Maddur Vada

🔥 Prep

• Measure 150g rice flour, 50g semolina, and 50g maida into a mixing bowl.
• Peel and finely chop the 2 onions.
• Slit and finely chop the 2 green chillies.
• Rinse and roughly chop the 10 curry leaves.
• In a separate cup, mix 50ml water with 1.25 tsp salt until dissolved.

🔥 Cook

• 1. Combine the measured flours, semolina, maida, chopped onions, green chillies, and curry leaves in the bowl; mix thoroughly.
• 2. Add the salted water gradually, stirring to form a thick batter; let it rest 2 minutes.
• 3. Heat 300ml oil in a deep pan over medium-high heat until shimmering (about 180°C).
• 4. Scoop a spoonful of batter and gently drop into the hot oil, flattening slightly with the back of the spoon to form a small disc.
• 5. Fry the vada for 3-4 minutes on one side, then flip and fry another 3-4 minutes until golden brown and crisp.
• 6. Remove the vadas with a slotted spoon and drain on paper towels.
• 7. Repeat steps 4-6 for the remaining batter, adjusting heat to medium if the oil starts to smoke.
• 8. Allow the vadas to cool 1 minute before serving.

🔥 Serve

• Serve the Maddur Vadas hot with coconut chutney or sambar.
• Pair with a hot cup of filter coffee for an authentic South Indian snack.
• Garnish with extra chopped curry leaves if desired.