Maddur Vade / Maddhur Vade

(The latter part of the word vade, de is pronounced as day)

As the name suggests, this popular snack item of Karnataka can be traced back to Maddhuru. Maddhuru is a small town which lies between Bangalore and Mysore, the two most popular cities of Karnataka. This Vade is frequently sold on the trains which frequent these two cities. I have always attached these vadas to our train journey since that's where I ate them though they are available in restaurants as well.
I am not great fan of deep frying. However, there are certain exceptions and this awesome vade tops that exclusive list.These crispy, delicious vadas are a great treat, enjoyed by adults and kids alike. What makes them extra special is that they can be stored for a few days unlike the other Indian vadas.
Give them a try and you would thank the guy who came up with this recipe.

 Ingredients needed to make around 20 vades:
1 cup fine semolina / rava (chiroti rave)
1/2 cup rice flour
1/4 cup all purpose flour / maida
2 onions (about 1 cup, chopped)
10-15 curry leaves, finely chopped
4 tbsp finely minced cilantro
3 Serrano peppers, finely chopped (Use any other variety chilis and as many as needed)
1.5 tsp salt
About 1/4 cup water (same cup used to measure dry ingredients.)
3 - 4 cups of oil to fry (I use canola)

Making vades:
Heat the oil in a kadai / deep based pan.
Meanwhile, combine all the ingredients except the water and the oil. Add about 4 tsp of hot oil to it. Mix all together by adding water little by little, to form a firm dough.
Pinch and take about a small lime sized dough. Grease a plastic sheet and put the dough ball on the sheet. Pat it with your fingers and shape into a circle/patty as thin as you can.
To know whether the oil is hot enough, drop a pinch of dough into the oil. If it sizzles and comes to the surface, then the oil is ready. If the dough stays at the bottom, heat the oil a couple of minutes more.
Now carefully lift the patted dough circle using your fingers and gently slide it into the hot oil. You can drop a few more patted circles, taking care not to overcrowd the kadai.
Now turn down the heat to the lowest setting and deep-fry them till they turn slightly brown on both sides and are crispy. Remove with a slotted spoon and drain on paper towels.
Repeat the process with the remaining dough. Remember to grease the plastic sheet everytime you shape the dough into thin circle. If the sheet is not greased, the patty will stick to it.
Let them cool and store them in an air tight container. This quantity would last only for a couple of days.:)
Serve with chutney or can be eaten as it is.
Another look at maddhur vades.

 

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