Maddur Vadai Using Rice Rava

The climate is chilly and we have been experiencing some showers and drizzles here. Such chilly times call for deep fried snacks. And if you are lucky enough to find some time for yourself, a few deep fried snacks, a cup of coffee and a book to keep company, you are literally in heaven!!!

So, as it happens most of the times when I want to make something new, I run out of a particular ingredient and in this case I ran out of white rava / suji.As a hard core Master Chef fan, I thought it was time to be innovative and improvise with what I had at hand. Rummaging through the pantry , I saw a pack of rice rava which was similar in texture to the semolina. So that was used in this recipe.Also the pack of red rice flour seems to be sitting in my pantry for quite some time now. So I used that too.

And coming to the dish of the day,this is a famous fritter style snack from the place called Maddur in Mandya ,Karnataka.It lies between Mysore and Bangalore and is often sold on trains that travel between these two places.

This is my third dish for one state – different cuisines Blogging Marathon #47, Week 2,Day 3 .

I used:

Maida / All purpose flour -1 cup
Rice rava- 1/2 cup
Red rice flour- 1/2 cup
Onion-1, finely chopped
Hot oil-2 tablespoons
Coriander leaves- a handful. chopped
Curry leaves- a few, finely chopped
Salt to taste
Oil to deep fry

Take the APF, rice flour and rice rava in a bowl.Add salt and the hot oil.Mix using a spoon.

Add the onion, coriander leaves, curry leaves and mix well. Add water little by little and knead to a stiff dough. Let it rest for 15-20 minutes. Knead once again and if it too dry add a teaspoon of water and knead. If the onion has let out water and the dough is sticky add a teaspoon of flour and knead again.

Make golf sized balls and place between a sheet of parchment paper and fold over the paper and press with the back of a bowl/ lid so that it is uniform in thickness. You can also do this with your hands but make sure you even a vada of even thickness.

Heat oil for deep frying and drop the pressed vada gently into the oil and deep fry till golden brown in color. Do not keep the flame on high as it will burn the vadas and not cook the insides. Oscillate between low and high flame.Remove the vadas from the oil once done.

Serve with chutney….

Note:

• The original version uses sooji / semolina / white rava and regular rice flour.

Bon Appetit…