Flat, crisp fritter · Born on a railway platform
Maddur Vada
Photo: Charles Haynes / Flickr · CC BY-SA 2.0
It was improvised at Maddur railway station: when a train arrived early and the pakoras were not ready, the cook flattened the dough between his palms into discs that fried faster.
A flat, crunchy fritter of rice flour, semolina and maida with onion, curry leaves and chilli, eaten hot with coconut chutney.
Why it's made this way: It is named after the town of Maddur in Mandya district, where it was first sold to passengers at the railway station on the Mysore-Bangalore line, over a century ago.
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