Perfect Monsoon Treats for You: Maddur Vada and Goli Bhajji

The sweet scent of petrichor, the cool weather, and the refreshing rains, makes you carve the comfort of your cosy couch, and some lip-smacking crunchy snacks to munch on, right? Well, while the pakoras and tea combination is a match made in heaven, it has become a passe. So, we bring you new, exciting, and delicious monsoon treats from Karnataka – Maddur Vada and Goli Bhajji.

Maddur Vada

Maddur Vada aka Maddur Vade is a delicious savoury snack that is crispy from the outside and soft on the inside. The dish gets its name from a small town known as Maddur, which is located between Bangalore and Mysore.

Made with basic ingredients, Maddur Vada is an integral part of Karnataka cuisine. The vada is easy to make, and the making of its dough does not involve soaking or grinding. These deep-fried vadas are a perfect snack that makes your teatime better on a rainy day!

Did you know

It is believed that Maddur Vada was invented in 1917 by a local chef who owned a small eatery at the Maddur railway station when he accidentally mixed a few ingredients and came up with this delicious snack.

Preparation time of Maddur Vada: 45 minutes

 Ingredients needed for Maddur Vada

• Rice flour
• Rava
• Maida (refined flour)
• Green chillies, ginger (finely chopped)
• Ghee
• Curry leaves, coriander (finely chopped)
• Onions
• Roasted peanuts

Method for making Maddur Vada

• Mix the rice flour, rava, and maida (100 g) in a bowl with 2 tbsp ghee, ginger, curry leaves and coriander, onions, crushed roasted peanuts, and salt (as per taste).
• Gently combine all the ingredients with your hand. Slowly add water as you keep mixing, until you get a firm dough yet soft and pliable. Once you make the dough, let it rest for about 10-15 minutes.
• Apply some oil to a small piece of plantain leaf and gently tap the dough over the leaf to make the Vada. You can also do it on your palm.
• Drop the Vada in a frying pan, and fry it until it is golden brown, and crispy on both sides. Make sure that the oil is medium hot. Allow the Vada to cook slowly, so that the inside is cooked evenly, and the outer side is crisp.
• Serve the hot, and delicious Maddur Vada with some spicy coconut chutney.

Goli Bhajji

Goli Bhajji or Mangalore Bonda is a popular snack from Mangalore. These delicious balls of goodness are crunchy on the outside, and soft on the inside, and served as a tea-time snack. Traditionally Goli Bhajji batter is left to ferment overnight, which gives the bhajji a mild tangy flavour and makes it light and airy. But, to cut short the fermentation process, you can add baking soda or soda-bi-carbonate or sour yoghurt to the batter.

Preparation time of Goli Bhajji: 25 minutes

Ingredients needed for Goli Bhajji

• Maida
• Coriander, curry leaves (chopped)
• Onions, ginger (chopped)
• Cumin seeds
• Curd/yoghurt 

Method for making Goli Bhajji

• In a mixing bowl, add 450g of maida, curry leaves, coriander, onions, ginger, cumin seeds, curd, a pinch of baking soda, salt (as per taste) and mix all the ingredients well.
• Add water slowly to make a thick batter and allow it to rest for about 10 minutes.
• Heat oil in a frying pan. Slowly, drop the mixture in medium-heat oil and fry until it turns golden brown.
• Once the Bhajji is golden brown, serve it with freshly made coconut chutney.

Gourmet Getaway by Club Mahindra

At Club Mahindra resorts, we take utmost pride in giving our patrons the best culinary experience they can have throughout their stay. No matter where you are staying, you can be sure to enjoy local delicacies, and get a taste of the rich cuisine in the region.

If you are holidaying at the Club Mahindra Virajpet or Madikeri in Coorg, Karnataka, you can enjoy having regional delicacies like, Maddur Vada, and Goli Bhajji. They are a wonderful evening tea-time snack and a must-try for all.

About Club Mahindra Chef – Debraj Bhaumik

Trained in many international cuisines like Italian, Mexican and Lebanese, and having worked in the middle east under eminent chefs of the world, Chef Debraj Bhaumik is a culinary master. With over 26 years of experience under his belt, Chef Bhaumik has won many coveted awards, including the National Award – Chef of the Year in 2007.

Currently the Cluster Executive Chef at Club Mahindra Tamil Nadu and Karnataka resorts, Chef Bhaumik has an undying passion for Indian cuisine. He has done extensive research on the different regional cuisines in India, and has been using all his knowledge, skills, and techniques to curate the best menu for the patrons at Club Mahindra resorts.