Maddur vada By Prema p
Tea time snacksRead More
- 1cup maida
- 1/2cup semolina
- 1/3cup rice flour
- 2-3tbsps hot oil
- 2 no onion, finely chopped
- 2-3 nos green chilli, finely chopped
- Few curry leaves finely chopped
- Few sprig coriander leaves finely chopped
- A pinch hing
- 1tsp red chilli powder
- To taste salt
- Oil to deep fry
- Take a wide mixing bowl. In that take finely chopped onion, green chilly, coriander, curry leaves, salt, red chilly powder in a wide.
- Nicely squeeze it /mix it with hand, so that onion leaves out water .
- Next add maida, chiroti rava, rice flour and to the onion mix. Add hot hot oil to it. Oil should be so hot that wen you pour bubbles should from.
- Combine everything well. You will see that the dough will become like breadcrumb type keep it aside for 10mins.
- After 10mins, try combining the dough into a single mass. Moisture from onion is sufficient to bind the dough together. So extra water is not required. But if you feel the dough is too dry sprinkle just a few drops of water. Less the water, more crispier maddur vada will be.
- Divide the dough into lemon sized balls.
- Take a thick plastic sheet or butter paper. Grease the sheet as well your hands with little oil. Take a small lemon sized ball and flatten it using your palm to from a small circle, don't make it too thin or too thick.
- Once the oil is hot gently holding the end of the foil in one hand, gently remove the flattened discs and drop them into the hot oil in batches of 4-5 depending on the size of the kadai used to deep fry. Deep fry them on medium low flame on both sides till they trun crisp and golden brown both sides. Once done remove from oil and transfer to a paper towel. Repeat the same for the remaining dough.