Makes – around 25
How long it takes: 1 hour
Madhur vade is named after a small place in between Bangalore-Mysore. When we travel by intercity train even now when train stops at Madhur, a much anticipated station where the platform vendors came up with this wonderful vada served with spicy mint chutney. I have been waiting to put this up for years now and finally came to fruition today. The recent heavy rains provided the ideal setting to enjoy this.
What you need to have:
1. Chopped onion – 1 cup
2. Chiroti sujee – 1/2 cup
3. Rice atta – 2 tablespoons
4. Maida – 1/2 cup
5. Curry leaves – 8-10
6. Green chili -3-4
7. Chopped cilantro – a handful
8. cooking oil – 1/4 cup
9. salt – to taste
11. water- around little less than 100 m.l
Ingredients of madhur vade
Other ingredients of the dish
What you do with what you have:
1. Wash, peel and chop onions, green chili, cilantro and curry leaves fine and keep it aside.
2. Place a spatula with chopped onions in it adding 2 teaspoons of cooking oil to it on medium flame also adding a little salt and fry it till it turns transparent.
Chopped onions being fried in oil
Onions fried till transparent
3. Sieve both atta in the sieve, add sujee, fried onions, chopped cilantro, curry leaves, chopped green chili and transfer all to a wide bowl.
All ingredients in a bowl
4. Mix all the ingredients adding water too in steps checking for salt to bring it to the consistency of chapati dough and keep it aside for about 30 minutes. Make small lemon size balls and pat it with the edge of your palm to 3″ size even discs on a thick plastic sheet.
Flattened disc on a plastic sheet
5. Place a deep skillet with 2 cups of cooking oil in it. On heating add patted discs at 3-4 in batches and fry flipping it too till light brown and crispy. Transfer it to a serving plate and enjoy with a cup of tea and chutney which I am posting shortly.
Madhur vade being fried in oil
Madhur vade being fried till brown
A closer view of the dish
Good to remember:
1. Quantity of water depends upon the thickness of sujee. So add water in steps and can sprinkle if needed later. One can even use upma sujee for the dish but adjust the water quantity accordingly.
2. The dough consistency should be such that it should not break while prior to frying.
3. Madhur vade should always be fried on medium flame.