For some one who swears by Madras ( now Chennai .. you know all about your loyalty to the birth place and all) , I have these ancestral threads and lineage linking to the grand old city of Mysore and a bit beyond. A good 20 km or 12 miles or so from the main city of Mysore lies the sleepy village of Nanjangud. I am not exactly sure on the origins of how the lineage was established to this , but the annual or bi-annual journey for our family inevitably includes a car trip from Bangalore to Mysore. On the way of course we stopped for tender coconuts – what a refreshment right down to your soul, and of course Maddur Vade. There is this small joint on the way called Maddur tiffany’s or something similar. The simply serve the very best of this variation. My mom simply loves these. It does not matter what time of the day the trip occurred, a stop for these was always included in the travel itinerary. And yes hot, piping hot, crunchy flat discs browned with deep-frying in the oil but glistening with the tone of fried onions in these and spiced by green chilies and flavored by curry leaves, cilantro and Jeera.. Oh my! Sure takes you down the memory lane! And no matter how hot the temperature was on the outside, my mom always had it with a cup of steaming hot filter coffee. Always!
It somehow struck me that on FD, I should make these. Just like that ! Sometimes you don’t need a reason for a good thing.. a feel good thing!
So here it goes , the second in the FD series
Maddur Vadde: Awesome Crunchy spiced disks/patties of flour and semolina that speak to your soul!
- All purpose flour : 2 cups
- Rice flour: 1 cup
- Sooji/ Fine Rava/ Fine semolina: 1 cup
- Red/yellow/white Onion, medium sized- 1,Finely chopped
- Green chilies : 4 , Finely chopped
- Jeera/ Cumin seeds: 1 tsp.
- Oil : 2 tbsp., heated to be mixed in the flour
- Sour plain yogurt : 1 tbsp.
- Fresh curry leaves, : 8-10, chopped
- Asafoetida/Hing: A big pinch
- Salt : 1 tsp. To be adjusted to taste
- Cilantro leaves : 1/4 cup, finely chopped
- Oil for deep frying
- Whisk all the dry ingredients together first. The flours, and sooji and salt and Asafoetida should get mixed well.
- Add in the chopped onions, curry leaves, cumin seeds and cilantro and mix thoroughly . Now add in the 2 tbsp. of hot oil and gently crumble through the flour .
- Add in the sour yogurt and add as little water as required to bind the flour to form a smooth dough. You do not need to knead this a lot. Just enough so you have soft pliable one.
- Portion these out into small lemon sized balls. Flatten them out into thin patties or disks.
- Deep fry these in medium high heat until they turn golden brown in color.
- Drain and serve!