Maddur Vadas
Ingredients
1 big onion chopped finely
½ cup fine rava/semolina/sooji
½ cup rice flour
½ cup maida (All Purpose Flour)
8-10 curry leaves (chopped)
3-4 green chillies (cut finely)
½ tsp asafoetida
1 tsp baking soda
Handful chopped coriander leaves
Oil for deep frying
Oil, salt
Method
Take a flat bottom pan, heat about 4 Tbsps of oil ad then add the chopped
onions, asafoetida, salt and saute until it becomes soft and transparent. Let it cool.
Add the flours, baking soda, chillies, coriander leaves, salt and mix thoroughly. At this point it is almost like dough, but disintegrates on touch as it is not able to hold itself.
So add little warm water and make thick dough. At this point if you feel there is too much onion, do not worry, the more the better taste. Knead well for about 2-3 minutes and cover this with a damp cloth. Keep it aside for 30 minutes.
Now we need to make discs out of this dough. Take lemon sized ball of dough and place it in between 2 greased plastic sheets. Apply pressure and make it into flat disc/ like puris. Remove the top cover and with the tip of your hands flatten the rolled dough and even out the edges.
There is no need to make this thin; the disc needs to be a bit thick. Repeat this process for the remaining dough as well.
Take a frying pan and heat up oil for deep frying. Deep fry these one at a time on medium flame. Please see the note above.
Serve hot/warm as is or with spicy coconut chutney.
Ingredients
1 big onion chopped finely
½ cup fine rava/semolina/sooji
½ cup rice flour
½ cup maida (All Purpose Flour)
8-10 curry leaves (chopped)
3-4 green chillies (cut finely)
½ tsp asafoetida
1 tsp baking soda
Handful chopped coriander leaves
Oil for deep frying
Oil, salt
Method
Take a flat bottom pan, heat about 4 Tbsps of oil ad then add the chopped
onions, asafoetida, salt and saute until it becomes soft and transparent. Let it cool.
Add the flours, baking soda, chillies, coriander leaves, salt and mix thoroughly. At this point it is almost like dough, but disintegrates on touch as it is not able to hold itself.
So add little warm water and make thick dough. At this point if you feel there is too much onion, do not worry, the more the better taste. Knead well for about 2-3 minutes and cover this with a damp cloth. Keep it aside for 30 minutes.
Now we need to make discs out of this dough. Take lemon sized ball of dough and place it in between 2 greased plastic sheets. Apply pressure and make it into flat disc/ like puris. Remove the top cover and with the tip of your hands flatten the rolled dough and even out the edges.
There is no need to make this thin; the disc needs to be a bit thick. Repeat this process for the remaining dough as well.
Take a frying pan and heat up oil for deep frying. Deep fry these one at a time on medium flame. Please see the note above.
Serve hot/warm as is or with spicy coconut chutney.
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