Maddur Vade
Flat, crisp discs made from a mix of rice flour, semolina and maida, studded with onions and curry leaves and deep-fried until shatteringly crunchy.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 210 kcal
Equipment
- •Deep frying pan
Nutrition
Per serving, approximate
- Calories
- 210 kcal
- fat
- 10 g
- carbs
- 28 g
- fibre
- 2 g
- protein
- 3 g
- calories
- 210 kcal
Instructions
- 1
Put rice flour, maida (plain flour), semolina, chopped onions, curry leaves, green chillies, cumin, asafoetida, and salt in a bowl. Mix well.
- 2
Pour hot oil over the mixture. Rub it in well with your fingers to soften the flours.
- 3
Add water a little at a time. Knead into a firm, slightly rough dough.
- 4
Divide the dough into small balls.
- 5
Flatten each ball between your palms or on an oiled plastic sheet. Shape them into thin, slightly uneven discs.
- 6
Heat oil for deep frying over medium heat. Carefully slide in the flattened discs.
- 7
Fry on medium heat, turning them now and then. Cook until deep golden and crisp all over.
- 8
Drain the vade (crispy fried patties) on kitchen paper and serve hot.
Chef's tips
Fry on medium heat so the vade cook through and turn crisp. Keep the dough firm so the vade keep their shape.
Ingredient substitutions
- maida → a slightly higher proportion of rice flour for a gluten-free version
Storage
Best eaten fresh; stays crisp for a few hours if stored in an open container.
Reheating
Reheat in an oven or air fryer to restore crispness.
Common mistakes to avoid
- •Frying in oil that is too hot, which browns the outside while leaving the inside raw.
Serving suggestions
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