Maddur Vada (Rice And Whole Wheat Medallions)

This is a Kannada recipe. I understand that this vada derives it’s name from the town of Maddur, the place of its origin. Whatever the case may be, this is a delicious vada. Traditionally, it is deep-fried, but it does not have to be done so. With an air-fryer or oven, it is possible to replicate this recipe very close to its traditional form, texture and taste, It is normally served with coconut chutney, a fantastic combination. However, it can also be served with any chutney or ketchup of your choice. Do enjoy this great tea-time snack,

1/2 cup rice flour (I used brown rice flour)
1/2 cup whole wheat flour
1/2 cup finely chopped onion
1-2 green chillies, chopped fine
1 sprig curry leaves, chopped
Salt to taste
A pinch of asafoetida (hing, perunkayam) – optional
Water as needed
Add the rice and wheat flours in a bowl
Add onion, green chillies and curry leaves
Add salt and asafoetida (if using)
Mix well
Add water, a little at a time, and knead to form a soft dough
Take a little  dough and shape into a ball, perhaps the size of a small lemon
Place this ball in the centre of your palm and press down to get a medallion shape, roughly 3 mm thickness (though the picture seems to show about 8 mm thickness)
Repeat this process for the remaining dough
Transfer these vadas to a steamer and steam for about 10 minutes
Then transfer to an air fryer and ‘fry’ for about 10-15 minutes or till the vadas are a light golden brown
Serve hot with your favourite chutney or dip

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