Sunday, February 04, 2007

Maddur vada

Yep, they look nice, dont they? :) They WERE nice. Ever since I saw the recipe for maddur vada on Latha's blog a few weeks ago, by sheer chance (I'd googled "maddur vada"), I'd been hankering to make them. They're simple to make, and really best eaten fresh while they're still fairly crisp. I personally liked their chewy texture a day on, but I think that could just be me, a one-woman fan club.

I used the same ingredients as specified in Latha's recipe, but made a small addition of my own - urad dal that had been soaked for 2-3 hours. I think I had a vague of idea of the really really scrummy "Tirupati vada" that I'd eaten long ago, before the Tirupati laddoo became the only prasadam (holy offering) available. The Tirupati vada was dark brown, very chewy, and had urad dal in it. I havent a clue about the rest of the ingredients in that prasadam - all i remembered was the texture and the fact that there was urad dal in it.

The urad dal DID make a difference to the maddur vada - if only in taste. I'm quite glad I made the addition!

Recipe for:
Maddur vada


1 cup fine semolina
1/2 cup rice flour
1/4 cup plain flour
1 tsp red chilli powder
5 tbsp hot oil for kneading
2 onions, finely chopped
1/2 cup urad dal, soaked for 2-3 hours
1/2 cup coriander leaves, chopped
10-15 fresh curry leaves, chopped
Fresh green chillies to taste, minced
Salt to taste
Oil for deep frying


1. Heat the oil in a deep pan.

2. Put the rice flour, plain flour, semolina, red chilli powder and salt in a bowl. Add 5 tbsp hot oil and and mix well with a wooden spoon.

2. Add the chopped onions, urad dal, coriander, curry leaves and chillies.

Mix with enough water to make a rough dough. Use your hand for this.

3. Take a small ball of this dough and flatten with your fingers (or use a glass, greasing its bottom well) on a non-stick sheet.

4. Drop into hot oil and deep fry on medium-high heat until golden brown.

5. Serve hot with any dipping sauce.


Lakshmik said...

Hi Shammi

Mouth watering vadas. Nice recipe.

jacob said...

this used to a be a staple on my train trips betweeen bangalore and mysore. Nice!

Krithika said...

They look so golden and delicious !!

Menu Today said...

Hi Shammi,
Adding urad dal gives crunchy taste I think. Vada looks nice , perfect for tea time.
(Please see my Brussel sprouts vatha kulambu picture in my blog.)Thanks

Vaishali said...

I am sure these Vadas look great. I can't see them because I am accessing your page at my workplace, where I can see no photographs on any blogs. :( :(
That apart, I have a question for you. Do you perhaps want to cook something with potatoes in the next couple of weeks? I have observed that you usually do not cook for events. (ARF Tuesday the only exception?) But you could perhaps make an exception for JFI too? Think about it. :)

shammi said...

Vaishali: I know I dont usually take part in events (given up ARF too, in case you hadnt noticed!). Could make an exception for JFI:) Especially as you've asked so nicely! :D Are you hosting it?

Saffron said...

that looks mouthwateringly delicious! We are in the middle of a really bleak winter here - it is -15F today :( and this would really hit the spot!!


Anonymous said...

very nice shammi. nice touch to add some protein as well. i add ajwain and Cumin for a touch of flavour and digestion.

sailaja said...

Delicious looking wadas, Shammi.

Don't remind me of Tirupathi vadas..YUM!!
I'm visiting Tpt this month, anyways..:):)

Latha said...

Hi Shammi,

Landed here following all the sudden hits to my Maddur Vada Recipe :-)
Glad you tried the recipe.
Adding the urad dal does sounf delicious. And like you I am a big fan of the Urad vada in Tirupati. In fact, we just had some on out trip to Tirupati. Thye do give those vadas as prasadam for special sevas like Kalyanotsavan, Swarnadala etc. in Tirupati.
It is such a well guarded recipe, the only way we can try to duplicate it is to imagine the ingredients and try it out at home :-)
Your Maddur Vada looks delicious!

TS said...

Those look good! I've never had them before....


Inbavalli said...

Great recipe for a great dish. Planning to make it this Sunday. Wouldn't bother with the side-dish, though. I'm sure it's spicy enough without one :-)

Anonymous said...

Maddur is small town in the middle of Bangalore and Mysore. Maddur Vada is a speciality of that town. It cannot be categorised as "prasadam" as onions are a basic ingredient.

Mika said...

I made it earlier and they taste super. I have had Maddur vada near Bangalore and this is as authentic as you can get. I would have liked the urad dal crunch too. Well, next time!

CM said...

I visit your blog regularly and have tried quite a few of your recipes - the Onion bhaji being my favorite!

Really like your blog and look forward to more posts.

Anonymous said...

Your blog has interesting collection of recipes. Thanks for sharing this wonderful recipes. Chk here for another version of maddur vada by Chitvish:

Vani said...

Your maddur vadas look really crisp and nice, Shyamala! Maddur vadas are VERY different in taste and texture from the Tirupati prasad though. The prasad is a lot chewier and I think it's ingredients are completely different from the original Maddur Vadas.

Anupama said...

Shammi, I have taken down your vada recipe into my recipe book and will probably make them today . Will let you know . Thanx for such detailed illustrations

Chitz said...

my Shammi, these look gorgeous!

I can't wait to try them...with lots and LOTS of green chillies! hehe.

Thanks for sharing the recipe...

g said...

Single-handed, the most amazing south indian snack that I have tried! Thanks so much! It made a lonely, rainy saturday SOOOO much better! g