Maddur vada
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A crisp, flat fritter of rice flour, semolina and maida with onion and curry leaves, named after the town of Maddur in Mandya district.
Region: Maddur, Mandya district, KarnatakaOccasion: Snack; popular with travellers on the Bengaluru–Mysuru roadTime: 30 minServes: About 12 vadasVegetarian
Ingredients
- ½ cup rice flour
- ¼ cup fine semolina
- ¼ cup maida
- 1 large onion, thinly sliced
- 2 green chillies, chopped
- A sprig of curry leaves, chopped
- 2 tbsp chopped coriander
- 1 tbsp hot oil or ghee
- Salt to taste
- Water as needed
- Oil for deep frying
Method
- Mix the onion, chillies, curry leaves, coriander and salt with your hands so the onion releases its juice.
- Add the rice flour, semolina and maida, and pour in the hot oil.
- Add water a little at a time to make a firm dough.
- Take a lemon-sized ball and pat it out thin on a greased plastic sheet or banana leaf.
- Slide it into hot oil and fry on medium heat until golden brown and crisp on both sides.
- Serve with coconut chutney.
History
The vada takes its name from Maddur town, where it has been sold to rail and road travellers between Bengaluru and Mysuru for many decades.
Significance
Maddur vada is one of Karnataka’s best-known roadside snacks and a regular teatime treat at home.