Rice Flour ½ cup
Semolina ¼ cup
Refined White Wheat Flour ½ cup
Oil 5 tbsp
Mustard Seeds 1 ts
Skinned and Split Black Gram 1 tbsp
Skinned and Split roasted Gram 1 tbsp
Asafoetida Powder Pinch
Curry Leaves chopped 1 tbsp
Garlic chopped small 1 ts
Onion Chopped small ½ cup
Green Chilli chopped small 1 tbsp
Salt to taste
Oil to deep fry
Heat Oil in a pan. Add Mustard Seeds, Asafoetida Powder and chopped Curry Leaves. When spluttered, add small chopped Onion, Green Chilli and Garlic. When partially fried, add Skinned and Split Black Gram, Skinned and Split Roasted Gram. Stir it while frying on medium flame. When fried, remove the pan from the flame.
Take Rice Flour in a bowl. Add Semolina, Refined White Wheat Flour, Salt and prepared Tempering. Mix well and knead stiff dough.
Take small lump of prepared dough. Make a ball of it. Roll it on a rolling board like a small Puri. If needed, use dry Refined White Wheat Flour on rolling board and rolling stick to avoid sticking while rolling.
Heat Oil to deep fry. Deep Fry prepared Vada on medium flame to dark brownish.
Serve Hot with Coconut Chutney.
Enjoy Crunchy and Munchy Maddur Vada…