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.