Maddur Vada gets its name from the place Maddur which is near Mandya district ,Karnataka.I vaguely remember going to Maddur on our way to Mysore,but don't remember eating maddur vada.
The only place I have had maddur vada is at Woody's commercial street, for some weird reason ,no matter what we ordered my dad without fail has to order Maddur vada (and it did not taste that great).So I came to a conclusion that my dad likes Maddur Vada,no matter how good or bad.Everything sweet on this blog is for dad -coz he just loooooooooooooooves anything thats sweet. This spicy vada if for him too, and I am glad he enjoyed it with his evening tea.
I have tried to recreate the picture that was in Sanjeev Kapoor's book (link given below),it looks like my Maddur Vada needs to go on a diet.
1/2 cup Semolina/rawa(very fine)
1/2 cup rice flour
1/2 cup maida (all purpose flour)
4 green chillies (finely chopped)
2 small onions (chopped finely)
2 tbsp coriander leaves (chopped)
5-6 curry leaves (chopped)
3 tbsp ghee(melted)
1 tsp cumin seeds
pinch hing
salt to taste
oil to deep fry
Method
- In a large bowl mix rice flour, semolina, maida, salt, onion, green chillies, coriander leaves, curry leaves, ghee and cumin seeds.Using very little water form a stiff dough.
- Place 2 tbsp of dough in your hand and flatten the dough with other hand.
- Heat oil to deep fry on medium flame.You will know that the oil is ready when you drop a small piece of dough and it sizzles and comes up without changing color.Drop the vadas one at a time and fry till crispy and golden brown.For crispy Maddur Vada, fry on medium flame.
- Remove from oil and place on a kitchen paper to remove excess oil.
- Serve with chutney.
Note:In Sanjeev Kapoors website Maida is missing in the ingredients list.
sending over to
Denny's and
Kirthi's blog
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