Maddur Vada Recipe (also known as Maddur Vade) is a popular crispy, savory snack from Karnataka made from rice flour, semolina (rava), and all-purpose flour mixed with lots of onions, curry leaves, and green chilies. These vadas are absolutely delicious when served with fresh coconut chutney.
This dish got its name from a little town called 'Maddur' situated between Bangalore and Mysore in India.
The authentic Maddur Vada recipe is prepared using three flours, ie, rice flour, chiroti rava (semolina), and all-purpose flour (maida). The proportions vary from one person to another. Adding more rice flour and sooji gives perfect crispy vadas on the other side, adding more maida will yield slightly soft vadas.
These Vadas don't need soaking or grinding and can be made in under 30 minutes. It can be served as a party appetizer or can be enjoyed on a rainy day with coriander coconut chutney, and a hot cup of ginger tea.
I learned this Maddur Vade recipe from my mother-in-law, who was an expert at making this savory snack. It is also my husband's all-time favorite snack, and I’ve stayed true to her authentic recipe ever since. My other all-time favorite vada is sabudana vada.
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Ingredients to Make Maddur Vada Recipe
Here are the main ingredients to prepare Maddur Vade.
- Rice flour: Rice flour is easily available in any Indian grocery store and is the main ingredient for this recipe.
- Chiroti rava: small rava, also known as chiroti rava is used for this recipe.
- All-purpose flour (maida): Adding more maida, will yield slightly soft vadas, so please follow the measurements below.
- Onion: Onion is the star ingredient in this recipe, so the more, the better.
- Curry leaves: adding more curry leaves gives a good flavor to the dish.
- Red chili powder: you can skip it if you add more green chilies.
- Oil or butter: I prefer using butter, If you are A vegan, use oil. Add hot oil or butter to make the vadas crispy. So don't skip this step.
How to Make Maddur Vada
Firstly, take 2 medium onions (finely chopped), 3 green chilies, 2 tablespoons coriander leaves, 2-3 stalks curry leaves, 2 pinches of asafetida, ½ teaspoon red chili powder, and salt in a bowl.
Mix well and nicely squeeze it with your hand, so that onion leaves out the water.
Add 1 cup rice flour, ½ cup chiroti rava (fine semolina), and ¼ cup maida to another large mixing bowl.
Heat 2-3 tablespoons of oil (or butter) in a small pan. Once it's hot, pour it into the flour mixture, and you should see bubbles. Hot oil/butter is added to make vadas crispy.
Combine the flour mixture well, and you should see a crumble-like texture. See the picture for reference.
Next, add the onion mixture into the flour mixture and combine well. Keep it aside for 10-15 mins. So that onion oozes out more moisture.
After 10 minutes, knead a little to get a smooth, firm dough. Moisture from onions is sufficient to bind the dough together.
So no need to add extra water. If you feel the dough is dry, add 2 tablespoons of water. The less the water, the more crispier Maddur vada will be.
Grease your hand with oil, take lemon-sized balls of the dough, and flatten them carefully into round discs. You can also do this on parchment paper directly.
Heat oil in a Kadai on a medium-high flame. Slowly drop the flattened vadas into the oil. Do not overcrowd.
Lastly, fry them till crisp and golden in color.
Serve authentic maddur vada hot with coconut chutney, or eat it as it is.
How to Make Maddur Vada in an Air Fryer?
Preheat the air fryer to 180°C (350°F). Flatten the dough slightly thinner and place vadas in the basket. Spray some oil and air fry for 12-15 minutes or till they become crisp and brown.
Take the vadas out and brush some oil when hot. Let them cool down completely.
Baked Maddur Vada
Flatten the dough slightly thinner and place it on a parchment baking tray. Spray some oil.
Preheat the oven to 180°C (350°F) for 10 minutes and bake the vadas at 180°C (350°F) for 15-20 minutes, or until the edges start to brown. You can flip the vadas and bake for an additional 5 minutes if you prefer them to be crispy.
What can I serve with Maddur Vade?
Serve Maddur vade as is or serve it with coconut chutney, with a hot cup of coffee or masala chai.
Tips to Make the Best Maddur Vada
- You can dry roast the chiroti rava over medium heat for 3-4 minutes until it loses its raw smell. But this step is optional.
- Do not cut down the quantity of onions as it enhances the taste. When you squeeze the onions, juice from it should be used to knead a soft dough, which again enhances the taste.
- You can replace oil with butter or homemade ghee.
- You can also add grated ginger.
- If you want to store them for a longer duration, flatten them very thin and deep fry them till they are crispy. But the authentic maddur vade is made of medium thickness, which is crispy from the outside and chewy & soft from the inside.
Recipe FAQs
Stays fresh for 3-4 days when stored in an airtight container. If you want to store them for a long time, then pat them very thin and fry them until crisp. This will ensure they stay crispy for at least 10-15 days.
Rice flour and sooji rava make the vadas crispy. So add less maida. The ratio of the flours mentioned in this recipe yields perfect crispy maddur vada. If you want softer vadas, increase the quantity of all-purpose flour (maida).
More Indian Snack Recipes
Maddur Vada | Maddur Vade
Ingredients
- 1 cup rice flour
- ½ cup chiroti rava (fine semolina)
- ¼ cup all purpose flour (maida)
- 2 medium onion finely chopped (about 1.5 cups)
- 3 green chilies finely chopped
- 2 tablespoons coriander leaves finely chopped
- 2-3 stalks curry leaves finely chopped
- 2 pinches of hing
- ½ teaspoon red chili powder (optional)
- 2-3 tablespoons oil (or butter)
- salt to taste
- water or add as required
- oil for deep frying vadas
Instructions
- Firstly, take onions, green chilies, coriander leaves, curry leaves, asafetida, red chili powder, and salt in a bowl.Mix well and nicely squeeze it with your hand, so that onion leaves out the water.
- Add rice flour, chiroti rava (fine semolina), and maida in another large mixing bowl.
- Heat 2-3 tablespoons of oil or butter in a small pan. Once it's hot, pour into the flour mixture, and you should see bubbles. Hot oil is added to make vadas crispy.
- Combine the flour mixture well, and you should see a crumble-like texture. See the picture for reference.
- Next, add the onion mixture into the flour mixture and combine well. Keep it aside for 10-15 mins. So that onion oozes out more moisture.
- After 10 mins, knead a little to get a smooth, firm dough. Moisture from onions is sufficient to bind the dough together.So no need to add extra water. In case you feel the dough is dry, add 2 tablespoons of water. Less the water, more crispier maddur vada will be.
- Grease your hand with oil, take lemon-sized balls of the dough, and flatten them carefully into round discs. You can also do this on the parchment paper directly.
- Heat oil in a Kadai on medium-high flame. Slowly drop the flattened vadas into the oil. Do not overcrowd.
- Serve Maddur Vada hot with coconut chutney or eat as it is.
Notes
Tips:
- You can dry roast the chiroti rava over medium heat for 3-4 minutes until it loses its raw smell. But this step is optional.
- Do not cut down the quantity of onions as it enhances the taste. When you squeeze the onions, juice from it should be used to knead a soft dough which again enhances the taste.
- You can replace oil with butter or ghee.
- You can also add grated ginger.
- If you want to store them for a longer duration flatten them very thin and deep fry till they are crispy. But the authentic maddur vade is made of medium thickness which is crispy from the outside and chewy & soft from inside.
Nutrition
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Ramya
Wow !!!Everything is just perfect in this recipe. Those tips mentioned helps a lot.
Thanks you for this wonderful recipe Bhavana 🙂 It tastes really good ?
bhavana
Thank you for trying most of my recipes & sharing feedback Ramya ?