Maddur vada is a crispy and delicious South Indian snack that is perfect for tea time or as a side dish with a meal. Hailing from the small town of Maddur in Karnataka, Maddur vade is a popular savory fritter that has won hearts all over India.
They are a favorite snack among locals and visitors alike and are often served with coconut chutney for dipping.
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.
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. These vegan fritters are a perfect tea-time snack that is crispy from the outside and has a slightly soft core inside.
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Why you will love this recipe?
- Crispy exterior with a soft and fluffy interior: This perfect Maddur vada recipe gives you a crispy and crunchy exterior with a soft and chewy center.
- Easy to make: This tried-and-tested recipe is easy to follow and requires minimal preparation time.
- Versatile: Maddur vadas can be served as a snack on their own or as a side dish with a meal. They can be eaten hot or at room temperature, making them a versatile food option.
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. I use a coarse variety of rava for this recipe. However, fine varieties like chiroti rava can also be used. 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
Step 1: 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 (images 1 and 2).
Step 2: To this, add one cup of rice flour, one cup of all-purpose flour, and a half cup of semolina. Mix well and crumble the flour mixture. Now add hot oil and mix it well (images 3 and 4).
Step 3: The mixture should hold shape when pressed together (image 5). Slowly add water gradually and knead into a soft dough (image 6).
Step 4: 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 (images 7 and 8).
Step 5: Carefully lift the flattened Maddur vada from the baking paper and slide them into the hot oil (images 9 and 10).
Step 6: Fry on medium heat until it is golden brown on both sides (images 11 and 12).
Expert Tips to Make Crispy Maddur Vada
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. 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.
Gradually add a 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.
You can use butter paper, a banana leaf, or a plastic sheet to pat the Maddur vada. Pat the dough to medium thickness - this gives you a vada that is crispy on the outside with a soft center.
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.
What to serve with Maddur vada?
Maddur vada tastes best when served with coconut chutney, peanut chutney, or tomato ketchup. Serve them with a cup of strong filter coffee or masala chai.
Recipe FAQs
Yes, Maddur vadas can be made in advance and stored in an airtight container at room temperature. To reheat them, you can heat them up in a toaster or
They can be stored at room temperature for up to three days. Cool them completely and store them in an air-tight container. If you want to store them for longer, pat the vadas very thin. They will be very crispy but the shelf life will increase.
Preheat your oven to 375 F, place the vadas on a baking sheet lined with parchment paper, brush them with a little oil, and bake them for 20-25 minutes, flipping them once or twice in between.
Yes, absolutely. Simply preheat your
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Recipe card
Maddur Vada
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.
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