Maddur vada (மதூர் வடை) is a savoury fritter type snack from Maddur town which is between Bangalore & Mysore , Karnataka. This vada ia very famous in Restaurants and road side hotels in karnataka. It is made of semolina(rawa), maida and rice flour which are then mixed with sliced onions, curry leaves, green chili and few other ingredients. Although three flours are used, they are mixed in varying proportions. I used less rice flour to have a different flavour and taste as compared to Nippat (Thattai) which is also a fritter type snack. The vada can be taken with coconut chutney and also goes very well with sambar and rasam rice. The vada can be stored for 3-4 days
Medium size onion – 3 nos (Chopped)
Salt – 1 tsp
Chopped curry leaf – 2 tbsp
Finely chopped green chili – 2 nos
Chopped ginger – 1 tsp
Hing – 1/2 tsp
Semolina (rawa) – 1/2 cup
Maida – 1/2 cup
Rice flour – 1/4 cup (heaped)
Roasted ground nut pieces – 1 tbsp
Cashew nut pieces – 1 tbsp
Sesame seed – 1 tsp
Hot oil – 2 tbsp
Ghee – 1 tbsp
Add salt with sliced onions. Water oozes out of onion by kneading for 2 minutes.
Add curry leaves, chopped green chili , chopped ginger & hing. Mix well with onions
Add all flours, roasted peanut pieces, cashewnut pieces, sesame seeds, hot oil and ghee. Mix all ingredients well and divide into two portions.
Add small quantity water 2-3 times and make stiff dough but it should not be too dry. Dough is now ready.
Grease parchment paper. Take big lemon sized dough and flatten it. Mkae 1.5 to 2 inch diameter disc and 1/4 cm thickness.
Drop gently in hot oil. Keep stove in low medium flame. Fry 3-4 minutes. Flip over to other side once colour changes to golden brown. Fry until both sides are golden brown. Remove maddur vada from pan. Now tasty maddur vada is ready to be served. Serve with coconut chutney. This vada is crispy outside and soft inside with onion and spicy flavour