Maddur Vada with Coconut Chutney

Instructions

1. 1

   Prepare the Onion Base

   • In a large mixing bowl, combine the thinly sliced onions, finely chopped green chilies, grated ginger, chopped curry leaves, asafoetida, and salt.
   • Using your hands, mix and gently squeeze the onions for about a minute. This helps them release moisture and flavor.
   • Cover the bowl and set the mixture aside to rest for 15-20 minutes.
2. 2

   Form the Vada Dough

   • After resting, add the rice flour, fine semolina, and all-purpose flour to the onion mixture. Mix everything well.
   • In a small pan, heat 3 tablespoons of oil until it's very hot. Carefully pour this hot oil over the flour mixture. It will sizzle; this step (called 'moyan') is crucial for a crispy vada.
   • Use a spoon to mix the hot oil into the flour. Once it cools slightly, use your fingertips to rub the oil in until the mixture resembles coarse breadcrumbs.
   • Gradually add water, a little at a time, and knead to form a stiff, non-sticky dough. Do not over-knead. The onions will continue to release moisture, so be cautious with the water.
3. 3

   Shape the Vadas

   • Divide the dough into 16 equal-sized portions and roll them into smooth balls.
   • Lightly grease your palms or a small piece of parchment paper with oil.
   • Take one dough ball, place it on your palm, and flatten it into a circular disc about 3 inches in diameter and 1/4 inch thick. Traditionally, Maddur Vadas are slightly thicker in the center and thinner at the edges.
4. 4

   Deep Fry the Vadas

   • Heat the oil for deep frying in a kadai or deep pan over a medium flame. The oil should be hot but not smoking (around 175°C or 350°F).
   • To test the oil, drop a tiny piece of dough into it. If it sizzles and rises to the top steadily, the oil is ready.
   • Carefully slide 3-4 shaped vadas into the hot oil, ensuring not to overcrowd the pan.
   • Fry on medium heat for 4-5 minutes, then flip and fry for another 4-5 minutes on the other side, until they are a deep golden brown and crisp all over.
   • Frying on a consistent medium heat is key to ensure they cook through evenly without burning.
5. 5

   Drain and Serve

   • Once golden and crisp, use a slotted spoon to remove the vadas from the oil.
   • Place them on a wire rack or a plate lined with paper towels to drain any excess oil.
   • Serve Maddur Vadas immediately while they are hot and crispy, with a side of coconut chutney or simply with a cup of hot tea or coffee.