Baked Maddur Vada/Maddur Vade

A popular snack from Karnataka. Maddur is a town close to Mysore. This vade is popular in this place and hence the name – Maddur Vada. If your taking a train or bus to Mysore from Bangalore, we can see vendors selling this storing them in container, lined with news paper. Its very oily but extremely tasty. The deep fried one is crunchy on the outside and slightly chewy in the middle but I like the crunchy version. It is traditionally made with maida/all-purpose flour and fine rava. This healthy crunchy maddur vade recipe uses whole-wheat, fine rava, jowar flour and rice flour.



fine rava/semolina 1/2 cup
jowar/sorghum flour 1/2 cup
rice flour 1/2 cup
whole wheat flour 1/2 cup
coriander 1/4 cup, chopped
onions 2, finely chopped
curry leaves 20 leaves, wash and pat dry
green chillies 2, finely chopped
hing/ asafoetida 1/4 tsp
salt 1 tsp or as per taste
red chili powder 1/2 tsp
oil  5-6 tbsp
curd 5 tbsp

Preheat the oven at 360 degrees F for 10 minutes.
Add fine rava in a pan and dry roast with continuous stirring over medium heat for about 3 mins or until raw smell goes away.
Transfer the roasted fine rava to a bowl.
In the same pan add the jowar flour and rice flour, dry roast for 2-3 minutes on low heat.
Mix the roasted flours, fine rava and whole wheat flour together.
Add chopped coriander, salt and red chili powder to the flour mixture and mix well.
In a pan heat 1 tbsp of oil.
Add the curry leaves, hing/asafoetida, chopped green chillies and finely chopped onions.
Fry until the onions turn soft and translucent, transfer this to the bowl with flour mixture.
Mix everything till it combines well and let rest for 15 mins.
Add the 4 tbsp oil and the curd to bring the dough together.
(note: if the mixture is not coming together and looks dry, can add lil more curds or oil, to help with forming the dough, do not add water when mixing the dough)
Knead a little to get a smooth firm dough and divide them into small lemon sized balls.
Line a baking tray with parchment paper.
Take lemon sized balls of the dough and pat them carefully into flat slightly thick discs using your hand or roll using a greased rolling pin.
(note: if you are not using rolling pin – you can flatten the dough directly on the parchment paper)
Brush lil oil on the top of the flattened disc.
Bake the Maddur vadas for 21-22 minutes or until the edges start to brown.
Flip the vadas at 15 mins mark in the timer and continue to bake for the reming time. Transfer to a cooling rack and store in air tight container after completely cooled.
Enjoy the vada as a snack or as a handy breakfast with tea.

Recipe adapted from here
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