When the rains come, then snacks are needed, and it is the same here as it is in India, even though the temperatures are about 20C less than what they might be in India. Snacks means deep-fried too, but it it is a treat, who is to mind?
These are flat vadai, a little like thattai, and very delicious. Grab your flours from your Indian grocery and don’t substitute all purpose flours.
Maddur Vadai, named after the town of Maddur in South Indian, are also sometimes spelt Madhur Vadai.
Are you looking for other Vadai? Try Masala Vadai, Beetroot Vadai, Broad Bean and Mint Vadai, Paruthithurai Vadai – a Thattai Vadai from Sri Lanka, and Kothimber Wada.
There are also Gram flour Vada that are made to go into a Kuzhambu, but can be eaten as snacks as well.
Maddur (Madhur) Vadai
0.5 cup Maida (Indian Plain Flour)
0.5 cup Rawa (fine semolina)
0.5 cup Rice flour
0.5 cup Atta (Indian Whole Wheat Flour)
1 cup onions, finely chopped
0.25 tspn cumin seeds
0.5 Tblspn finely grated ginger
3 Tblspn chopped coriander leaves and curry leaves
sea salt to taste
oil or ghee for deep frying
Mix all of the ingredients except the oil, in a bowl. Add 3 Tblspn hot oil. Blend evenly carefully using your finger tips to mix the flour. Divide the flour into 8 portions.
Heat the oil for frying over medium-hot heat. Take the first portion and sprinkle water on it to make a thick dough. Use only enough water to bring the dough together with your fingers. Make a ball and flatten onto a plastic sheet to make a thin vada like a thattai. Take the vada and slide it carefully into hot oil for deep frying and fry on a medium heat until it gets golden and a little crisp. You may find you can make 2 vada with each portion.
Repeat this for the other portions, adding the water to the flour separately each time before frying.
Serve with coconut chutney or ketchup and enjoy with a cuppa tea.
recipe notes and alternatives
Although these can be made in a variety of sizes and thicknesses, the thinner ones are best.