Maddur vade

Channapatna, Maddur, Mandya…stops any Bangalorean traveling to Mysore knows, by the wares that vendors bring along the route… Maddur is different from the others, as it wafts up the aroma of the long famous Maddur vade (a fritter) into train windows and bus doors. It seems like the vendors know the trick, hold it as close to the faces of travelers as possible, and it’s impossible not to give in to the urge of biting into the very distinctive taste of this vade.

My mother-in-law makes a perfect Maddur vade. Here’s how. Now bring Maddur home.

maddur vade

Prep time: 20 minutes

Makes about 35 vades

You need: (you can halve the measure and make half the number of vades)

  • 1 cup all purpose flour
  • 1 cup rice flour
  • 1 cup fine semolina (fine sooji/chiroti rave)
  • 3/4 cup powdered peanuts. Roast the peanuts first, remove the light skin on the outside and blend to a coarse powder, just short of fine.
  • 1 cup finely chopped onions
  • 5-8 green chillies ground into a very coarse paste
  • 2 teaspoons salt
  • 4 tablespoons oil to mix
  • A little water to mix the dough
  • Oil to fry the vades

To make the vades:

  1. Mix all the dry ingredients first in a bowl. Add the 4 tablespoons oil, heated- but not too hot – and rub into the flour mix. Then start adding water, a spoon at a time to get a nice firm dough.
  2. Make small balls of the dough and pat into 3 or 4 inch diameter discs. The discs should be about 3-4 mm thick.
  3. Heat the oil in a wok/kadai. When you see the oil emitting wisps, it is ready for frying.
  4. Fry the vades in batches of 3 or 4 (depending on the size of your kadai, until nicely browned.
  5. Serve hot with a basic chutney.

They are great eaten cold too. Maddur vadas can be stored in an air tight container for up to a week or 10 days.

Quick and great tasting chutney

The basic chutney has these simple ingredients: 1 cup shredded coconut, a few coriander leaves, 1 to 2 green or red chillies, a teaspoon of salt, a small stick of tamarind or 1 teaspoon of tamarind paste, and roasted yellow channa dal (hurikadale as it’s called in Kannada).

Chutney ingredients

Whir everything together in a blender with a little water. Add salt if required. Serve it with the hot vades!

Maddur vade with chutney

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2 Responses to “Maddur vade”

  1. devika says:

    wow! Love these – It never occured to me that they could be made – and at home :-) (In my mind, Madur vada is a finished product appearing miraculously and all ready-to-eat – exclusively in the baskets of Madur platform vendors. Maybe from the Madur vada tree?)

    Im definitely going to try this.. Thanks for posting Anu…

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  2. Anu says:

    Devika, LOL! A maddur vada tree? Sounds like Apu but that’s what’s so fun about u :)

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