KARNATAKA SPECIAL Maddur Vada Recipe | TIPS For CRISPY VADE | कुरकुरे मद्दुर वाड़े | Sanjyot Keer

By Your Food Lab · 45 min

Ingredients

Instructions

1. Halve and thinly slice the onions, not too thin or thick, keeping the layers separate.
2. Put the onions in a large bowl, add salt and mash lightly by hand to draw out their moisture. Set aside.
3. Grind the coconut, roasted chana dal, coriander, mint, green chillies, ginger, tamarind, sugar, salt and water into a chutney. Adjust the seasoning to taste.
4. While the chutney is being made, check the onions; they should have released a good amount of water.
5. Heat oil in a pan until moderately hot. Fry the curry leaves in a small strainer dipped into the oil, then add them to the onions.
6. Add the cashews, almonds, white sesame seeds, poppy seeds, cumin seeds and chopped green chillies to the onions.
7. Mix in the upma rawa so it absorbs the moisture from the onions.
8. Add the refined flour, rice flour, salt, crushed black pepper and hot oil. Knead lightly until it forms a dough.
9. Divide into 50 g portions and shape into balls. Flatten each one between your palms until thin.
10. Heat oil to 160°C. Add the flattened vadas one after another and fry for 8–10 minutes until golden. Drain well and serve hot.

Summarized from Your Food Lab's video. Watch it for the details.

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