A popular savoury fritter that derives its name from the town of Maddur situated in the Mandya district of Karnataka. Maddur lies between the cities of Bangalore and Mysore. According to legend, the origin of Maddur vada dates back in April 1917. An entrepreneur Mr. Ramachandra Budhya ran a Vegetarian Refreshment Room (VRR) at the Maddur railway station. When the steam-powered trains on the way to Bangalore stopped at Maddur to fill their water tanks, Mr. Budhya would cater to the travelling passengers. He sold idlis and pakodas while the tanks were being refilled. One day, the train arrived early so Mr. Budhya was not ready with the usual snacks. He quickly put some ingredients together, flattened the mixture into thin discs, deep-fried them and created a new snack. It turned out to be a masterpiece and came to be known as Maddur vada. More than 100 years old, this food item has become one of the most iconic delicacies of Karnataka.
The Maddur vada gained popularity instantly. Mr. Budhya’s descendants worked on marketing and enhancing the quality of this crispy snack. They ran the original Vegetarian Refreshment Room (VRR) until 1948, which was then, taken over by the family of HD Hebbar. It was later shut down in January 2017 due to competition from unauthorized vendors and the scarcity of trains stopping at the Maddur station. Shri Hebbar’s progenies opened up Maddur Tiffanyss on the Mysore-Bangalore National Highway, which is still going strong. They source the onions, which are the main ingredient for the vada from Nashik and Pune. The onions from these regions are considered to be sweeter, more fragrant and flavourful with less moisture content. Besides the usual Maddur vada, they make a limited amount of a special variation using poppy seeds, cashewnuts, Nandini ghee and butter.
It is easy to make Maddur vada at home. Onion slices are combined with semolina, rice flour, all-purpose flour and other ingredients to form a soft dough. Small balls of the dough are flattened into thin discs and deep fried in oil until golden brown. They are crispy on the outside with a moist interior not soggy. Served hot with fresh coconut chutney. Unique, delectable with a crunch from the semolina and rice flour. Followed by a distinctive taste and sweetness from the caramelized onions with a hint of spice from the fresh green chillies. A perfect snack on the go or for tea-time.
The Maddur vada gained popularity instantly. Mr. Budhya’s descendants worked on marketing and enhancing the quality of this crispy snack. They ran the original Vegetarian Refreshment Room (VRR) until 1948, which was then, taken over by the family of HD Hebbar. It was later shut down in January 2017 due to competition from unauthorized vendors and the scarcity of trains stopping at the Maddur station. Shri Hebbar’s progenies opened up Maddur Tiffanyss on the Mysore-Bangalore National Highway, which is still going strong. They source the onions, which are the main ingredient for the vada from Nashik and Pune. The onions from these regions are considered to be sweeter, more fragrant and flavourful with less moisture content. Besides the usual Maddur vada, they make a limited amount of a special variation using poppy seeds, cashewnuts, Nandini ghee and butter.
It is easy to make Maddur vada at home. Onion slices are combined with semolina, rice flour, all-purpose flour and other ingredients to form a soft dough. Small balls of the dough are flattened into thin discs and deep fried in oil until golden brown. They are crispy on the outside with a moist interior not soggy. Served hot with fresh coconut chutney. Unique, delectable with a crunch from the semolina and rice flour. Followed by a distinctive taste and sweetness from the caramelized onions with a hint of spice from the fresh green chillies. A perfect snack on the go or for tea-time.
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Maddur Vada or Vada
(Yields 10)
Ingredients:
400 grams (2 large) onions
1 cup semolina
1/2 cup rice flour
1 cup all-purpose flour
6 small spicy green chillies or 4 long ones (finely chopped)
1 sprig of curry leaves (finely chopped)
2 teaspoons grated ginger
handful of coriander leaves (finely chopped)
1 tablespoon white sesame seeds
1/4 cup whole cashewnuts (chopped into small pieces)
1/4 cup hot oil
1/4 cup water
oil for deep frying
salt
Method:
Peel the onions, wash and cut each into two halves. Take one half and cut it across into two parts. Then, each into slices, not too thick or thin. Transfer into a bowl.
To the onion slices, add green chillies, curry leaves, coriander leaves, ginger, sesame seeds and cashewnuts. Sprinkle salt and with your hands, rub well into the various ingredients. This will enable the onion slices to release their moisture. Now pour hot oil over the mixture and use a spoon to combine. The hot oil will soften the onion slices further and make them sweat.
Incorporate the semolina first and mix well to absorb the moisture simultaneously, helping it to bloom. Then, spread rice flour over and combine. Finally, add the all-purpose flour and bring the mixture together to form into a dough. Add the 1/4 cup water little by little to form a soft one. Depending on how much the onion slices have sweated, you may use all the water, less or none at all.
After adding the 1/4 cup water, you may feel the dough requires more water, but as you work with the dough, the onions will keep getting moist and soften the dough. So do not add any more water.
Heat oil on medium-low flame for deep frying.
Take small balls of dough and flatten them on the palm of your left hand into thin 4-inch discs. Alternatively, you can use a surface or parchment paper to shape. Even out any open edges with bits of dough. Press down any protruding onion slices or else they will burn quickly. Deep fry discs in batches on medium-low flame turning them around at intervals until crisp and golden brown in colour. Take your time to fry them well. As the onion slices on the outer surface caramelize beautifully, you will know that the vada is ready to be taken out. Drain on absorbent paper towels.
Serve hot with green coconut chutney.
Green Coconut Chutney
Ingredients:
1 cup fresh grated coconut
5 small spicy green chillies or 2 big long ones
handful of coriander leaves
salt
Tempering:
1/2 teaspoon mustard seeds
1 sprig of curry leaves
2 tablespoons oil
Method:
Blend the coconut, green chillies, coriander leaves and salt with little water to a coarse consistency. Transfer into a bowl.
Heat oil in a pan, add mustard seeds and curry leaves. Fry well and then, pour over the chutney.
(Yields 10)
Ingredients:
400 grams (2 large) onions
1 cup semolina
1/2 cup rice flour
1 cup all-purpose flour
6 small spicy green chillies or 4 long ones (finely chopped)
1 sprig of curry leaves (finely chopped)
2 teaspoons grated ginger
handful of coriander leaves (finely chopped)
1 tablespoon white sesame seeds
1/4 cup whole cashewnuts (chopped into small pieces)
1/4 cup hot oil
1/4 cup water
oil for deep frying
salt
Method:
Peel the onions, wash and cut each into two halves. Take one half and cut it across into two parts. Then, each into slices, not too thick or thin. Transfer into a bowl.
To the onion slices, add green chillies, curry leaves, coriander leaves, ginger, sesame seeds and cashewnuts. Sprinkle salt and with your hands, rub well into the various ingredients. This will enable the onion slices to release their moisture. Now pour hot oil over the mixture and use a spoon to combine. The hot oil will soften the onion slices further and make them sweat.
Incorporate the semolina first and mix well to absorb the moisture simultaneously, helping it to bloom. Then, spread rice flour over and combine. Finally, add the all-purpose flour and bring the mixture together to form into a dough. Add the 1/4 cup water little by little to form a soft one. Depending on how much the onion slices have sweated, you may use all the water, less or none at all.
After adding the 1/4 cup water, you may feel the dough requires more water, but as you work with the dough, the onions will keep getting moist and soften the dough. So do not add any more water.
Heat oil on medium-low flame for deep frying.
Take small balls of dough and flatten them on the palm of your left hand into thin 4-inch discs. Alternatively, you can use a surface or parchment paper to shape. Even out any open edges with bits of dough. Press down any protruding onion slices or else they will burn quickly. Deep fry discs in batches on medium-low flame turning them around at intervals until crisp and golden brown in colour. Take your time to fry them well. As the onion slices on the outer surface caramelize beautifully, you will know that the vada is ready to be taken out. Drain on absorbent paper towels.
Serve hot with green coconut chutney.
Green Coconut Chutney
Ingredients:
1 cup fresh grated coconut
5 small spicy green chillies or 2 big long ones
handful of coriander leaves
salt
Tempering:
1/2 teaspoon mustard seeds
1 sprig of curry leaves
2 tablespoons oil
Method:
Blend the coconut, green chillies, coriander leaves and salt with little water to a coarse consistency. Transfer into a bowl.
Heat oil in a pan, add mustard seeds and curry leaves. Fry well and then, pour over the chutney.
