Maddur vadas are available at Maddur, which is a place situated between Mysore and Bangalore. Whenever we go to Bangalore, we never miss this vadas.While we were in Mysore, we had a neighbour Lata Aunty from whom my mom learned a lot of dishes which were very special to the region. One such dish is this Maddur Vada. Lata aunty is no more today but we remember her fondly for all the dishes she taught mom. I called up my mom for the recipe and for my utter disappointment, she has forgot the proportion. She wanted to call up Lata aunty's daughter Manju for the recipe. So I called Manju and again she didn't know the recipe. But she asked her grand mom about the recipe and called me up. At last after two days I got the recipe for the famous maddur vada. Meanwhile I searched the web and saw so many recipes and it was so confusing. After I got the recipe from Manju, I tried it out today. The result was awesome. The vadas were very delicious, with a crispy skin and a soft interior. The main ingredient for this vada is onion. Even rava/ sooji is less in quantity when compared with onions. K liked it very much but was little disappointed because I didn't prepare any chutney.
Makes 16 Vadas:
Chirotti Rava/ Fine Sooji-100gm
Oil- To Deep Fry
1. Chop onions finely. I used a hand blender to chop them fine. Add salt, pepper powder and cumin powder to the onions and keep it aside for 15minutes.
2. The onions will let out water.
3. In a bowl, add flour and rava. Add hot oil and mix it thoroughly. The mixture will resemble bread crumbs.
4. Chop coriander leaves and green chillies finely.
5. Add onion along with the liquid to the flour mixture.
6. Add green chillies and coriander leaves.
7. Now gently mix everything together. You may not need water because the water from the onions is sufficient for making the dough.
8. But if the dough is too crumbly, then add a tsp of water and knead the dough.
9. Divide the dough into 16 equal portions.
10. Heat oil in a pan.
11. Flatten each ball into a circle of 1/2cm thickness.
12. Drop it carefully into the oil. Reduce heat to medium. Fry until the vadas are golden.
13. Drain oil and transfer the vadas to a plate.
14. Serve hot along with chutney of your choice.
Linking this to Walk Through Memory Lane Event started by me and hosted by Pradnya.
Please check out the other marathoners running this 17th edition of blogging marathon here.
Labels: Blogging Marathon, FLOUR, ONION, SAVORY, SNACKS, SOOJI, SOUTH INDIAN DELICACIES, VADA, VADAI