These crunchy and tantalizing Maddur Vada are also known as Madhur Vada too and are prepared with mixed flour such as rice flour, plain flour, semolina and flavoured with onion, green chillies and curry leaves. Ideal for an afternoon tea, trips and picnic when cooked perfectly and stored in an airtight container.
Why name Maddur/Madhur Vada?
In the state of Karnataka, there is a small town called ‘ Maddur’ and you can find these irresistible fritters in every corner, hence these fritters are called ‘Maddur Vada’. Travellers who pass through this town cannot ignore it’s frying aroma but give up and indulge in these crispy and tasty vadas.
Can I make Instant Maddur Vada?
Maddur vada can be prepared instantly, and you do not need any raising agent to prepare these vadas.
Can I omit curry leaves?
I don’t recommend, as curry leaves are important ingredients in south Indian cuisine and lend beautiful aroma and taste to these vadas.
Can I add dry or frozen curry leaves? Certainly, you can.
Can I make Vegan Maddur Vada?
Yes, you can. Instead of ghee or butter add oil.
What can I serve with Maddur vada?
Maddur Vada goes well with south Indian style coconut chutney, tea or coffee. On a warm day, serve with cold drinks such as cola, lemonade or milkshake.
MADDUR VADA
Ingredients
- 1 cup of rice flour
- ½ cup plain flour Maida
- ¼ cup semolina Sooji/rava
- 1 large finely chopped onion
- 4 finely chopped green chillies
- 1 small sprig curry leaves finely chopped
- 3 tbsp. finely chopped coriander
- salt to taste
- 1 tsp. dried red chilli flakes or red chilli powder
- 4 tbsp. hot oil
- Pinch asafoetida Hing
- oil to deep fry
Instructions
- In a bowl place all the flours, and add onion, chilli, curry leaves, coriander, hing and salt to it.
- Mix everything and well and leave it aside for 10 minutes.
- Add hot oil and then mix it with the spoon.
- You won’t need any water to bind the dough, but if the dough is too dry or crumbly sprinkle some water and knead the dough.
- The dough should be hard.
- Divide the dough into equal parts and make lemon size balls.
- Start heating the oil in a kadai for deep fry the vada on medium heat.
- Put butter or greaseproof paper on a worktop, put one ball and press gently with your fingers or palm and make round circle. It should not be too thin or thick.
- Carefully lift the vada and immerse in the hot oil.
- Fry the vada till it becomes brown and crispy on both sides.
- Remove it from the oil and leave it on a kitchen towel.
- Repeat the same procedure with the remaining balls.
- Serve hot with coconut chutney, tea or coffee.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
MADDUR VADA
Ingredients
- 1 cup of rice flour
- ½ cup plain flour Maida
- ¼ cup semolina Sooji/rava
- 1 large finely chopped onion
- 4 finely chopped green chillies
- 1 small sprig curry leaves finely chopped
- 3 tbsp. finely chopped coriander
- salt to taste
- 1 tsp. dried red chilli flakes or red chilli powder
- 4 tbsp. hot oil
- Pinch asafoetida Hing
- oil to deep fry
Instructions
- In a bowl place all the flours, and add onion, chilli, curry leaves, coriander, hing and salt to it.
- Mix everything and well and leave it aside for 10 minutes.
- Add hot oil and then mix it with the spoon.
- You won’t need any water to bind the dough, but if the dough is too dry or crumbly sprinkle some water and knead the dough.
- The dough should be hard.
- Divide the dough into equal parts and make lemon size balls.
- Start heating the oil in a kadai for deep fry the vada on medium heat.
- Put butter or greaseproof paper on a worktop, put one ball and press gently with your fingers or palm and make round circle. It should not be too thin or thick.
- Carefully lift the vada and immerse in the hot oil.
- Fry the vada till it becomes brown and crispy on both sides.
- Remove it from the oil and leave it on a kitchen towel.
- Repeat the same procedure with the remaining balls.
- Serve hot with coconut chutney, tea or coffee.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
It makes for a perfect dessert to serve on a special occasion and I bet your friends and family will love this awesome surprise. What’s more, it is an ideal recipe for Indian festivals like Diwali, Holi, Raksha Bandhan or Eid.
The traditional and classic gulab jamun with khoya is a very famous Indian sweet or dessert that is enjoyed by young and old in most of the festive celebration meals. No matter which region you travel, you are sure to get hold of some Gulab jamuns. These sticky sweet deep fried balls aren’t for weight watchers as they are loaded with calories but once in a while, you are allowed to cheat right?
Gulab Jamun is the most favourite and preferred dessert or sweet for any happy occasions such as birthday parties, weddings or festivals like Diwali, Holi or Ramadan. A bowlful of hot or cold gulab jamun bowl brings nothing but the utter joy of heaven! And that’s exactly how I feel. I remember my mum making a big batch of Gulab jamuns every Diwali. She would use pure mawa or khoya (Indian milk solids) to make jamuns (balls) and add rose water in the sugar syrup to get the essence of floral flavours.
Being Indian in origin, I too love Gulab Jamun and kala jamun, Paneer Gulab Jamun , Sweet Potato Gulab jamun
More Indian Sweets Recipes- Bombay Ice and Golden Halwa | Habshi Halwa | Malai Dodha Barfi | Beetroot kalakand | Figs, Chocolate and Cashew Rolls | Chocolate and Rose Kalakand |
Because we hadn’t had any Gulab Jamun for sometimes, we decided to make some for this years Raksha Bandhan, Usually, I prepare Gujarati meal on this day, but this time we decided to prepare Awadhi dishes, amidst the lavish feast of Awadhi food, ending the meal with kesar gulab jamun which seemed not just fitting but also much-needed treat. These creamy melt in the mouth milk powder gulab jamun were so aromatic, spices such as saffron and cardamom give it that required warmth in delicious in Indian desserts.
Now, we know that numerous Indian festivals are lined up until right up to November, so do not shy away from this Gulab Jamun but add to your dessert menu and get ready to receive many compliments.
How can I make soft and melt in mouth Gulab Jamun using milk powder?
Usually, with milk powder, many add semolina, which makes gulab jamun little hard and cracks. Avoid semolina, knead the dough thoroughly and make a soft and sticky dough. When you make balls, make sure there are no cracks.
What other ingredients can I add for more flavours?
You can add cardamom powder, also can stuff one whole pistachio or chocolate chips in each ball.
On what temperature should I fry the gulab jamun in oil or ghee?
To get the perfect gulab jamun, first heat oil or ghee on a high heat once heated turn off the heat, let the oil cool then again heat the oil on a very low-medium heat and fry the gulab jamun so that the inner side of the jamun cooks well too.
What so Gulab jamun doesn’t break in oil while frying?
In the dough, if you’ve added too much soda bi-co, gulab jamuns will break. So take care, when you add soda bi-co. Make sure balls are rolled properly without cracks. Do not overcrowd the kadai by adding many jamuns same time. make sure oil temperature is maintained throughout the whole frying process.
What colour Gulab Jamun should be?
Gulab Jamun should be between light to medium brown.
For how long I should keep Gulab jamuns in the sugar syrup before serving?
At least 5 hours, the more the better.
Gulab Jamun best served hot or cold?
Gulab jamun is delicious and irresistible hot or cold (at room temperature) it depends on you how you like it. In my family, we like both ways. According to my daughter when it is hot, it is sweeter.
What do I serve with Gulab jamun?
Traditional way you don’t need anything to serve with, just serve at room temperature. But nowadays I’ve seen hot Gulab Jamun served with vanilla or kesar Pista ice cream and sometimes cream too. You can garnish it with toasted almond or pistachio slivers too.
Can I make Vegan and sugar free Gulab Jamun?
Yes, you can
Gulab Jamun with Milk Powder
Ingredients
Sugar Syrup
- 3 cup sugar
- 4 ½ cup water four and a half cup
- 12-15 strands saffron
- 4 green cardamom whole
- ½ teaspoon lemon juice
Kesar Gulab Jamun
- 1 ½ cup full-fat milk powder one and a half cup
- 3 tablespoon plain flour
- 3 tablespoon ghee
- 4-6 strands saffron
- ½ teaspoon cardamom powder
- 4-5 tablespoon milk
- ¼ teaspoon soda
- oil (2 cup) for deep frying
Instructions
Make Sugar Syrup
- In a big pan place sugar, water and cardamom.
- Heat it over a medium heat and bring it to boil.
- Once it starts boiling add lemon juice and cook until just about the sugar syrup reaches the 1/2 thread consistency.
- It will take about 12-15 minutes.
- Turn off the heat and add saffron threads and leave it aside.
Gulab Jamun
- In a wide and big plate, place all the ingredients of the kesar Gulab Jamun except oil.
- Mix everything well, and add milk little by little and knead a soft and sticky dough.
- Make sure you knead properly to achieve softer and uncracked gulab jamuns.
- Leave the dough covered for 5 minutes.
- Then once again knead the dough.
- Divide the dough into equal size portions and make balls of an even size.
- Heat the oil well. Switch of the heat and cool a little.
- Let in some of the jamuns (3-4), when they rise up put back on heat and fry them on a slow heat till medium brown.
- Remove from the oil and put them in Sugar syrup to soak.
- Repeat for all the jamuns.
- Let it soak for 6-7 hours.
- Serve hot or cold, with ice cream or cream or on its own.
- Enjoy!
Notes
If Jamuns falls apart while frying, add little plain flour in rest of the dough and knead it again.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
