Maddur Vada
Maddur vada recipe with step by step photos – Maddur vada or maddur vade are crisp fried patties which are served as an evening snack in Karnataka. A vegan snack recipe.
Maddur Vada is a classic and tasty snack, made with a mix of rice flour, cream of wheat or rava/sooji, all-purpose flour or maida, onions, some herbs and spices. The recipe is quite simple, if you follow it correctly to make the dough.
These are addictive and you cannot stop at eating just one. they are usually served with coconut chutney and this combo is awesome.
Maddur vada gets its name from the town of Maddur in Karnataka. Since the town is between the cities of mysore and bangalore, maddur vada is sold in the trains that ply between these two cities (source wikipedia).
I had got a request to share an authentic recipe of maddur vade. The maddur vada recipe shared here is a really good one and gives you a nice crisp exterior with a faintly soft texture inside. i am not sure if this is an authentic recipe but it is a good recipe and tastes yum.
Best is to serve them with Coconut Chutney. If you do not have time to make coconut chutney, then you can also serve with coriander chutney or mint chutney or tomato ketchup or any chutney of your choice.
This recipe makes 10 to 12 vadas, but you can also halve or double the recipe as per your requirements.
How to make Maddur Vada
1. Firstly in a bowl take ½ cup of rice flour.
2. Then add ¼ cup fine rava (suji or cream of wheat) and ¼ cup all purpose flour.
3. Next add ½ cup finely chopped onion, 1 to 2 finely chopped green chilies, 8 to 9 chopped curry leaves and 3 tablespoons chopped coriander leaves.
4. Add salt as per taste and 1 pinch hing (asafoetida). Adding asafoetida is optional and can be skipped.
5. Mix very well and keep aside.
6. Heat 1 tablespoon oil in a small bowl or steel measuring cup. The oil has to become hot. You can also use 1 tablespoon ghee instead of oil.
7. Add the hot oil in the flours+onions+spices mixture.
8. With a spoon mix very well. Do not mix with hands as the oil will be hot.
9. Then add 4 to 4.5 tablespoons of water in parts.
10. Add water in parts and begin to mix and form a dough. I added 4.5 tablespoons of water. The amount of water to be added depends on the quality of sooji (rava), flours and the moisture in the onions. So add accordingly and in parts.
You should get a nice soft dough like a chapati dough. It should not be dry or sticky.
11. Mix to a soft smooth dough like a chapati dough. If the dough feels sticky, then add some 2 to 4 teaspoons all purpose flour and mix again. If the dough looks dry, then sprinkle some water and continue to mix.
12. Heat oil for deep frying in a kadai or pan. Take a small to medium portion of the dough and shape into a round ball or patty.
13. Place this on a plantain leaf or a ziplock bag. With your fingers press the dough ball and make a round patty having 0.25 to 0.3 mm thickness.
Frying maddur vada
14. Add a small piece of the dough mixture in the hot oil. If it comes up gradually and steadily, the oil is ready to be fried. Fry them on medium flame.
15. Now gently remove the patty from the banana leaf.
16. Place it gently and carefully in the oil. You can fry 2 to 5 maddur vade at a time depending on the size of the kadai.
17. Let one side get fried well and become a light golden. Do not be in a hurry to turn them or else they break.
18. Then turn over and fry the other side.
19. Turn over a couple of times with a slotted spoon and fry them till they are crisp and golden.
20. You will see that the onions will also turn brown once the maddur vada are fried well. If you fry more, then the vadas become too crisp. So for crispy and brittle vadas you can fry more.
Once crisp and golden, then remove them with a slotted spoon draining extra oil in the kadai.
21. Place them in a plate lined with kitchen paper towels to absorb extra oil.
22. In a similar way fry all the maddur vada in batches. Make sure not to overcrowd the kadai.
23. Serve maddur vada hot with coconut chutney or with any chutney or sauce of your choice.
More Snacks recipes
Step by Step Photo Guide Above
Ingredients
- ½ cup Rice Flour
- ¼ cup all purpose flour
- ¼ cup fine sooji (rava or cream of wheat)
- ½ cup onion – finely chopped or 1 medium to large onion, finely chopped
- 1 to 2 green chilies – finely chopped
- 8 to 9 curry leaves – chopped
- 3 tablespoons coriander leaves – chopped
- salt as required
- 1 pinch hing (asafoetida) – optional
- 1 tablespoon oil, to be heated
- 4 to 4.5 tablespoons water or add as required
- oil for deep frying
Instructions
making maddur vada dough
- Firstly in a bowl take ½ cup rice flour.
- Then add ¼ cup fine sooji (rava or cream of wheat) and ¼ cup maida (all purpose flour).
- Next add ½ cup finely chopped onion, 1 to 2 finely chopped green chilies, 8 to 9 chopped curry leaves and 3 tablespoons chopped coriander leaves.
- Add salt as per taste and 1 pinch hing (asafoetida). Adding asafoetida is optional and can be skipped.
- Mix very well and keep aside.
- Heat 1 tablespoon oil in a small bowl or steel measuring cup. The oil has to become hot.
- Add the hot oil in the flours+onions+spices mixture.
- With a spoon mix very well. Do not mix with hands as the oil will be hot.
- Then add 4 to 4.5 tablespoons water in parts.
- Add water in parts and begin to mix and form a dough. Amount of water to be added depends on the quality of sooji, flours and the moisture in the onions. So add accordingly and in parts. You should get a nice soft dough like a chapati dough. It should not be dry or sticky.
- Mix to a soft smooth dough like a chapati dough. If the dough feels sticky, then add some 2 to 4 teaspoons maida (all purpose flour) and mix again. If the dough looks dry, then sprinkle some water and continue to mix.
frying maddur vada
- Heat oil for deep frying maddur vade in a kadai or pan. Take a small to medium portion of the dough and shape into a round ball or patty.
- Place this on a plantain leaf or a ziplock bag. With your fingers press the dough ball and make a round patty having 0.25 to 0.3 mm thickness.
- Add a small piece of the dough mixture in the hot oil. If it comes up gradually and steadily, the oil is ready to be fried. Fry the maddur vade on medium flame.
- Now gently remove the patty from the banana leaf.
- Place it gently and carefully in the oil. You can fry 2 to 5 maddur vade at a time depending on the size of the kadai.
- Let one side get fried well and become a light golden. Do not be in a hurry to turn them or else they break.
- Then turn over and fry the other side.
- Turn over a couple of times with a slotted spoon and fry the vade till they are crisp and golden.
- You will see that the onions will also turn brown once the maddur vadas are fried well. If you fry more, then the vadas become too crisp. So for crispy and brittle vadas you can fry more.
- Once crisp and golden, then remove them with a slotted spoon.
- Place them in a plate lined with kitchen paper towels. in a similar way fry all the vadas.
- Serve maddur vada with coconut chutney or with any chutney or sauce of your choice.
Notes
- Recipe can be halved or doubled
- Add water in parts and accordingly.
- Asafoetida can be skipped.
- You can add a bit of finely chopped ginger if you want.
- 2 tablespoons of grated coconut can also be added.
- 1 tablespoon hot ghee can be used instead of 1 tablespoon hot oil.
Nutrition
This Maddur Vada post from the archives first published in July 2017 has been republished and updated on January 2023.
Hi, I just bought an air fryer, I wonder if that would work for making them? I know friends do for example Pakore, by freezing them first and then air frying.
You can air-fry Maddur Vada in air-fryer. Brush some oil on them before air-fryer. Some kind of pakore can be done in the air-fryer.
Love your recipes and have always found them easy and delicious. God bless you.. keep going!
Thanks so much for your kind wishes and also the feedback on the recipes.
hi there. .. greetings
tried the maddur vada today. … came out very nice and was well liked. .. thanks for a wonderful recipe
madhu
Thank you for the lovely feedback and the rating. Glad to know and welcome.
Very nicely described recipes.
Thanks for shareing.
Crunchy Maddur vada looks really superb. I loved the texture and the use of plaintain leaf to make them instead of butter paper.
thanks hema.
It looks so Delicious, easy to make, Thanks for sharing this recipe.
Welcome Deepika
For how many days they can be kept
for about 2 days.
Please can you tell me how many vadas approximately does the quantities listed in the above recipe yield.
kathya, the recipe will give about 10 to 12 vadas.
Hi dassana
Thanks for the recipe yesterday I prepared for the tea time it was perfect for the weather too everyone in my family like it ????
????for ur work keep going
Welcome Krupa. Glad to know this.
Oh, just the heading got me excited. I am yet to go thru the post. But, thanks for this!!
welcome maneesha