Maddur vada recipe | no grind Instant vada recipe – Popular Maddur vada recipe with full video and step by step pictures.
Usually, we make vada by soaking or grinding dals. This Maddur vada is an instant vada without any soaking or grinding. This is a crispy vada recipe and a perfect tea-time snack. This vada is made using rice flour, semolina, and little plain flour along with some chilis and onions.
This specialty of this vada is, this Maddur vada need not be served hot. You can make it in the morning and serve guests in the evening too. The vada retains its crispiness throughout the day. When I first tasted this, it reminded me of the Iyengar bakery Khara biscuit. We all loved these Maddur vadas very much, especially kids loved it.
You can check out these instant easy vada | pakoda recipes
Maddur vada recipe
Maddur vada recipe
Ingredients
- 1 cup rice flour
- ¼ cup sooji | rava
- 1 tbsp maida | plain flour
- 2 tbsp hot oil
- Oil for deep frying
- 2 big onions chopped
- 2 green chilis chopped
- ½ tsp red chili powder
- Salt as needed
- ½ tsp cumin seeds
- Curry leaves few
- Coriander leaves few
Instructions
- In a bowl add the rice flour, sooji, and maida.
- Add finely chopped green chilies, curry leaves, coriander leaves, cumin seeds, and red chili powder.
- Now add 2 tbsp of hot oil to this.
- Adding hot oil at this stage, gives crispiness to the maddur vada.
- Mix well. The mixture will be crumbly.
- Now add the chopped onions and salt.
- Mix well.
- Add water little by little and make a soft dough.
- Take one small lemon-sized dough ball.
- You can either grease your hands and flatten them in your hands.
- Or place it in a greased zip lock cover and flatten it.
- I placed it on a clean damp cloth and flattened it.
- Ensure the cloth is not very wet but should be moist.
- Heat oil for deep frying.
- Gently transfer the flattened vadas to the oil.
- Cook in medium flame.
- Deep fry till they become nice golden brown color and take out from the pan.
- Drain in a kitchen towel.
- Repeat the same for the rest of the dough.
- These vadas stay crispy for a day.
- Store them in an air-tight container.
Notes
- Adding hot oil gives crispy vadas.
- If making in big batches, make the dough in batches, else the onion will ooze out water.
- MAddur vadas stay crisp for many hours and can stay at room temperature for a day.
- In a bowl add the rice flour, sooji, and maida.
- Add finely chopped green chilies, curry leaves, coriander leaves, cumin seeds, and red chili powder.
- Now add 2 tbsp of hot oil to this.
- Adding hot oil at this stage gives crispiness to the maddur vada.
- Mix well. The mixture will be crumbly.
- Keep this aside for 10 minutes.
- Now add the chopped onions and salt.
- Mix well.
- Add water little by little and make a soft dough.
- Take one small lemon sized dough ball.
- You can either grease your hands and flatten in your hands.
- Or place it in a greased zip lock cover and flatten it.
- I placed it on a clean damp cloth and flattened it.
- Ensure the cloth is not very wet but should be moist.
- Heat oil for deep frying.
- Gently transfer the flattened vadas to the oil.
- Cook in medium flame.
- Deep fry till they become nice golden brown color and take out from the pan.
- Drain in a kitchen towel.
- Repeat the same for the rest of the dough.
- These vadas stay crispy for a day.
- Store them in an air tight container
- Adding hot oil gives crispy vadas
- If making in big batches, make the dough in batches, else the onion will ooze out water.
- These Maddur vadas stay crisp for more than 12 hours.
