Allergens in Maddur Vada: milk, gluten.
Ingredients
Quantities for 4.
- 1 cup Rice Flour
- 1/2 cup Ravafine chiroti rava if available
- 1/4 cup Maida
- 2 medium, very finely chopped Onion
- 3, finely chopped Green Chilli
- 15, finely chopped Curry Leaves
- 1/4 cup, chopped Coriander Leaves
- 1 tsp Cumin Seedsoptional
- 1/4 tsp Asafoetida
- 3 tbsp, melted and hot Gheethe hot fat is what makes them crisp
- 500ml Neutral Oilfor deep frying
- 1 tsp Salt
- about 1/3 cup Water
Cookware
stovetop, kadhai
Checked against the ingredient list for ten allergens: milk, egg, fish, crustaceans, tree nuts, peanuts, sesame, mustard, soy and gluten. Brands vary, so read the label on anything new to you.
Before you start
- Chop the onion as finely as you can. Coarse pieces steam inside the vada and leave it soft.
- Melt the ghee until it is smoking-hot before rubbing it into the flours; warm ghee will not give the same short, crumbly bite.
- Mix the dough only when the oil is nearly at temperature. Standing dough goes wet as the onion releases water.
Method
- Combine the rice flour, rava, maida, salt, hing and cumin in a wide bowl.
- Pour over the hot ghee and rub it through the flour with your fingertips for a minute, until the mix holds its shape when squeezed in a fist.This step is the whole recipe. Skimp on it and you get chewy vadas.
- Add the onion, green chilli, curry leaves and coriander leaves and mix with your hands, crushing the onion slightly.
- Add water a tablespoon at a time to a stiff, barely-together dough. It should be firmer than a chapati dough.Stop early. A wet dough will not hold a thin round in the oil.
- Heat the oil in a kadhai to medium. A pinch of dough should rise steadily in about 5 seconds, not shoot to the surface.
- Take a lime-sized ball, place it on an oiled sheet of plastic or a wet palm, and press it flat into a thin 9cm disc.
- Peel it off and slide it into the oil. Fry 3 to 4 vadas at a time for 4 minutes, turning once, until deep golden and the bubbling has almost stopped.The sound tells you more than the colour. When the fierce hiss drops to a whisper, the moisture is out and it will be crisp.
- Lift onto paper and repeat with the rest, letting the oil come back to temperature between batches.
- Serve hot with coconut chutney and filter coffee.
Storage
Best within an hour of frying. They keep 2 days in an airtight tin at room temperature and can be re-crisped in a 160C oven for 5 minutes.
Nutrition Good estimate
One serving of Maddur Vada (158 g) is about 514 calories, or 326 calories per 100 g.
Low protein: 7 g a serving, 5% of the calories
| Per serving158 g | Per 100 g | |
|---|---|---|
| Calories | 514 kcal | 326 kcal |
| Protein | 6.8 g | 4 g |
| Carbohydrate | 59.0 g | 37 g |
| of which sugars | 2.6 g | 2 g |
| Fibre | 3.2 g | 2 g |
| Fat | 28.0 g | 18 g |
| of which saturated | 8.0 g | 5 g |
| of which unsaturated | 18.5 g | 12 g |
Nearest database match used for asafoetida, curry leaves. Estimated from raw ingredients using USDA FoodData Central.
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Times, yields, allergens and nutrition are guidance. Use your own judgement on doneness and on storing. More in About.