The first time I tasted this awesome snack was during a train journey from Bangalore to Mysore. I noticed many vendors with huge baskets loaded with these Vadas, moving swiftly not to miss the beck and call from a single passenger. In an impulse, I bought a pair from a vendor and was quizzically probing to guess what ingredients went into it. A fellow passenger sensed what I was thinking and instantly enlightened me about its popularity. These golden crispies shown below are from a town named Maddur in Mandya district of Karnataka that lies between Bangalore and Mysore train routes. Hence, sold a lot in trains that traverse the two cities. This town is so synonymous with this Vadai.
Give it a bite once..... and I bet you will yearn to devour more of them. You can put the dough together in a jiffy specially when you have guests dropping in unannounced. Be assured that you are going to win their appreciation when you serve them these along with Filter Coffee or Tea. I am already addicted to these and prepared it twice in a weeks time. The recipe source is from my MIL who has a hand in Karnataka cuisine. Her initial days as a new bride began in Bangalore and she has quite a collection of recipes from her neighbours and from Janaki Paati ( her MIL).
The recipe given below is slightly modified from the original version to suit our family's preferences. The original recipe is a mixture of rice flour, All purpose flour, semolina and onions kneaded to a stiff dough and fried as patties in groundnut oil and does not use curry leaves or coriander. The size of the Vadas sold commercially are as big as the size of ones palm. Read on...
Preparation time: 5 min
Cooking time: 20 min
Spice level: Medium
Difficulty: Very Easy
Source : MIL
Makes: 24 nos
|Amount Per Serving|
|% Daily Value *|
|Total Fat 10 g||15 %|
|Saturated Fat 1 g||6 %|
|Monounsaturated Fat 7 g|
|Polyunsaturated Fat 1 g|
|Trans Fat 3 g|
|Cholesterol 0 mg||0 %|
|Sodium 19 mg||1 %|
|Potassium 24 mg||1 %|
|Total Carbohydrate 9 g||3 %|
|Dietary Fiber 1 g||2 %|
|Sugars 1 g|
|Protein 1 g||2 %|
|Vitamin A||2 %|
|Vitamin C||2 %|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
- 1 cup Rice flour
- 1/2 cup All purpose flour
- 1/4/ -1/2 cup Semolina
- 1 tbsp desiccated coconut
- 2 tsp butter
- A generous sprinkle of asafoetida
- 1 tsp cumin seeds, crushed
- 1/2 tsp Sesame seeds, crushed
- 2 Onions, chopped very fine
- 3-4 green chillies chopped fine
- 1/2 tsp chilli powder (optional)
- 2 sprigs Curry leaves, chopped fine
- 3 sprigs Coriander , chopped fine
- Salt to taste
- Oil for frying
- Butter paper
- Melt butter in microwave for 20 seconds.
- Add Rice flour, All purpose flour and Semolina to the butter and mix well until the flour resembles bread crumbs.
- Sprinkle salt,asafoetida, chilli powder and mix well. Crush cumin seeds and sesame seeds using your palm and add it to the flour.
- Add chopped curry leaves, coriander, green chillies and chopped onions.
- Mix again. The onions will start oozing out water. Sprinkle very little water and knead until the dough comes together. It shouldn't be too pliable or soggy.
- Heat oil in a Kadai and keep the flame low medium.
- Drizzle 1 tsp of oil on butter paper and spread it out.
- Pinch small portions from the dough, roll into a ball and flatten it on the butter paper into thin discs using your finger tips. Make a hole in the center.
- When the oil is hot and starts to fume, gently slip the discs and fry until golden brown.
- Drain over paper towels.
- Your Maddur Vadas are ready to be tasted now.
- Serve hot as such or with coconut chutney or any other dip if you prefer .