Karnataka

Maddur vada

Name: Maddur vada
Total time: 40 min
Yield: 4 servings
Cuisine: Karnataka
Ingredients: 3/4 cup rice flour; 1/4 cup fine rava rava (semolina); 1/3 cup maida (all-purpose flour, plain flour); 2 medium thinly sliced onion; 2 finely chopped green chilli; 1 inch grated ginger; 1 big sprig chopped curry leaves; a small handful coriander leaves (cilantro); a pinch asafoetida; 1 1/2 tbsp smoking hot ghee; Cooking oil (vegetable oil), for deep frying (what gets absorbed); Salt, to taste

Named after a town, famous on a highway, best eaten with a hot cup of coffee.

40 minTime

5 gProtein each

mediumSpice

The vada from Maddur3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

385kcalsame

5 gproteinsame

2 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Rice flour¾ cup

Rava (semolina)¼ cup fine rava

Maida (all-purpose flour, plain flour)⅓ cup

Onion2 medium, thinly sliced

Green chilli2, finely chopped

Ginger2.5 cm, grated

Curry leaves1 big sprig, chopped

Coriander leaves (cilantro)a small handful

Asafoetidaa pinch

Ghee1½ tbsp, smoking hot

Cooking oil (vegetable oil)for deep frying (what gets absorbed)

Saltto taste

Method

6 steps

1Rub the sliced onion with salt, chillies, ginger and curry leaves. Leave for 5 minutes.
2Add the rice flour, rava, maida, coriander and asafoetida. Pour the hot ghee over and mix with a spoon.
3Sprinkle in water a little at a time to make a stiff dough.
4Heat oil on medium. Pat lemon size balls into thin discs on a greased plastic sheet or banana leaf.
5Fry a few at a time, flipping once, until deep golden and crisp.
6Drain on a rack or paper and serve with coconut chutney.

Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Karnataka

Maddur vada

Named after a town, famous on a highway, best eaten with a hot cup of coffee.

40 minTime

5 gProtein each

mediumSpice

The vada from Maddur3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

385kcalsame

5 gproteinsame

2 gfibresame

40minutessame

Per serving, worked out from the ingredient table.

Ingredients

Rice flour¾ cup

Rava (semolina)¼ cup fine rava

Maida (all-purpose flour, plain flour)⅓ cup

Onion2 medium, thinly sliced

Green chilli2, finely chopped

Ginger2.5 cm, grated

Curry leaves1 big sprig, chopped

Coriander leaves (cilantro)a small handful

Asafoetidaa pinch

Ghee1½ tbsp, smoking hot

Cooking oil (vegetable oil)for deep frying (what gets absorbed)

Saltto taste

Method

6 steps

1Rub the sliced onion with salt, chillies, ginger and curry leaves. Leave for 5 minutes.
2Add the rice flour, rava, maida, coriander and asafoetida. Pour the hot ghee over and mix with a spoon.
3Sprinkle in water a little at a time to make a stiff dough.
4Heat oil on medium. Pat lemon size balls into thin discs on a greased plastic sheet or banana leaf.
5Fry a few at a time, flipping once, until deep golden and crisp.
6Drain on a rack or paper and serve with coconut chutney.

Serve it like this

Drain on paper for a minute, pile onto a plate and serve hot with chutney on the side.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Maddur vada

Make it your way

Ingredients

Method

Maddur vada

Make it your way

Ingredients

Method

Make it a meal