How to make Maddur Vade - Crispy and tasty semolina deep fried vades.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Semolina (rawa/suji) (रवा/सूजी), Refined flour (maida) (मैदा)

Cuisine : Karnataka

Course : Snacks and Starters

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Maddur Vade

Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

For more recipes related to Maddur Vade checkout Vegetable Upma, Kuzhi Uppu Paniyaram, Tootak, Dal and Suji Tikki . You can also find more Snacks and Starters recipes like Pizza Four in One, Sunday Eggs, jamaican yo mama, Chilli Chicken Wrap.

Maddur Vade Recipe Card

Maddur Vade
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Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Maddur Vade Recipe

  • Semolina (rawa/suji) 1 cup

  • Refined flour (maida) 1 cup

  • Rice flour 1 cup

  • Salt to taste

  • Black peppercorns crushed 1/2 teaspoon

  • Green chillies finely chopped 2

  • Onions finely chopped 2 medium

  • Curry leaves 4-6

  • Oil,for basting 2 tablespoons

Method

Step 1

Mix semolina, refined flour and rice flour in a bowl. Add salt, peppercorns, green chillies and onion. Chop the curry leaves fine and add. Add 2 tbsps oil.

Step 2

Add water, little by little, and mix to make a stiff dough. Cover and rest the dough for 10 minutes. Heat sufficient oil in a kadai. Grease a piece of plastic paper and keep a portion of the dough on it.

Step 3

Grease your fingers and spread the dough to a round and flat vada. Slide the vadas into the hot oil and deep fry till golden and crisp. Drain on absorbent paper. Serve hot with coconut chutney.

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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.