Bariatric gelatin recipe or Dr Jennifer Ashton gelatin trick is one of 2025’s most talked about wellness habits. You’ve probably seen it on tiktok, heard about it on morning health segments, or come across people calling it the Jennifer Ashton weight loss trick. But what exactly is this method? And does dr Jennifer Ashton gelatin recipe really helps with appetite control?

In this post I am sharing with you the complete explanation, the 2025 gelatin trick recipe from tiktok and trending Instagram reels, the gelatin cubes routine, the timing protocol, and a clear bariatric variation comparison.

Why This Gelatin Trick Is Linked to Dr Jennifer Ashton

Many people associate this routine with Dr Jennifer Ashton because it matches her approach toward sustainable, simple, science aligned health habits. And she often talks about nutritional benefits of collagen and gelatin.

She is often seen using hydrolyzed collagen powder in her daily “first meal” smoothie.

Small daily habits can make it easier to stay consistent with healthy choices. The gelatin trick fits perfectly into that pattern. However, it’s important to note:

• This is not an official recipe released by her
• It is an inspired interpretation widely shared in the wellness community.

While this isn’t an official recipe from Dr Jennifer Ashton, it’s a wellness-community interpretation that aligns with her practical, habit-based approach

What the Gelatin Trick for Weight Loss Actually Is

The gelatin trick for weight loss is essentially a pre-meal fullness strategy. By consuming a small amount of unflavored gelatin before meals, you create a gentle gel in the stomach that adds volume without significant calories. This slows gastric emptying, increases feelings of satiety, and helps regulate appetite more effectively.

As a result, many people find they naturally eat smaller portions, avoid overeating, and make more mindful food choices. The trick doesn’t burn fat or boost metabolism, and it’s not intended to replace meals

So this viral gelatin trick is a supportive tool that helps reduce cravings and promote portion awareness in a practical, achievable way. The benefits of this Viral genetic trick comes entirely from appetite control and healthier meal behaviors.

Dr Jennifer Ashton Gelatin Trick Recipe

This is the gentle, simple recipe most closely aligned with what people call the Dr Jennifer Ashton gelatin trick recipe .

Ingredients

• 1 tablespoon unflavored gelatin
• ½ cup hot water
• ½ cup cold water or unsweetened tea (black tea)
• 1 teaspoon lemon juice (optional)

Instructions

Step 1: Bloom the gelatin
Sprinkle the gelatin over 1–2 tablespoons of cold water.
Let it sit for 1 minute until it becomes spongey.
(This prevents clumping.)

Step 2: Add hot water
Pour in the hot water and stir continuously until fully dissolved.

Step 3: Add cold water or tea
Stir again and add lemon juice if desired.

Step 4: Chill
Refrigerate for 2–3 hours until it lightly sets.
You can also drink it warm immediately.

Step 5: Take before meals
Consume 15–30 minutes before lunch or dinner.

Gelatin Cubes for Weight Loss

Gelatin cubes have become a popular version of the 2025 gelatin trick because they make the routine easier and more convenient. Instead of preparing the mixture daily, the gelatin is poured into silicone molds and set into small, ready-to-eat cubes that can be taken before meals.

These cubes are low in calories, easy to carry, and perfectly portioned, ideal for busy schedules. Most people use two to four cubes per day, typically before lunch and dinner, to support appetite control and reduce mid-meal cravings.

The gelatin cubes routine fits seamlessly into the overall gelatin trick protocol and offers a simple way to stay consistent. This supports fullness without adding significant calories. Geletin Cubes Recipe for Weightloss

What is Gelatin?

Gelatin is a colorless, flavorless protein made from collagen. The collagen helps to keep our skin, joints, and tissues strong. When you mix gelatin with hot water and let it cool, it turns into a soft gel. That gel-like texture is what makes the “gelatin trick” helpful, because it creates gentle fullness in the stomach before a meal.

Once you eat it, gelatin breaks down into amino acids like glycine and proline, which support your gut lining, skin, and joints. It’s an easy way to get some of the benefits of collagen without needing any fancy ingredients.

2025 Gelatin Trick Timing Protocol

This updated routine is often called the 2025 gelatin trick protocol or the 7-day gelatin routine. Here is the safest and most effective way to use it:

Morning (optional)

1 cube with warm water or herbal tea. Supports appetite rhythm and reduces mid-morning snacking.

Afternoon (before lunch)

1–2 cubes: Best timing for preventing overeating at lunch.

Early Evening (not right before bed)

1 small cube: Helps reduce evening cravings and late-night snacking.

Why Timing Works

Taking gelatin before meals triggers satiety signals early leading to better food decisions, smaller portions, and calmer hunger patterns.

Bariatric Gelatin Variation vs Viral Gelatin Trick

People often confuse the bariatric gelatin variation with the viral gelatin trick, but they are very different.

Bariatric Gelatin is

• Designed for people recovery after bariatric surgery
• Soft, very gentle texture
• Sometimes higher in protein or fortified
• Intended as a temporary nutrition support food
• Must follow a doctor’s guidance

Viral Gelatin Trick (2025)

• is used as a pre meal appetite control tool
• Very low calorie
• Not a nutrition replacement
• Not for medical recovery
• Helps with fullness not with nutrient intake

Key Difference

The bariatric version supports healing and viral gelatin trick supports fullness before meals. They are not interchangeable.

Does the Jennifer Ashton Gelatin trick Actually Work?

The answer is yes but for appetite control. The fullness effect created by gelatin is real and rooted in basic digestive physiology. When gelatin forms a gel in the stomach, it delays gastric emptying, helps you feel satisfied sooner, and makes it easier to choose smaller portions.

It also creates a natural pause before eating, which supports mindful eating and reduces the likelihood of overeating. However, the gelatin trick does not burn fat or accelerate metabolism.

But I important point to note is It works best as a gentle support habit when paired with balanced meals, adequate protein, fiber, hydration, daily movement, and consistent sleep. The gelatin trick not a magic solution, but it can play a meaningful role in helping you eat more intentionally.

The Dr Jennifer Ashton gelatin trick recipe and gelatin cubes routine are popular because they’re simple, accessible, and effective for supporting fullness before meals. They don’t promise miracle results but they do make mindful eating easier.

Think of this as a gentle, steady habit you can layer into your day one that helps with appetite, cravings, and portion control, especially when paired with balanced meals.

If you want to understand the basic version of the gelatin trick for weight loss, you can read my detailed guide here

More Such Recipes

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2. LMNT electrolyte for Hydration
3. Cabbage Soup Recipe for Weight Loss
4. 7 Days Low Carb Meal ideas for Weight Loss

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Dr Jennifer Ashton Gelatin Trick Recipe (2025 Version)

A simple pre-meal gelatin mixture inspired by the routine associated with Dr Jennifer Ashton, designed to help support fullness and mindful eating.

Course Snack

Cuisine American

Keyword dr jennifer ashton gelatin trick recipe, gelatin cubes routine, gelatin trick 2025

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 4

Calories 6kcal

Author Rekha Kakkar

Ingredients

• 1 tablespoon gelatin
• ½ cup hot water
• ½ cup cold water unsweetened herbal/green tea
• 1 teaspoon lemon juice optional

Instructions

• Sprinkle gelatin over 1–2 tablespoons cold water and let bloom for 1 minute.
• Add hot water and stir until fully dissolved.
• Stir in cold water or tea and add lemon juice if desired.
• Chill for 2–3 hours until lightly set, or drink warm immediately.
• Take 15–30 minutes before meals for best appetite-control benefits.

Notes

For gelatin cubes, pour into silicone molds before chilling.
Most people take 2–4 cubes per day before meals.
Do not use as a meal replacement.
Not intended for bariatric recovery unless medically approved.

Nutrition

Calories: 6kcal | Carbohydrates: 0.1g | Protein: 2g | Fat: 0.01g | Sodium: 3mg | Potassium: 2mg | Fiber: 0.003g | Sugar: 0.03g | Vitamin A: 0.1IU | Vitamin C: 0.5mg | Calcium: 1mg | Iron: 0.02mg

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khatta Meetha chivda

Khatta Meetha chivda is a popular tea time snack. This delicious sweet and salty snack can be enjoyed by all ages. Chivda is a flat rice, also known as poha.

Course Snack

Cuisine Indian

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 8 people

Ingredients

• 2 cup chivda or poha available in different thickness, thick, medium, thin or nylon poha, I am using medium
• 1/2 cup peanuts
• 1/2 cup sugar
• 1/4 tsp turmeric
• 1/2 tsp salt
• 1/8 tsp citric acid
• 1/4 tsp red chili powder
• About 18 curry leaves
• Also need oil to fry

US Customary - Metric

Instructions

• Grind sugar, salt, citric acid and red chili powder together making sugar in to powder. And all the ingredients will be mixed evenly. Set aside.
• Wash and pet dry curry leaves and let it air dry for at least 10 minutes or more.
• In a frying pan take about 1” of oil and heat on medium heat. Oil should be moderately hot. Put about 1/4 cup of chivda in an oil, chivda should come up right away, (otherwise oil is not hot enough) as soon chivda comes up over oil, lower the heat to low and stir fry chivda till it doubles in size but remains white in color. Take out fried chivda in a strainer to drain out excess oil. Repeat the process and fry the remaining chivda.
• In the same oil fry peanuts over low heat till they are light brown.
• Fry the curry leaves until they are crisp.
• Take another frying pan large enough to hold all the ingredients, put I teaspoon of oil in the pan over low heat. put turmeric stir and put chivda, keep mixing till it is mixed well and chivda will be light yellow turn off the heat and let the chivda come to room temperature.
• Add peanuts, sugar mix, and crush the curry leaves over. Mix it gently until all the ingredients are incorporated well.

Notes

You can store the Khatta Meetha Chivda, in a air tight container for a month. Store it in an air-tight container and enjoy this scrumptious snack for up to 2 months...!!

Originally posted 2017-12-05 01:48:04.

The post Khatta Meetha Chivda appeared first on Manjula's Kitchen.

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Vegetable Cheela Rolls

Vegetable Cheela Rolls is a healthy and delicious any-time meal. Cheela Rolls is a treat for people who are vegan and gluten free. Cheela is like a besan dosa, and can be used as a wrap and this cheela wrap with vegetables makes a wholesome meal. Cheela Rolls can be used as a snack and also for good a lunch box meal.

Course Appetizer, Snack

Cuisine Indian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2 people

Ingredients

For Cheela

• 1 cup besan Gram flour
• 2 Tbsp rice flour
• 1 tsp salt
• 1/2 tsp cumin seeds jeera
• 3/4 cup water to make batter
• 4 tsp oil

For Filling

• 3 cup cabbage thinly sliced
• 1/2 cup carrots shredded
• 1/2 cup bell pepper thinly sliced
• 2 tsp oil Canola or vegetable oil
• 1/2 tsp cumin seeds jeera
• 1/2 tsp mustard seeds rai
• 2 tsp coriander powder dhania
• 1/4 tsp chili powder
• 1/2 tsp salt
• 1/2 tsp sugar
• 1 tsp lemon juice

Instructions

• Mix all the dry ingredients together, besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, consistency of Dosa batter. Set aside.
• To make the filling: Heat the oil in frying pan over medium high heat. Oil should be moderately hot, add cumin seeds and mustard seeds, as the seeds crack. Add cabbage, carrots, and bell pepper. Stir-fry for about one minutes add all the other ingredients, coriander powder, chili powder, salt, sugar and lemon juice. Stir- fry for about three to four minutes, vegetables should be still crisp. Turn off the heat.
• To make the Cheele: Use a heavy skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away.
• Pour about 1/4 cup of the batter into the skillet and spread evenly with a back of spoon. Starting from the center, spiral the batter outward evenly to form a circle.
• When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the cheela using a flat spatula.
• Press the cheela lightly all around with the spatula to make cheela cook evenly. Turn the cheela and in the center of the cheele put about ½ cup of stir-fry diagonally and roll it.
• Vegetable Cheela Roll is ready to serve. I like to serve this with Mango Pickle or Cilantro Chutney.
• Enjoy!

Notes

In the ingredients, we need about 4 cups total of sliced vegetable (this includes the cabbage, bell pepper, and carrots)

Suggestions

Use or preferred vegetables and also works good with any leftover vegetables.

Originally posted 2017-08-21 23:32:15.

The post Vegetable Cheela Rolls, vegetable Wrap appeared first on Manjula's Kitchen.

Matar Mathri Recipe

(easy and unique dish, quick tea time snack)

Matar Mathri: Peas Mathri: Mathri: Festival Special: easy and unique dish, quick tea time snack.

Mathri is a flaky biscuit originated from Rajasthan but now it is popular across India in many variations. Today I am sharing a new version of this flaky biscuit which is flavored with green peas and is spiced up with few spices like cumin seeds, carom seeds, etc.

Like some other deep-fried snack, these mathris can be stored in an airtight container for the next few weeks. Also, these are travel-friendly and definitely, matar mathris will give good company with tea so it can be considered as a tea time snack. It goes well with chutney, ketchup, and pickle too.

How can a mathri be crispy and perfectly textured? The answer to this question is the way you knead the dough, the way you fried it. So, let’s discuss the recipe in detail to understand each important step in a better way.

Basically, it is made with plain flour but you can adopt a healthy version and replace it with wheat flour, with this, there is a slight difference in texture. As this deep-fried so for good digestion, we add carom or cumin seeds or both in it. To make mathris soft from the inside, we have to add oil/ ghee into it. As we are making matar mathris, I am adding fresh green peas to which I have coarsely grind. Along with it, some fresh coriander leaves also enhance the color and taste of it.

While kneading the dough, a point which is to keep in mind is you have to need stiff dough- it helps in proper texture. What happens if we need a soft dough? you will find it difficult to roll mathris. Pricking it with a fork prevents mathris to puff up which is another necessary step to follow.

Mathris should be fried on low- medium flame only then it becomes crispy. Frying on high flame makes mathris soggy, uncooked, and also it will not survive for long.

Lastly, I would like to focus on a few tips which I followed while making these delicious Matar Mathri:

• While grinding matar (peas), do not add water. You can add some green chilies if you like the spicy flavors.
• Try to knead the dough without adding water, as lots of moisture present in peas. If you still feel it difficult to knead, just add 1- 2 tbsp water not more than that.
• Prick it carefully, otherwise, matar mathris will result in matar puris.
• Let them cool down properly before storing it.

Try some of our Snacks Recipe:

CORN CUTLETS

PANEER CUTLETS

Step by step instructions

• In a mixing bowl, add refined flour (maida).

• To this, add grinded green peas followed by freshly chopped coriander leaves.

• Time to add some spices, starting with cumin seeds, carom seeds, salt as per the taste and red chili powder.

• For softness, add 3 tbsp of oil in it.

• Mix all the things really well and knead a stiff dough.

• Give 15 minutes rest to the dough.

• After 15 minutes, knead the dough again and divide it into small balls.

• Take one ball, roll it thin and prick on it with fork/ knife. Pricking does not allow mathris to puff up.

• Fry these mathris in low hot oil on low to medium flame.

• Once it becomes light brown from one side then only flip it and fry on the other side as well.

• Mathris turn golden brown on both sides. Transfer on plate.

• Allow to cool own, then only store in an airtight container for 15 days and enjoy.

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Matar mathari

festival special dish andunique tea time snack

Course festival special dish, Snack

Cuisine Indian

Keyword festival special, holi special, matar mathri, peas mathri, peas recipe, snack recipe, tea time snack

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 20 people

Ingredients

• 100 gm refined flour (maida)
• 50 gm green peas grinded
• 1/2 tbsp cumin seeds
• 1/2 tbsp carom seeds
• 1/2 tbsp red chili powder
• 3 tbsp oil/ghee
• fresh coriander leaves chopped
• salt to taste
• water as required
• oil for deep frying

Instructions

• In a mixing bowl, add refined flour(maida).
• To this, add grinded green peas followed by freshly chopped coriander leaves.
• Time to add some spices, starting with cumin seeds, carom seeds, salt as per the taste and red chili powder.
• For softness, add 3 tbsp of oil in it.
• Mix all the things really well and knead a stiff dough.
• Give 15 minutes rest to the dough.
• After 15 minutes, knead the dough again and divide it into small balls.
• Take one ball, roll it thin and prick on it with fork/knife. Pricking does not allow mathris to puffup.
• Fry these mathris in low hot oil on low to medium flame.
• Once it becomes light-brown from one side then only flip it and fry on the other side as well.
• Mathris turn golden brown on both sides. Transfer on plate.
• Allow to cool own, then only store in an air-tight container for 15 days and enjoy.

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<p>The post Matar Mathri first appeared on Aroma of Kitchen.</p>

Poha chivda (Aval Mixture) is one of the popular Indian snack. Chivda is a crunchy and spicy snack which is quick and easy to make. Generally SouthIndian mixture which has lots of murukku, boondhi, peanuts, sev and many more crunchy ingredients. This traditional SouthIndian mixture is little complicated and time consuming compared to Poha Chivda. Sometimes we like to have some crunchy snack along with our tea / coffee or an after-school snack. So try this Poha Chivda for this Diwali and share your experience!

Tips for making Poha Chivda:

1. Use thick variety of poha. We can use White or red variety poha.
2. While frying poha, make sure the flame is medium. If the oil is too hot, poha will get burnt. Also the moment we add poha, there will be lots of bubbles but within seconds the bubble ceases. So make sure to stand right by while frying poha.
3. Fry rest of the ingredients also in medium flame till they are light golden. Usually any fried items becomes more darker after taking out of the oil, so make sure to fry till it is light golden.
4. We can roast all the ingredients instead of deep frying.
5. Allow the aval mixture to cool off slightly before closing the air-tight container.

You can also try:

1. Omapodi
2. Ribbon Pakoda
3. Thenkuzhal
4. Kara Boondi
5. Mullu Thenkuzhal

Recipe Card for Aval Mixture Recipe

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Poha Chivda Recipe | Aval Mixture Recipe

Aval mixture, an easy to make perfect snack for any evening or a perfect snack for Diwali. Unlike conventional mixture, this poha chivda is quick and easy to make. Learn here how to make this aval mixture with step by step instructions, video and photos.

Course Festival Recipes, Snacks

Cuisine Indian, North Indian, South Indian Recipes, Tamil Brahmin, Tamil Nadu Recipes

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 3 Cups

Calories 165kcal

Author Sowmya Venkatachalam

Equipment

• 1 Heavy Bottomed Pan
• 1 Slotted Ladle
• 1 Mixing Bowl
• 1 Sauce Pan

Ingredients

• 2 Cups Aval / Poha / Flattened Rice
• ¼ Cup Raw Peanuts
• ¼ Cup Roasted Gram
• ¼ Cup Cashews
• 1 Sprig Curry leaves
• 3 Cups Oil For Deep Frying

Tempering

• 2 tsp Coconut Oil
• 1 tbsp Cumin Seeds
• ¼ tsp Turmeric Powder
• ¾ tsp Red Chili Powder
• ¾ tsp Salt
• ½ tsp Sugar Optional
• 1 pinch Hing

Instructions

• Heat oil in a pan for deep frying the Poha,When the oil is hot, gently drop 1/4 cup of poha and deep fry till all the bubble ceases. This will be very quick. Fry the poha in batches till they all are fried.
  2 Cups Aval / Poha / Flattened Rice, 3 Cups Oil
  
• Again, fry the peanuts and take them aside.
  ¼ Cup Raw Peanuts
  
• In the same oil, deep fry the roasted gram till they are golden brown and take them aside.
  ¼ Cup Roasted Gram
  
• In the same oil, deep fry the cashews till they are golden brown and take them aside.
  ¼ Cup Cashews
  
• Again add few curry leaves to the hot oil and fry till they are cripsy. Switch off the flame.
  1 Sprig Curry leaves
  
• In a pan, add a coconut oil, When the oil is hot, add cumin seeds and allow it to sputter. Add turmeric powder, hing, red chili powder and slit green chili. Give a mix and switch off the flame.
  2 tsp Coconut Oil, 1 tbsp Cumin Seeds
  
• In a mixing bowl, take all the fried ingredients. Add tempering to the fried ingredients. Also add salt and sugar. Give a good mix. Toss well so everything gets mixed up nicely. Allow the aval mixture to cool off for few mins and then store the Poha Chivda in an air-tight container. 
  ¾ tsp Salt, ½ tsp Sugar
  
• The delicious Poha Chivda (Aval Mixture) is now ready to serve!

Video

Nutrition

Serving: 0.5Cup | Calories: 165kcal | Carbohydrates: 13g | Protein: 2.8g | Fat: 11g

Instructions with Step by Step Pictures:

• Heat oil in a pan for deep frying the Poha,When the oil is hot, gently drop 1/4 cup of poha and deep fry till all the bubble ceases. This will be very quick. Fry the poha in batches till they all are fried.

• Again, fry the peanuts and take them aside.

• In the same oil, deep fry the roasted gram till they are golden brown and take them aside.

• In the same oil, deep fry the cashews till they are golden brown and take them aside.

• Again add few curry leaves to the hot oil and fry till they are cripsy. Switch off the flame.

• In a pan, add a coconut oil, When the oil is hot, add cumin seeds and allow it to sputter. Add turmeric powder, hing, red chili powder and slit green chili. Give a mix and switch off the flame.

• In a mixing bowl, take all the fried ingredients. Add tempering to the fried ingredients. Also add salt and sugar. Give a good mix. Toss well so everything gets mixed up nicely. Allow the aval mixture to cool off for few mins and then store the Poha Chivda in an air-tight container.

• The delicious Poha Chivda (Aval Mixture) is now ready to serve!

The post Poha Chivda Recipe | Aval Mixture Recipe appeared first on Subbus Kitchen.

Maddur vada is a popular dish from the town of Maddur in Karnataka. Maddur vada is a crispy snack made with rice flour, shoji and spices. A Vegan snack that is perfect to be served with hot coffee/ tea. We can make this vada instantly and it is a perfect evening time snack. If you are health conscious, then you can alternate maida with wheat flour. We can also bake this vada. I prefer baking though it is time consuming,  it is a healthy option compared to deep frying as the baking method consumes less oil. But this recipe is a conventional method of deep frying maddur vada. Usually this vada is either served with coconut chutney or coriander/mint chutney. Kids prefer to relish with ketchup!

Tips for making Maddur Vada

1. We can replace Maida with wheat flour for healthier choice.
2. If you are a spice lover, add a tsp of red chili powder with other ingredients.
3. Onions release moisture so add water only as needed when mixing all the flours and spices.
4. Flatten the vada patties as thin as possible so that it is crispy after deep frying.
5. Make sure the oil is medium hot when you fry the vada so that the vada gets cooked properly and will be light golden brown.

If you like this Maddur Vada, then you can also try other evening snacks recipes

1. Thattai – Thattai is a South Indian snack traditionally made during Krishna Jeyanthi, Diwali and also for Karthigai Deepam. If we have rice flour and urad dal flour, then we can make this thattai very easily and quickly.
2. No onion No Garlic Paruppu Vada – We usually make Paruppu Vada for festivals, functions and as an offering to god. For such occassions while making the vadai, we don’t add onion / garlic and masalas to the vadai, yet this vadai will be Crunchy, Yummy and Flavorful Vadai
3. Pattanam Pakoda – Pattanam Pakoda, a very popular street side snack in Chennai and many cities of TamilNadu. Crispy outside, soft inside this pakoda is so tasty and mouth-watering. Serve with hot tea/coffee and enjoy this delicious snack!

Recipe Card for Maddur Vada:

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Maddur Vada Recipe

Maddur Vada a very popular evening snack in Karnataka. Crispy vada made with rice flour,soji and other spices makes this vada interesting and appetizing. Relish this vada with hot coffee/tea and relish this yummy snack! Learn here how to make this recipe with step by step pictures, instructions and video!

Course Evening Tiffen, Snacks

Cuisine Indian Cuisine, Indian Recipes, Karnataka, South Indian Recipes

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 16 Vada

Calories 110kcal

Author Sowmya Venkatachalam

Equipment

• 1 Mixing Bowl
• 1 Heavy Bottomed Pan

Ingredients

• 1F Cup Rice Flour 1 cup - 250ml
• ½ Cup Semolina (Sooji / Rava)
• ¼ Cu Maida (All Purpose Flour)
• 3 no Green Chili Finely chopped
• 2 tbsp Coriander Leaves
• Few Curry leaves
• 1 Pinch Asafoetida (Asafetida / Hing)
• 1 no Onion Finely Chopped
• ¾ tsp Salt
• 2 tbsp Oil (Hot Oil)
• Water As needed
• 3 cups Oil For Deep Frying

Instructions

• In a mixing bowl, take rice flour, rava, maida, chopped green chili, curry leaves, coriander leaves, hing, salt and chopped onion.
  1F Cup Rice Flour, ½ Cup Semolina (Sooji / Rava), ¼ Cu Maida (All Purpose Flour), 3 no Green Chili, 2 tbsp Coriander Leaves, Few Curry leaves, 1 Pinch Asafoetida (Asafetida / Hing), ¾ tsp Salt, 1 no Onion
  
• Add hot oil and mix everything well.
  2 tbsp Oil (Hot Oil)
  
• Add water little by little and knead it to smooth dough.
  Water
  
• In a zipper, grease oil. Take a lemon size vada dough, using oil greased hands shape the vada dough to a thin vada. Repeat the same for 3-4 vada.
  
• Heat oil in a heavy bottomed pan. When the oil is hot, gently drop 3-4 thinly shaped vada.
  3 cups Oil
  
• Deep fry the vada on both sides in a medium flame till the vada is crispy and golden brown.
  
• Take out the vada and place in paper towel to drain excess oil. Repeat the same for rest of the dough. Relish this delicious Maddur vada with ketchup, mint chutney or coconut chutney!

Video

Nutrition

Serving: 1piece | Calories: 110kcal | Carbohydrates: 15g | Protein: 2g | Fat: 5g

Instructions with Step by Step Pictures:

• In a mixing bowl, take rice flour, rava, maida, chopped green chili, curry leaves, coriander leaves, hing, salt and chopped onion.

• Add hot oil and mix everything well.

• Add water little by little and knead it to smooth dough.

• In a zipper, grease oil. Take a lemon size vada dough, using oil greased hands shape the vada dough to a thin vada. Repeat the same for 3-4 vada.

• Heat oil in a heavy bottomed pan. When the oil is hot, gently drop 3-4 thinly shaped vada.

• Deep fry the vada on both sides in a medium flame till the vada is crispy and golden brown.

• Take out the vada and place in paper towel to drain excess oil. Repeat the same for rest of the dough. Relish this delicious Maddur vada with ketchup, mint chutney or coconut chutney!

The post Maddur Vada Recipe appeared first on Subbus Kitchen.