Maddur is a town in Mandya district in Karnataka. It lies on the banks of the river Shimsha. It has an average elevation of 662 metres (2175 ft).
Maddur Vaidyanatheshwara Temple
Vidynathapura is one of the tourism place in karnataka. Temple of God Vidynatheswara is in this place.
Situated on the banks of the shimsha river Vaidyanathapura has a great history behind it. The temple is managed by the Dixith family and present Archak is Radhakrishna Deekshit. He is ably assisted by his son Shanmukhasundara Deekshit in managing of this temple. Earlier to this, the temple was managed by Shri Subbakrishna Deekshit (brother of Radhakrisha Deekshit) and his uncle Shri Shankara Deekshit before that his brothers Shri Nanjudha Deekshit and Shri Sundra Deekshit was managing the temple with very high Shiva-Agama tradition.
During early part of 19th centurey his father Shri Subbha Deekshit was managing the temple. During the period of Shri Nanajudha Deekshit and Shri Sundra Deekshit, temple was developed, Temple gopura was built for Sri Parvathi gudi. This was one of the first villages in the district get electric lights. Then Dewan of Mysore Sri M Mirza Ismil visited this teample and helped in carrying out development work in the banks of river shimsha at the foot of the temple entrance. Legend says that the ruling deity[which?] has cured many illnesses and a great solace to his devotees and has been keeping them safe and happy.
Maddur Vade is a savoury fritter-type snack from South India. Also known as Maddur vada, this snack derives its name from the town of Maddur which is in the Mandya district of Karnataka. Maddur lies between the cities of Bangalore and Mysore and Maddur Vada is frequently sold on trains that traverse these two cities. It is made of rice flour, semolina and maida flour which are mixed with sliced onion, curry leaves, grated coconut and asafoetida. All the ingredients are fried in little amount of oil and then mixed with water to make a soft dough. A small amount of dough is taken and made into a patty and then deep fried in oil until it turns golden-brown to make Maddur vade.