Maddur Vada

This is a vada that we had a roadside eatery on Bangalore-Mysore road.  It has been featured in some of the blogs. And makes for a quick snack since it does not require any preparation before hand. I made the recipe that I saw here at Chef and Her Kitchen.  It turned out nice and crisp. Later I found some variations at Zesty South Indian Kitchen which I thought could add a little more to the dish.  Maybe next time.  I am putting down those extra ingredients in red.  Just so that I remember to add that the next time I make it.

Ingredients:
Maida - 1 cup
Semolina - Sooji - 1/2 cup
Rice flour - 1/4 cup
Onion - 1 finely chopped
Curry and coriander leaves - few - finely chopped
Salt to taste
Green chilies - to taste - add a little more than you normally would - finely chopped or made to paste
Ghee - 2 tbsp - solid state - or substitute with hot oil
Asafoetida - large pinch
Oil for deep frying
Peanuts - 30 gms - roast and halve
Cumin - 1 tsp
Coconut - 1-2 tbsp


Take all ingredients in a bowl.
Add water little by little till the dough binds.  Consistency of firm chapati dough
Keep aside a while
After about 15 mins. Make into small balls.
Take a greased plastic sheet, or turn over a milk sachet . Place the ball of dough on the surface
Flatten to round shape - 1/4 inch thickness
Heat oil - medium heat.
Slide in the vadas.
And allow to turn golden brown.
Serve with coconut chutney.

If a firm dough is made, it does not absorb much oil.
The vadas are good even after they cool!!