Maddur vada ( Kannada ) is a crispy fritter from Karnataka named after the town where it was discovered.
Maddur is a town between the cities of Bangalore and Mysore and this delectable crunchy fritter is sold in the trains, buses that ply between the cities. Almost every one travelling between these routes would have tasted this crunchy, crusty fritter.
Made of semolina, rice four, chopped onions, green chillies, asafoetida and sometimes grated coconut, this is one snack that is a most sought after by the passengers.
I have memories of munching on these when I would travel between the cities of Bangalore and Mysore as a kid during our vacations.
The greatest advantage of this delectable fritter is the ease with which it can be prepared as it involves no soaking of dals unlike medu vadas, the quickness with which it can be prepared and served to guests is a great plus. I love this for a tea time snack.
1 cup all purpose flour/maida
1/2 cup semolina /sooji preferably finer one called chiroti rava
1/2 cup rice flour
4 green chillies finely chopped.
2 medium onions finely chopped
1 tbsp finely grated ginger
sprigs of curry leaves.
2 tbsp finely chopped fresh coriander leaves.
1 tsp cumin seeds
salt to taste
1 tsp asafoetida powder.
1 tbsp finely grated coconut ( optional )
2 tbsp melted hot oil or butter
oil for deep frying.
Mix the dry ingredients well. Heat 2 tbsp oil in a pan ( or use cold butter )
Mix the hot oil with the dry ingredients, well. Add all the remaining ingredients like onions, ginger, salt, curry leaves, asafoetida powder, coriander leaves.
Add very little water at a time to make a smooth stiff dough.
Let the dough rest for 15 minutes.
Heat oil in a pan for deep frying.
Divide the dough into small balls as we do for puris. Take a ball of dough, grease the palm or use a plastic sheet, keep the ball in between the sheet and press to get a round flat shape.
The disc must be like a patty, not too thick and too thin either.
Make several such discs and slowly slide them into hot oil, on a medium flame to deep fry.
Dont crowd pan with too many discs of maddur vada.
This will take time to get a deep brown colour. Keep turning them over in the oil with a spatula to get an even colour and to cook well inside.
Drain on a paper towel. This vada remains crispy even when cool.
Serve with coconut chutney or sauce.