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Proso Millet Maddur Vada (Madhurawada)
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Proso Millet Maddur Vada (Madhurawada)

Proso milletTraditionalKarnatakaSnackFlour (atta)VegetarianContains gluten

Prep 20 min · Cook 20 min · Servings not given in the source

Make

Ingredients

  • proso millet flour — 40 g
  • rice flour — 20 g
  • bengal gram flour (besan) — 20 g
  • refined wheat flour (maida) — 20 g
  • onions — 1 (chopped)
  • chana dal — 20 g
  • chillies — 4 (chopped)
  • salt (to taste)
  • curry leaves — 6
  • coriander leaves — 1/2 bunch (chopped)
  • oil — 2 tbsp (heated and poured into the dough; more oil for deep frying)
  • water (enough for a soft dough)

Method

  1. Put the four flours in a bowl and add the onion, chana dal, chillies, salt, curry leaves and coriander. Mix well.
  2. Heat 2 tbsp oil and pour it over the flour mixture, then add water a little at a time and bring it together into a soft dough.
  3. With oiled hands, roll small balls and press each one flat on your palm.
  4. Deep fry over medium heat, turning now and then, until golden and crisp. Serve with coconut or green chutney.

Tips

  • General practice: press the vadas thin so the middle cooks through before the outside browns.

Fresh atta: grind small, use soon

  • Millets keep for months as whole grain; flour is best ground as it is needed, because it turns rancid. (FAO, Sorghum and millets in human nutrition (1995))
  • Bajra changes fastest: its grain stores for months, but its milled flour has a very short shelf life. (ICAR-IIMR scientists, Food Chemistry Advances (2023) (DOI 10.1016/j.focha.2023.100190))
  • In an Indian study, untreated bajra flour stayed within the quality limit only about 2 days at room temperature. (ICAR-IARI, Indian Journal of Agricultural Sciences (2016))
  • Ragi flour keeps better than foxtail, barnyard or bajra flour (it carries less fat). (Planta (2024), review)
  • Keep atta closed and cool: bajra flour kept best in polythene and worst in gunny sacks; grains should be dry and in airtight containers. (Chaudhary & Kapoor, J Sci Food Agric (1984); ICMR-NIN Dietary Guidelines (2024) (DOI 10.1002/jsfa.2740351113))
  • Going off shows first as smell and taste — sour, musty or dusty, then bitter. (Lai & Varriano-Marston, Cereal Chemistry (1980))

So: buy the grain, grind a week’s worth at a time — less for bajra in summer.

Recipe from ICAR-Indian Institute of Millets Research, Millet Recipes (2021), PDF p. 134 (printed p. 132), written in our own words.