Maddur Vada Recipe


150g/5oz (1 cup) rice flour

4 tablespoons fine semolina (semolina flour)

2 tablespoons chana dal, roasted

3-4 green chillies, de-seeded and finely chopped

2 tablespoons ghee

¾ teaspoon asafoetida

2 tablespoons chopped coriander (cilantro) leaves

Vegetable oil, for deep-frying



Combine all the ingredients, except the oil, in a bowl.  Season with salt and gradually stir in 4 tablespoons water to make a thick, stiff batter.

Heat enough oil for deep-frying in a kadhai or deep frying pan (skillet) to 180oC/350oF, or until a cube of bread browns in 30 seconds, and then reduce the heat slightly.  With damp hands, take a ladleful of the batter and flatten it into a 5 cm/ 2 inch round patty.  Working in batches, slip the patties gently into the hot oil and deep-fry, turning frequently, for 2-3 minutes, or until the patties are golden brown and crisp.  Remove with a slotted spoon and drain on kitchen paper (paper towels).