Karnataka Maddur Vada

Ingredients

• 1/2 cup rava (semolina) , fine semolina
• 1/2 cup rice flour
• 1/4 cup maida (refined flour) , all-purpose maida
• 2 tbsp peanut oil , smoking hot, for scalding dough
• 1 tbsp ginger , finely grated
• 2 green chili , finely minced
• 1/4 tsp hing (asafoetida)
• 1 sprig curry leaves , chopped fine
• 2 cups oil , for deep-frying
• 1 tsp salt
• 1/4 cup water , or as needed to bind

Preparation

1. 1

   In a wide mixing bowl, whisk together the fine semolina (rava), rice flour, maida, grated ginger, minced green chilies, chopped curry leaves, hing, and salt.

2. 2

   Heat 2 tablespoons of peanut oil until smoking hot; pour directly over the dry flour mixture (it will sizzle vigorously).

3. 3

   Rub the scalded mixture between your fingertips until it resembles coarse, uniform breadcrumbs.

4. 4

   Gradually sprinkle cold water, a tablespoon at a time, and bring the mixture together into a stiff, pliable dough (do not over-knead).

5. 5

   Divide the dough into 8 equal-sized balls.

6. 6

   Place a dough ball on a sheet of greased parchment or banana leaf; flatten with your fingers into a 3-inch round disc of medium thickness.

7. 7

   Heat 2 cups of oil in a deep karai over medium-low heat.

8. 8

   Peel the flattened patty from the parchment and gently slip into the medium-hot oil.

9. 9

   Deep-fry over steady medium-low flame for 5 to 6 minutes, turning occasionally, until the vada turns deep golden-brown, brittle, and crisp.

10. 10

    Drain on paper towels and rest for 3 minutes before serving hot.

In the tradition

Sources & further reading

• ◆ Maddur Matha / Mysore Temple Canon (Traditional Temple Town Savory Archive)

Classical citations mark where a tradition is drawn on; modern books are shared as further reading, not as prescriptions.