Monsoon and maddur vada, the perfect marriage, a tribute to the rainy season and Karnataka
Ingredients
2-3 big onions or 5-6 shallots
10-12 curry leaves
1" ginger
½ Tsp red chilli powder
Salt to taste
¼ Cup crushed cashewnuts
1 big pinch hing/asafoetida
¼ Cup rice flour
½ Cup maida/all purpose flour
¼ Cup chiroti rava
2 Tbsp oil
Water if required
Oil to deep fry
Method
Finely chop onions, curry leaves and ginger
Add this to a bowl
Next add red chilli powder, hing, crushed cashews and salt to taste
Mix everything very well, the onions soften a bit in its own juices
Now is the time to add the flours, rice flour, maida and rava
Mix everything well with the onion mixture
Heat 2 Tbsp oil till it just starts smoking
Pour this carefully over the mixture in the bowl
Slowly with a spatula or spoon start mixing, do not use your hands at this stage as the oil will be very hot
When the mixture is just warm and you can handle it, start mixing everything and add little water to bring it all together
Do not knead, make a pliable dough
Now to make the maddur vada, keep all the things together, a butter paper or banana leaf, slotted spoon, kitchen towel lined plate, the dough and start heating enough oil in a deep pan
Oil your fingers and take a small ball and lightly press the maddur vada as shown
The maddur vada should not be very thing nor very thick
Carefully slide the vada into the oil, be very careful with this step, do NOT do this if children are around
Fry on medium flame till golden and crisp on the outer edges
Drain onto paper towels to absorb excess oil
Serve hot with coconut chutney
Notes
Do not skimp on the onions, it is very essential for the texture of the maddur vada
Do NOT fry the vada if children are around, be careful as there will be hot oil
Fry on medium heat only, frying on high flame spoils the texture of the maddur vada
Recipe by Food Of Interest at https://foodofinterest.com/maddur-vada/