Maddur Vada is a traditional snack preparation typically larger in size than a normal vada, it’s flat, crispy (to the point of breaking and soft inside) and does not have a hole in the center. This vada is unique to the state of Karnataka, especially available in the town of Maddur, Mandva district from where this vada derives its name. This has a very different taste from the other vadas and is an instant vada that can be made in just 15 minutes to treat your palate and delight your family and friends.
Maddur vada is a type of onion vadai but unique in taste. This vada is made of all-purpose flour, rice flour and semolina which are mixed together with a spoon of ghee and added with some finely chopped onions, spiced with green chillies, flavoured with ginger, curry leaves, coriander leaves and hing. All ingredients are mixed well to make soft dough. A small amount of dough is taken, made into shape of patty and deep fried in oil until golden in colour.
Maddur vada is widely sold on Mysore Bangalore train and bus routes. This vada is extremely flavourful, has a nice crispiness on the outer side and softness when you take a bite. Hot vadas are truly enticing and when eaten, one would ask for more. They are perfect and stomach filling to be eaten at breakfast or snack time. It taste well with coconut chutney or any pickle of your choice.
Vada Vada is a very popular savoury deep fried fritter type of snack from Southern India. It can be called by various names such as wada, vade, vadai or bara. The vadas vary in shape and size and are often disc shaped about 5 to 8 cm across. They are made from dal, lentil, gram flour or potato. Vada is a typical street food in the Indian subcontinent and Srilanka.
They are also prepared at most homes especially during some festivals or functions. Vada or vadai originated in Tamilnadu and has spread in popularity throughout the globe. Vada is typically served with main course along with idli, dosa or pongal accompanied with a variety of mouth-watering and delectable chutneys and sambar. Vadas are preferably eaten freshly fried while still hot as they will be crispy and crunchy. Traditionally, Vada is mainly of two types – Paruppu vada made from chana dal and the second known as Ulundu vada made from urad dal.
Paruppu vada is circular in shape and slightly flat while the Ulundu vada is wheel shaped with a hole in the middle. Other popular types of Vadas There are a variety of vadas that we can prepare. Every vada has a unique and distinct taste, is very delectable and filling. Some of the popular types of Vadas from southern India are Masala vada, Medu vada, Ragi vada, Sabudana vada, Green gram vada, Mirchi vada while Dahi vaha is a trendy and classic dish from the north Indian cuisine. Vada could be either made plain or flavoured with spices and fresh herbs to enhance the taste and make it appetizing.
How to make Maddur Vada:
All-purpose flour - 1 cup
Rice flour - ½ cup
Semolina (Sooji) - ½ cup
Coriander - 1 bunch
Curry leaves - 2 springs
Ghee - 1 tbsp
Ginger, chopped - ¼ tsp
Green chillies - 3 nos
Hing - pinch
Onion, chopped - 1 no
Salt - to taste
Take a bowl and add all-purpose flour, rice flour, semolina, ghee and mix well to crumbling texture. Add chopped onions, ginger, green chillies, curry leaves, coriander leaves, salt, hing and little water. Mix all ingredients well to make stiff dough. Let it rest for 15 minutes. Divide the dough into equal portions and make into ball shape and flatten it on a plastic sheet.
Heat oil in a kadai and when it becomes hot, drop 4 to 5 vadas in oil and deep fry until crisp and golden brown. Fry on both side in a medium flame. Keep turning the vadas in regular intervals. Serve hot with coconut chutney or any pickle. Maddur vada is an exceptional snack, very appetizing and yummy. Do try it once and for sure you will keep making it many more times.
Watch and enjoy the making of Maddur vada: