Maddur Vada is a popular snack (crispy fried patties) from Karnataka, originating in Madduru, a town 85 kms south west of Bengaluru.
How Maddur Vada is made:
Main ingredients of Maddur Vada are rice flour, sooji rava and maida. These ingredients are mixed with chopped onions, coriander leaves, green chilies, curry leaves and mixed very well adding warm oil and water. Salt and asafoetida (hing) are added too.
Above mix of flour and add-ons is deep fried in boiling oil till the colour turns brown to get crispy and tasty Maddur Vada. Unlike the regular vada made from Urad dal, Maddur Vada is flat, circular but will not have any hole in the centre.
Served with: Maddur Vada is often eaten without any accompaniments. However coconut chutney or tomato ketchup/sauce can make ideal accompaniment for Maddur Vada.
Where to find Maddur Vada:
Best place to have Maddur Vada is of course the town of Maddur, which falls between Bengaluru and Mysuru. If you are commuting by road between Bengaluru and Mysuru be sure to stopover at Madduru and taste Maddur Vada at a local restaurant. Maddur Vada is sold in several eateries and restaurants across Karnataka, primarily in Bengaluru, Mandya and Mysuru regions.