is a recipe of simple Maida Parota and a pumpkin curry. Parota - curry will be liked by all age group. This reccpe is easy to prepare and should be eaten when it is hot to njoy the most. Since curd & milk is used it is easy to digest. You don't have to leave this dough to rest for a long time. Just leave it for 10 to 20 minutes and kneed it well, before preparing Parota.

Ingredients :

Maida (All -purpose flour) : 2 Cups
Curd :  2 to 3 Table spoons
Salt : required
Cooking Soda(Bicarbonate soda) : a pinch
Milk : 2 to 3 table spoon
Ghee : 1 Table spoon
Oil :  6 Table spoons

Method :

1. Put Maida, salt, Curd, bicarbonate soda and ghee in a big bowl. Mix it well.

2. Add milk and kneed it well and prepare dough. Add milk if the dough is thick.

3. The dough should be very soft. Cover the dough and leave it for 20 minutes to rest.

4. Now kneed the dough again.
5. Divide the dough into small portions.
6. Keep some dry maida flour in a plate or bowl.
7. Take one portion of the dough and make like a ball.
8. Dip this ball size dough in the dry flour and roll as chapati.

9. Add 2 drops of oil on the surface of the chapati and fold this chapati into in and outer way and roll them like a ball.

10 Again roll this dough as flat chapati .
11. Keep a tava on the fire. Heat and sprinkle oil.
12. Put rolled Parota and cook on both side on medium heat. Using oil is an optional.

11. Repeat the same with rest of the flour.

12. Serve this Hot Parota with the curry You have prepared.

Vegetable saagu, kootu, Sambar or any thick curry will go with this Parota.

Note :

You must use a savoury curd. Do not add any water. Do not add too much of milk too. If the dough turns thick use milk. The consistency of the dough should be like Holige dough. (pooran poli dough). No need to add much oil. Serve immediately. Even when it is cool it does not turn hard. Using oil is purly optional. You can use wheat flour too .( 1 cup Wheat flour , 1 cup Maida).
Time

Cooking : 15 minutes

Preparation time (resting the flour) : 20 minutes

Served Pumpkin Curry and Carrot -Capsicum dry curry

Pumpkin Curry : Wash and cook pumpkin pieces add mustard spurt, ingh curry leaves. Add salt and Sambar Powder.
Capsicum Dry Curry : Wash and cut capsicum and carrots. Add jeera spurt with curry leaves. Add salt. green chilly and grated coconut.