Maddur Vade
Ingredients
- 1 cup Rice Flour
- 1 cup Maida or All Purpose Flour
- 1 cup Fine sooji (rava)
- 3.5 tbsp Unsalted butter (50g)
- 2-3 cups Vegetable Oil (for deep frying)
- 2 Large onions
- 1 tsp Chili Powder
- Salt to taste
Instructions
- Using a saucepan, lightly roast all three flours just until they are warm to the touch and become fragrant.
- Chop the onions finely.
- Combine all the ingredients except the oil and mix well. Do not add any water to the mixture.
- Set aside for 30 minutes and let the onions release their juice.
- Lightly mix the dough with your fingers and form balls that are the size of a small lime.
- Heat the vegetable oil in a heavy-bottomed pan until it starts to ripple slightly.
- While the oil is heating, shape each ball of dough in your palm into a flat disc. The discs should be about quarter inch thick. Thinner discs will be crisper, but make sure they don't lose the slight flakiness in the middle. I usually fry a test batch and then adjust the thickness of the discs.
- Fry the vades in batches on medium-low fire until they are golden brown. Drain on paper towels.
- Serve hot by itself or with coconut chutney.
Notes
Maddur vade is best served fresh. However, leftovers can be reheated in an oven for a few minutes, or in an air fryer.