There is nice story behind the Maddur Vade and its name. in April 1917 that its famous vade first appeared in Vegetarian Tiffin Room (VTR) in Maddur’s only railway station. Ramchandra Budhya (originally from Kundapura) who used to run VTR, clearly a born entrepreneur, used to entice the passengers to buy his idlis and vades. As the legend has it that on a particularly busy day as he was running late, he just mixed up some ingredients and instead of making them in the shape of pakoras, which would take longer to cook, he flattened the mixture into discs and fried them. The result was a new snack that became popular as Maddur vade. VTR at Maddur railway station, where the Maddur vade was first sold, shut down in 2017, but one may still enjoy the famous vade at Maddur Tiffanys, which is located on Highway-17 - outskirts of Maddur. -For full story read 'Memories are made of Maddur vada' - By Jayanthi Madhukar

• 1½ cup - Rice floor
• ½ cup -  Fine Sooji Rava / Semolina
• ½ cup - Maida / All purpose floor
• 1 big - Onion, finely chopped 
• 2 tsp - red chili powder
• 1 tsp - Cumin/ jeera seeds
• 2-4 - Green chilies, finely chopped
• 8-10 - Curry leaves, chopped
• ½ cup - Fresh Coriander leaves, finely chopped
• ¼ cup - Cashew nuts, chopped (optional)
• 2 tbsp - oil, ghee and/or butter for mixing 
• Salt as per taste.
• Oil for frying

1. In a wide fry pan, dry roast Maida slightly on medium flame.  Transfer it to a mixing bowl.
2. To the mixing bowl, add rice floor, sooji rava, cumin seeds, red chili powder, chopped onion, green chilies, curry leaves, coriander leaves, cashew nuts and salt. Mix it.
3. Heat 2 tbsp of oil, (I use 1 tsp of ghee and around 3 tsp of butter) and pour hot oil over the mixture. Mix it well with a spoon.
4. When it is cold enough to handle use your hand to mix. There should be enough oil that, if you press the mixture with your palm it should hold it for few seconds.

5. Add little water and start mixing. Keep adding water little by little as you need while kneading the dough to a chapati/roti dough consistence, not too hard nor too soft.
6. Meanwhile, put the oil on medium flame for deep frying.
7. Take a small portion of the dough and form it into lemon size ball. Repeat the same with rest of the dough.
8. Apply bit of oil on your palm or on a parchment paper or thick plastic paper and press the dough  flat, about 3 - 4 inches in diameter.  I first flatten the dough slightly with my palm, place it on the parchment paper, place another parchment paper or folder over and use a rolling-pin to flatten it. Use a cup which has over 3 inches diameter to cut into nice even circle patty.

9. Once the oil is hot enough (a small portion of the dough dropped into the hot oil should gradually bubble and float to the top), gently slide the pressed dough into the oil. You may fry few of them together depending on the size of the fry pan.
10. With a skimmer ladle, turn the Maddur vade over to cook on both side. Fry until vade is golden brown in color. Remove from the oil and place them on paper towel to absorb excess oil.

11. Repeat the step with rest of the dough.
12. Serve Maddur vade with coconut or groundnut or chickpeas chutney. 

NOTE: 

• If you are making a bigger batch of Maddur vadas. In Step-5, mix water only with small portion of the mixture. Do not mix all the dough in one go as the onion and coriander will release water and the dough will become soft, which in turn will not result in same texture we are looking for.
• Do not reheat the Maddur vade, especially in microwave. Room temperature vade should be fine to to eat.
• If you really need to pack them for journey or storing, wait until it cools down to room temperature or else the vade will become soggy. Good to warp in banana leaf.
• Do not refrigerate, won't retain the same flavor and texture. Consume within a day or two.

• 2 cups -  chickpeas / Hurigadale
• 1 inch - Ginger, skinned and chopped
• 2 - 4 - Green chilies, chopped
• 2 tsp - grated coconut
• ¼ tsp - Cumin seeds / Geera
• 4-5 - curry leaves
• ¼ cup - coriander /dhania leaves (optional)
• Salt as per taste.

• 1½ cup - Rice flour 
• ½ cup - Maida / All purpose flour 
• 2 tsp - red chili powder 
• ½ tsp - Sesame seeds and/or Cumin seeds 
• ¼ cup - peanuts 
• ¼ cup - chickpeas 
• ¼ cup - grated dry coconut 
• 2 tbsp - oil 
• Salt as per taste. 
• Oil for frying

1. In a wide fry pan, dry roast chickpeas on medium flame until it is crisp. Transfer it to food processor.
2. In the same pan, slightly roast the grated dry coconut. Transfer to the food processor.
3. Now, dry roast the peanuts, making sure it does not get burnt. You will notice that the skin will start pealing off. Turn of the flame and transfer it on a kitchen towel. Turn off the flame
4. Meanwhile, pour Maida to the same hot fry-pan. No need to turn on the flame. Just let it roast a bit on the pan. Stir it occasionally so that the flour won't burn.
5. Fold the kitchen towel half over the peanuts and rub to peal rest of the skin from the peanuts. Peanuts will also split in half in the process. Gather the peanuts and transfer them to food processor ( blender / mixer) along with the chickpeas and grated coconut. Discard the peanut skin left behind on the kitchen towel. 
6. Now, cover the food processor and pulse few times. Do not make it into fine powder. It has to be course powder, it will have few full pieces of peanuts and chickpeas. Transfer it to a mixing bowl.
7. To the mixing bowl, add rice flour, roasted Maida, red chili powder, sesame/cumin seeds and salt. Mix it.
8. Heat 2 tbsp of oil and pour over the above mixture. Mix it will with a spoon.
9. Add little water and start mixing. Keep adding water little by little as you need while kneading the dough - into a chapati or roti dough consistence. 
10. Meanwhile, put the oil on medium flame for deep frying.
11. Take a small portion of the dough and form it into small lemon size ball. Repeat the same with rest of the dough.
12. Apply bit of oil on your palm or on a parchment paper or thick plastic paper and press the dough  flat, about 2-3 inches in diameter. 
13. Optional: I used a steel tumbler to cut them into even size and round shape. May use a cookie cutter.
14. Once the oil is hot enough (a small portion of the dough dropped into the hot oil should gradually bubble and float to the top), gently slide the pressed dough into the oil. You may fry few of them together depending on the size of the fry pan.
15. With a skimmer ladle, turn the Nippattu over to cook on both side. Fry until Nippattu is golden brown in color. Remove from the oil and place them on paper towel to absorb excess oil.
16. Repeat the step with rest of the dough.
17. Once completely cooled, they may be stored in air-tight containers.
18. Enjoy Nippattu with your family and friends.

• 1 cup - Quinoa , organic
• 2 - Green Chillies , finely chopped 
• 1 - Onion , finely chopped
• 1 - Tomato , finely chopped
• ¼ tsp - Cumin (Jeera) seeds
• ¼ tsp - Mustard seeds
• ¼ tsp - red chili powder
• ½ tsp - Turmeric powder (Haldi)
• ½ tsp - Amchoor /mango powder
• ½ tsp - Garam masala powder
• ½ tsp - Sambar powder (optional)
• ¼ tsp - jaggery or sugar or brown sugar
• ½ cup - Green peas,
• ½ cup - Carrots chopped into cubs
• ¼ cup - Bell pepper chopped into cubs,
• ¼ cup - corn
• 8-10 - Curry leaves
• 1/2 tsp - Ginger , finely grated or chopped
• 1 cup -  Coriander (Dhania) Leaves , finely chopped
• 1 lemon - juice as per taste and is optional.
• 1 tbsp -  Olive Oil
• 1 tsp - Ghee
• Salt , as per your taste

1. Heat a wide thick bottom fry pan on medium heat, dry roast the Quinoa stirring continuously until nice aroma comes and some of the Quinoa turns golden. Almost like roasted peanuts smell. Yum! This is optional, but I feel the Upma tastes and smells better. May take 4 to 5 minutes. 
2. Turn off the heat and transfer the Quinoa into a bowl. Add water to it and wash the Quinoa  multiple times until the water runs clear. Add water and keep it aside to soak (no need to pre-soak, just until other steps below are followed).
3. In the same wide fry pan, add a tablespoon of oil on medium-low heat,  once the oil is hot, add green chilies.
4. Meanwhile, parallelly in another bowl add 3 cups of water to bring it boil. I usually do this in microwave.
5. Once green chilies are slightly roasted add - ginger, cumin & mustard seeds, and curry leaves.
6. When the cumin & mustard seeds begin to sizzle, add onions and bit of sugar. Saute until the onions turn translucent.
7. Now add chopped tomatoes. cover and cook for a minutes until slightly soft.
8. Add the chopped mixed vegetables - peas, carrots, corn  and bell pepper.
9. Stir in salt for the vegetables, cover the pan and let it cook for a minute or two.
10. Open the lid, move all the vegetables to the sides. In the center of the pan, add all the dry ingredients (turmeric pdr, amchoor pdr, garam-masala pdr, red chili pdr, sambar pdr and sugar)  and ½ tsp of oil, mix and slightly roast the dry-ingredient for half minute. 
11. Drain Quinoa and mix in to vegetable and masala mixture. Add salt as per your taste and mix well.
12. Now carefully add the boiling water. Mix, cover and let it cook over medium heat for about 5-8 minutes or until Quinoa is done and all the water is absorbed
13. Turn off the heat.
14. Squeeze the lemon juice over the upma if using and mix. 
15. Add the ghee and half of the chopped coriander leaves and mix.
16. Garnish with rest of the leaves and serve hot with curds, pickle and sev on the side. 

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Other Upma Variety: Rava upma, Sago upma, Bread upma, Avalakki upma, Shavige upma, String Hopper (Indian Rice Noodles) Upma, Millet (Siridhania) upma, Wheat/Godi kadi upma, Oats upma, Quinoa upma, Buckwheat upma, Amarnath seeds upma the list goes on.