Maddur Vada

5 from 39 votes

Learn how to make authentic-tasting Maddur vada that are crispy on the outside with a soft and chewy center - just like how they are made in Maddur.

Prep Time15

Cook Time30

Total Time45

Course: Snack

Cuisine: Indian

Diet: Hindu, Vegan, Vegetarian

Servings: vadas

Calories: 71kcal

Author: Shilpa Kerur

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.

Notes

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 Maddur vada. Pat the dough to medium thickness - this gives you vada that is crispy on the outside with a soft center.

Gradually 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.

Nutrition