'Maddur vada recipe' is a Karnataka recipe. 'Maddur vada' or 'Maddur
gets it's name from the town 'Maddur' which is located in 'Mandya'
district, Karnataka, a south Indian state.
If you ever travel by train or bus between Bangalore and Mysore, in the train as well as at Maddur station or at the Maddur bus stand, you would come across the vendors with their colorful plastic buckets selling maddur vada.
Grown ups as well as kids wait with eagerness for these vendors.
The vendors offer the vade on a square piece of newspaper. It doesn't need any accompaniment.
Most people on the Mysore Bangalore route buy these vadas, the kids as well as grown ups. It is a good 'time pass' spicy snack.
Some ask the vendor to pack a few vade for 'take away', either for the kids at home or 'to have later with tea'.
It is good to eat for 3-4 days. It is a wonderful snack item. It is a good addition to your picnic basket too.
Now you don't need to travel on Bangalore - Mysore road to eat maddur vada. You
can follow this maddur vada recipe to make them in your kitchen and enjoy.
Making Maddur vada - Maddur Vade
You can see in the image the process of making maddur vada after the dough is ready
Shaping and frying maddur vade
Serve hot or cold. It will be good to eat for 4-5 days.
Store in airtight container.
Adding more maida(plain flour) can make the vada go soft after some time.
Adding more rava(semolina-cream of wheat) can make them crisp and keep them that way. So add more of maida or rava according to the way you like your maddur vada.
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