Maddur Vade(Va-dey) gets its name from the town of Maddur in Karnataka. If you have ever traveled enroute Mysore to Bangalore, it would have had to be through this town known for its famous vade.
This vade brings so many memories to mind. Summer trips to grand mom’s place in Bangalore meant starting early from Mysore for the then 3-hour journey by road or by train. Much that I hated waking up early, I eagerly looked forward to breakfast at Maddur, which happens to be mid-way. If we traveled by train the first brief stop was at Maddur. Breakfast included steaming hot idlis or Masala Dose with chutney that flowed like a river served up on a piece of banana leaf supported by a piece of newspaper; which Dad would precariously balance and make sure it reached our laps before the train chugged off.Maddur Vade came later on in the journey with bisi-bisi coffee. If we traveled by car, breakfast was much more relaxed with car-side service at the famous Maddur Tiffanys. Piping hot Maddur Vade was the highlight..crispy on the outside, slightly soft on the inside and the fried onions …mmm.. definitely hard to stop at one Vade.
I made these a few weeks ago when I realized I hadn’t posted this family favorite yet. Every bite took me back to those memorable days and I’m certain you will enjoy it just as much.
You will need:
2 onions thinly sliced
6 green chillies, finely chopped
8 curry leaves, finely chopped
3 portions fine Semolina (Fine Rava)
1 portion Rice flour
½ portion All-purpose flour
1 tbsp Butter, melted
1 tbsp White sesame seeds
3 tbsp Hot oil
Salt to taste
2 tbsp chopped Peanuts, roasted and skinned (optional)
Oil for frying
Water as required
Heat 2 inches of oil to in a deep pot on medium high heat.
Combine ingredients from sliced onions to peanuts (if using) in a wide bowl. Add a tablespoon of water at a time, until the dough just comes together. It should be a soft ball of dough but not sticky. Oil the palm of your hands and break off a small piece of dough. Flatten it and fry in hot oil on both sides until golden brown. It is important to keep the oil at a constant temperature to ensure the insides cooks and the outside browns evenly.If the oil is too hot the onions will get burnt and make the vades bitter.The key is to caramalize the onions while cooking the vade all the way through.
Drain vade briefly on a paper towel to remove excess oil . Serve hot with coconut chutney or can be eaten as is.