Mandya, nestled in the beautiful state of Karnataka on the banks of the river Cauvery, is famous for many things, food being one of them. The famous Maddur vada, is a heritage recipe dating back to April 1917.
Maddur Vada (Inset: Chef Ramaa Shanker)
Chennai:
That was the year when Ramachandra Budhya was running a tad late in frying the usual pakodas for the incoming train passengers. In a jiffy, he threw ingredients together to prepare at the very least, something edible for the passengers to munch on when they arrived. Little did he know that he had created a masterpiece!
A century years later, that food item has become one of the most iconic delicacies of Karnataka — the Maddur vada. It took the name of the village it was born in, Maddur, which sits about 80 km from Bengaluru. This very popular dish is sold mostly on trains.
Life takes us on many journeys, big and small, exciting and interesting. The best journey is when our heart opens up to new experiences , happenings and relationships. It was a Saturday, when Sundeep Kochar and I set out for one such journey of discovery to Mysuru from Bengaluru. Sundeep, a world famous astro palmist, had come to Auroville, to be felicitated for his great contribution to the field. He had predicted Donal Trump’s victory in the elections and other social events of significance, on national television. Almost 100 per cent accurate, he was an expert in helping people understand their destiny and path and the role of planets in their life. I had promised him I would visit a famous temple in Mysuru along with him and taste the heritage dish Maddur vada served on the train en route. Thus, Mysuru became our destination and the train journey, a reason for our excitement. As the locomotive started, a stream of vendors made their way up and down carrying delectable vadas, which smelled amazing and looked even better. Sundeep and I gorged on this golden-brown crispiness and I promised him that I would also make him taste some badam halwa on our way back.
Ramakrishna’s Budhya’s age-old secret recipe is now with his sons and grandsons. So I contacted one of them and on the assurance that I would not set up an eatery as rival, I was given the recipe. I tried a few modifications, like the oil and spices used, and the trial was successful. I know you’ll will love it!
Maddur Vada
- Preparation time: 5 min
- Cooking time: 20 min
- Serves: 6-8 pax
- Calories per serve: 190 cl per serve
Ingredients
- Rice flour - 1 cup
- All- purpose flour (maida) ½ cup
- Semolina - ¼ cup
- Coconut grated - 1 tbsp
- Cashewnuts - ¼ cup (chopped)
- Butter - 2 tsp
- Asafoetida - ½ tsp
- Cumin seeds -1 tsp (crushed)
- Sesame seeds - ½ tsp (crushed)
- Red onions - 2 (chopped fine)
- Green chillies - 4 (chopped finely)
- Ginger - 2 one-inch pieces (chopped finely)
- Red chilli powder - ¼ tsp
- Curry leaves - 2 sprigs (chopped finely)
- Coriander - 3 sprigs (chopped finely)
- Salt to taste
- Coconut or sesame oil - 1 cup
- Butter paper - 1 sheet
Method
- Melt butter in microwave for 20 seconds.
- Add rice flour, all-purpose flour and semolina to the butter and mix well until the flour resembles bread crumbs.
- Sprinkle salt, asafoetida and chilli powder and mix well.
- Crush cumin seeds, cashewnuts and sesame seeds into a rough powder and add it to the flour.
- Add chopped curry leaves, coriander, green chillies, ginger and chopped onions.
- Sprinkle very little water and knead until the dough is blended well.
- It shouldn’t be too soft or too hard.
- Heat oil in a kadai and reduce the flame to medium.
- Drizzle 1 tsp of oil on butter paper and spread it evenly.
- Take small portions of the dough, roll into a ball and flatten it on the butter paper into thin discs using your fingertips. Make a hole in the centre.
- Keep it on the butter paper till the oil is ready to be fried in.
- When the oil is hot and starts to emit fumes, gently slip the discs and fry until golden-brown.
- Drain over paper towels.
- Your Maddur vadas are ready to be eaten.
- Serve hot and with coconut or groundnut chutney.
Kitchen Tip
Vadas should be made and eaten freshly. If stored in fridge, it will be soggy the next day. Use leftovers wisely by dipping vadas in warm water; squeeze out the water and immerse in hot sambar to make instant sambar vadai. Rasam is also an option.
— Chef Ramaa Shanker is the author of Festive Offerings to the Gods: Divine Soul Recipes