Maddur Vada Recipe (Authentic Maddur Vade)

Authentic Maddur vada step-by-step recipe with video and photos.

About this recipe

Maddur vade are famous savory fritters from the town of Maddur in the state of Karnataka (a South Indian state). This crispy snack originates from Maddur which is a small town that lies between Bangalore and Mysore. Anyone who has traveled from Bangalore to Mysore cannot go past Maddur without eating this famous delicacy. This popular snack is widely available on all Mysore-Bangalore bus and train routes.

This authentic recipe uses red or pink onions. Make sure you use red onions to get the authentic taste. A perfect Maddur vada is slightly thick, has a crispy and slightly hard crust, and has a soft center. It is not very spicy either. The balance of red onions, sesame seeds, and poppy seeds with chilies creates a perfect balance of flavors.

These vegan fritters are a perfect tea-time snack that is crispy from the outside and has a slightly soft core inside. These vadas are really easy to put together and taste best when served with coconut chutney, peanut chutney, or tomato ketchup. Serve them with a cup of strong filter coffee or masala chai.

Read on for the place of origin of this dish along with ingredients, useful tips, and step-by-step instructions to make these famous Maddur vadas and enjoy with a cup of masala tea or filter coffee.

Origin

Maddur vade is known to be invented by the owner of a small restaurant Vegetarian Tiffin Room (Maddur Tiffany) in Maddur railway station, in the early 20th century. Maddur is a small town in the Mandya district that falls between Mysore and Bangalore. Every meter gauge train that passed by, made a stop at Maddur where Ramachandra Budhya sold idli, vada, and pakoda.

It is said that on a particularly busy day, he just mixed up some basic ingredients he had in hand and shaped the dough into a flat disc so that they are fried quickly. This led to the invention of the iconic and famous Maddur vada which became a very popular snack not just among the locals, but also the British passengers.

It was in the late 40's that it was being sold outside the railway stations. It soon gained popularity and is now an integral part of Karnataka cuisine.

Ingredients

Flour: We need three types of flour for this Maddur vade recipe - maida (all-purpose flour), rice flour, and rava/suji (semolina). Maida and rice flour are used in equal portions. Whole wheat flour can be used instead of all-purpose flour.

Onions: Use red onions to make them taste like authentic vadas.

Herbs: Cilantro, curry leaves, ginger, and green chilies.

Other ingredients: White sesame seeds and poppy seeds.

Step-by-step instructions

Combine onion, green chillies, curry leaves, coriander leaves, ginger, poppy seeds, sesame seeds, and salt in a large mixing bowl. Give it a quick mix and squeeze the mixture so that the onion pieces release moisture (steps 1 and 2).

To this, add one cup of rice flour, one cup of all-purpose flour, and half cup of semolina. Mix well and crumble the flour mixture (step 3).

Now add hot oil and mix it well (step 4).

The mixture should hold shape when pressed together (step 5). Slowly add water gradually and knead into a soft dough (step 6).

Take butter paper or parchment paper and lightly grease it with some oil. Apply some oil to your fingers. Take a lime-sized dough ball and pat it on the baking paper {see tips section} (steps 7 and 8).

Carefully lift the flattened vadas from the baking paper and slide them into the hot oil (step 9).

Fry on medium heat until it is golden brown on both sides {see tips section below} (steps 10,11, and 12).

Useful tips

This recipe will give you 25 vadas. You can adjust the measurements according to your preference.

It is important to use only red onions. Also, do not cut down on onions. We need lots of onions to make these yummy fritters.

I use a coarse variety of rava for this recipe. However, fine varieties like chiroti rava can also be used.

Cutting the onions to the right size is important. It should not be too small as they tend to burn. At the same time, it should not be big slices as this will make the vada soggy.

You can use butter paper, a banana leaf, or a plastic sheet to pat the vadas. Pat the dough to medium thickness - this gives you vadas that are crispy vadas with a soft center.

Add little water at a time when making the dough. Start with a few tablespoons of water and start kneading. For this recipe, you will need approximately half a cup of water.

Sesame seeds and poppy seeds are optional but I highly recommend not skipping them as they add great texture. You can also add some chopped cashew to the dough.

Make sure the oil is at the right temperature to get the right texture. Fry them on medium flame (and not sizzling hot oil). When you drop the vada in oil, they will initially sink. Wait for them to come to the top before flipping them.

These vadas can be stored at room temperature in an airtight container for up to 3-4 days.

You may also like these teatime snacks recipes:

1. Paneer pakora.
2. Bhindi pakora.
3. Banana chips.
4. Aloo tikki.

FAQs

Bonus

This crispy Maddur vada is:
- vegan,
- perfect tea time snack with your evening tea,
- authentic tasting.

If you liked this authentic recipe, please don't forget to give me a 5-star rating and leave your feedback in the comment section!

Recipe card

Maddur Vada

Maddur Vada/Vade are famous savory fritters from the Maddur region in Karnataka, which is a small town that lies between Bangalore and Mysore. Follow this recipe to make authentic vadas that are crispy from the outside and soft inside.

5 from 39 votes

Print Pin Rate

Author: Shilpa

Course: Snack

Cuisine: Indian

Servings: 25

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Ingredients

• 1 cup rice flour
• 1 cup all-purpose flour (maida)
• ½ cup semolina (coarse variety)
• 2 large red onions chopped
• 2 green chilies chopped
• 20 curry leaves chopped
• ¼ cup cilantro (coriander leaves)
• 1 tablespoon ginger minced
• 1 teaspoon poppy seeds
• 1 tablespoon sesame seeds
• ¾-1 teaspoon salt (adjust as per taste)
• 2 tablespoon oil (should be hot)
• Oil for deep frying

Instructions

Make the dough:

• Combine onion, green chili, curry leaves, cilantro, ginger, poppy seeds, sesame seeds, and salt in a large bowl.
• Mix well and squeeze the mixture so that the onion releases moisture.
• To this, add rice flour, plain flour, and semolina. Mix well and crumble the mixture.
• Now add hot oil and mix it well.
• The mixture should hold shape when pressed together (see step-by-step image above). If it falls apart, squeeze and crumble for a few more minutes.
• Slowly add water gradually and knead into a stiff dough (you will need approximately ½ cup of water).

Shape and deep fry:

• Take a baking/parchment paper and lightly grease it with some oil.
• Apply some oil to your fingers. Take a lime-sized dough and spread it on the baking paper (see image above).
• Heat oil in a frying pan.
• Carefully lift the dough from the baking paper and slide it into the hot oil (see tips for deep frying above).
• Fry on low-medium heat until it is golden brown on both sides (see tips section above).
• Serve hot with chutney.

Nutrition Facts

Maddur Vada

Amount per Serving

Calories

71

% Daily Value*

Fat

 

2

g

3

%

Saturated Fat

 

0.2

g

1

%

Trans Fat

 

0.004

g

Polyunsaturated Fat

 

0.5

g

Monounsaturated Fat

 

1

g

Sodium

 

82

mg

4

%

Potassium

 

34

mg

1

%

Carbohydrates

 

13

g

4

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

2

g

4

%

Vitamin A

 

41

IU

1

%

Vitamin C

 

17

mg

21

%

Calcium

 

12

mg

1

%

Iron

 

0.5

mg

3

%

* Percent Daily Values are based on a 2000 calorie diet.