MATHUR VADAI

"Mathur" is a village in Karnataka state, famous for this Vada and so named after it. A simple recipe which needs no grinding of batter which we usually do for other vadas. There are many variations in preparing this vada. I have given this recipe since it came out very well, after getting a chance to watch this recipe in a cookery show on television.

Preparation time - 15 minutes
Serves - 6

INGREDIENTS:
Rice flour - 1 cup
Sooji/ Rava - 1 cup
Maida/All purpose flour - 1 cup
Cumin - 1 tsp
Green chilly - 2
Pepper powder - 1/2 tsp
Crushed ginger - 1 tsp
Onion - 2
Coriander leaves - a handful
Curry leaves - 2 leaflet
Asafoetida - 1 tsp
Salt - as required
Oil - for deep frying

METHOD:
1. Chop Onions & green chillies finely.
2. In a bowl, add rice flour, rava, maida & salt and mix well.
3. Add chopped onions, green chillies, cumin, pepper powder,crushed ginger, asafoetida, chopped coriander leaves and curry leaves and mix well.
4. Add water little by little and make a non sticky dough.

5. Leave it for 5 minutes.
6. Heat oil in a pan and take a small ball of dough, grease a plastic sheet with little oil and flatten the ball as thin as possible.
7. Make hole in the center if preferred. Even little water can be greased on the sheet instead of oil.
8. Fry the flattened vadas in oil one by one until light brown.
9. Tasty and crispy Mathur vada is ready to be served hot with Onion/Coconut/tomato chutney.

Note:

• If the vadas are not flattened well before frying, the vadas may turn chewy.
• To get the crispness, it should be flattened well before frying.
• See to that it doesn't break will frying in the oil. If puffing occurs, use a fork to to make few spots on the vada before frying.