Maddur Vada By Chef Ajay Chopra
Maddur Vada is a deep-fried savoury vada (Fritter) that originated from Maddur, a town in the Mandya district of Karnataka. Chef Ajay Chopra shares the recipe in detail.Read More
For Maddur Vada
2-3 tbsp oil
1 cup chopped onions
1/2 cup semolina (rava)
1/4 cup rice flour
1 cup all purpose flour (maida)
2 stems curry leaves (chopped)
½ inch fresh ginger
2-3 green chillies (chopped)
2 tbsp white sesame seeds (til)
salt to taste
water as required
oil for frying
- Heat 3 tbsp oil in a pan.
- In a bowl add chopped onions, chopped curry leaves, chopped ginger and white seasme seeds (til), chopped green chillies, semolina (rava), rice flour and refined flour (maida).
- Pour the hot oil in the batter and mix all the ingredients well with your hand. Add as much water as required to give the dough a shape. Let this rest for 10 minutes.
- Take a chunk of the dough and roll it in maida – make dough balls and flatten it with your hand (just like a tikki).
- Drop the vadas in hot oil and let it fry until crisp and browned.
- Serve the hot Maddur Vada with fresh coconut chutney.
Maddur Vada is sold on the railway platform of Maddur, a railway station situated on the Bangalore and Mysore rail route. The vadas are made from semolina, maida and rice flour to which onions, curry leaves, green chillies and some dry spices are added. Onions give it a crunch, and the spices make it flavourful.
This crunchy and savoury deep-fried snack, when served with coconut chutney, is an absolute treat.