Recipe for Maddur Vada with Thick Coconut Chutney

Name: Recipe for Maddur Vada
Prep time: 10 min
Cook time: 10 min
Ingredients: 1 Cup Rice Flour; ½ Cup Semolina; 2 tbsp Refined Flour; ⅓ tsp Asafoetida; 3-4 Medium-Sized Onions; finely chopped; 4-5 Green Chillies; finely chopped; ½ Cup Chopped Curry Leaves; 1⅓ tsp Salt; 1 tsp Red Chilli Powder; 3 tbsp Groundnut Oil; ¾ Cup Water (Approximately); Oil; for frying; 2 tbsp Chana Dal; 3 tbsp Grated Coconut; 3-4 Green Chillies; 1 Small Piece of Ginger; ½ tsp Tamarind Pulp; Salt; to taste; ⅓ Cup Water

Maddur is a small town in the southern state of Karnataka in India. This modest, unassuming town is located about 80 km from Bangalore. When one drives from Bangalore to Mysore, it comes on the way; that is how many people know about it. But this little town has offered something very delicious to the cuisine of Karnataka- Maddur Vada.

I fondly remember the short refreshment breaks at Maddur on our frequent long drives from Bangalore to Mysore, and enjoying these delicious savoury tea time snacks with a cup of tea/coffee at any of the many tiny corner shops along the highway. Here, the cook would be quietly frying these vadas while the shopkeeper would be busy selling these snacks to travellers, who would stop to take a break, refresh themselves and continue their journey. Due to the location of this town, which connects important cities, with time, Maddur Vada has become famous as a ‘travel’ snack, sold by street vendors in Maddur Railway station and Bus stand to hungry passengers.

Maddur Vada is crispy on the outside and slightly soft on the inside. It is usually served with thick coconut chutney, made with as little water as possible so that both the vada and the chutney can be easily packed ( wrapped in banana leaves) and given to customers so that they would find it easy to eat ‘on the go’.

Maddur Vadas is easy to make at home. You need some basic Indian ingredients to make them. They are a perfect tea-time snack on a rainy winter evening 🙂 Today, it turned out to be one such rainy day in Germany when I got reminded of this crispy, savoury and absolutely delicious snack.

So, let us start with the recipe. In this post, I have shared the recipes for both Maddur Vada and Thick Coconut Chutney.

Kitchen Equipment:

Mixing bowl: https://amzn.to/3K14XFH
Knives: https://amzn.to/3Lg64Bj
Cutting Board: https://amzn.to/3K0dh8L
Frying Pan: https://amzn.to/44ulCsV
Mixer:
Option 1 Bosch: https://amzn.to/3LzMbGF OR
Option 2: Preethi: https://amzn.to/3n9XCLH (I use this)

Ingredients for making Maddur Vada:

1 Cup Rice Flour
½ Cup Semolina
2 tbsp Refined Flour
⅓ tsp Asafoetida
3-4 Medium-Sized Onions; finely chopped
4-5 Green Chillies; finely chopped
½ Cup Chopped Curry Leaves
1⅓ tsp Salt
1 tsp Red Chilli Powder
3 tbsp Groundnut Oil
¾ Cup Water (Approximately)

Additionally:

Oil; for frying

About Ingredient Sourcing in Germany:

You can get all the ingredients needed for this recipe from any Indian shop near you. You can check the online store of Spicelands. They are a big store in Frankfurt, delivering all across Germany.

Some of the ingredients can be sourced from local supermarkets too. E.g. Rice Flour ( called Reismehl) can be found in DM, Alnatura etc.; Semolina (called Hartweizengrieß) and Refined flour (Weizenmehl 405) can be found in all supermarkets. For deep frying, you can use Sunflower oil (Sonnenblumenöl). This can also be easily found in local supermarkets.

Method to make Maddur Vada:

In a mixing bowl, combine rice flour, refined flour and semolina.
Mix well.
Add salt, green chillies, chopped onions and red chilli powder and asafoetida. Mix.
Heat 3 tbsps oil in a pan. Add that to the mixture. Mix well.
Add curry leaves.
Now, add water, a little at a time and knead the flour. When it starts coming together, stop adding water.
Cover and rest the dough for about 10 minutes. After 10 minutes, knead the dough.
Heat oil in a pan for deep frying. Grease your palms with some oil. Take small portions of the dough. Flatten them using your palms.
On medium heat, fry them till they turn golden brown.
Remove them on a paper towel.
Serve with any thick chutney.

Here are some more pictures 🙂

Ingredients to make Thick Coconut Chutney:

2 tbsp Chana Dal
3 tbsp Grated Coconut
3-4 Green Chillies
1 Small Piece of Ginger
½ tsp Tamarind Pulp
Salt; to taste
⅓ Cup Water

Method to make Thick Coconut Chutney:

On medium heat, roast Chana Dal till it changes colour and gives a nice aroma.
In a mixer grinder, grind roasted chana dal, grated coconut, ginger, tamarind, green chillies and salt.
Add water and grind again.
Coconut Chutney is ready.

Here is the recipe in printable format: