Maddur Vada

Von Swasthi's Recipes · 45 Min.

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Zubereitung

1. Thinly slice the onions, then halve the slices. Mix rice flour, all-purpose flour, semolina, onions, ginger, curry leaves, green chillies and salt in a bowl, squeezing the onions to release their moisture.
2. Heat 2½ tablespoons oil in a kadai until very hot, so it sizzles, then pour it into the bowl.
3. Add the sesame seeds and red chilli powder and stir quickly while the oil is still hot.
4. Heat oil for deep frying in a kadai over medium heat.
5. Add ¼ cup water and gradually form a soft, smooth, non-sticky dough, adding more water as needed (the author used about ½ cup plus 2 to 3 tablespoons). Add a little flour if sticky, or a little water if dry.
6. Divide the dough into 16 equal portions and roll each into a ball.
7. Grease parchment paper or a banana leaf, place a ball on it and flatten into a patty, thinner at the edges than the centre. Repeat to make the vadas.
8. Test the oil with a small piece of dough: it should rise without browning quickly. Slide the vada from the paper into the oil and fry 2 to 3 at a time over medium heat.
9. Leave undisturbed for 1 to 2 minutes until firm, then turn and fry until golden and crisp. When the onions look deep golden, lower the heat and fry for 1 to 2 more minutes.
10. Drain on a steel colander. Serve once cooled and firmed up.
11. For the air fryer: preheat to 180°C (360°F). Place the vadas in the basket and air fry for 12 minutes, then adjust until crisp and golden (the author's took about 14 minutes). Brush with ghee or oil and cool completely.

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