Madhur vade

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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

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Ingredients of madhur vade

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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.

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Chopped onions being fried in oil

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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.

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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.

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      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.

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        Madhur vade being fried in oil

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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.

8 thoughts on “Madhur vade

    Chutney for Madhur vade | The Indian Food Court said:
    July 28, 2013 at 8:31 pm

    […] chutney is really yum to relish with the Madhur Vade. This is a healthier variety since it relies on only a little coconut, with the Dalia dal being the […]

    Hari Chandana said:
    July 28, 2013 at 10:55 pm

    Looks absolutely fantastic and delicious.. Thanks for sharing 🙂

      prathibalrao responded:
      July 29, 2013 at 9:34 pm

      Hi Hari chandana,

      Thanx a lot for your comments and also for dropping by my blog too!!!!!!!!!!!!!

    shruti said:
    July 30, 2013 at 1:24 pm

    as i have already tasted this very crispy and tasty wada prepared by you pratibakka,i want to prepare this ..nice pix too!

      prathibalrao responded:
      July 30, 2013 at 4:01 pm

      Hi Shruti,

      Thanx a lot for encouraging words and do send me the feed back on preparing the same. Bye for now and tc.

        B.A.Lakshman Kumar said:
        September 21, 2013 at 4:32 pm

        Thanks for the recipe. The original recipe is not prepared in this way. Apart from this the original recipe also contains Cummin seeda (jeera) and ginger which are good for digestion also. We have also tried with some other alternatives like Dil leaves instead of Cilantra and also with both. It tastes very good. You may also try with little fresh grated coconut, which can be eaten even without a chutney.

        prathibalrao responded:
        September 22, 2013 at 10:26 am

        Hi B.A.Lakshman kumr,

        Thanx a lot for your comments. One can add any greens I will give a try to your version of the recipe and send you the feed back.

    prathibalrao responded:
    September 21, 2013 at 4:48 pm

    Hi Lakshman kumar,

    Thanx a lot for your encouraging words. If you add fresh gated coconut it may even turn soggy i feel. Any way i will give a try for your version of the recipe and send you the feed back for sure.

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