Maddur Vada recipe (aka Maddur Vade as it is called) is an easy, and crispy savory snack from Karnataka prepared from rice flour, semolina, and all-purpose flour mixed with lots of onions, curry leaves, and green chilies and is served with coconut chutney. These are crispy from the outside and soft from the inside.
This dish got its name from a little town called 'Maddur' situated between Bangalore and Mysore.
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.
The authentic Maddur Vada recipe is prepared using three flours, ie, Rice flour, Chiroti Rava (semolina), and all-purpose flour (maida). Therefore, 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.
I got this Maddur Vade recipe from my mother-in-law, who was a pro at making this savory. It is also my husband's all-time favorite snack. And I have followed her exact recipe. My other all-time favorite vada is Sabudana Vada.
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.
- Green chilies: add green chilies according to your spice level.
- Coriander leaves: add finely chopped coriander leaves.
- 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 vadas crispy. So don't skip this step.
- Oil for frying: use any cooking oil to deep fry.
How to Make Maddur Vada
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 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 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. If 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 parchment paper directly.
Heat oil in a Kadai on medium-high flame. Slowly drop the flattened vadas into the oil. Do not overcrowd.
Lastly, fry them till crisp and golden color.
Serve authentic Maddur Vada/Vade recipe hot with coconut chutney, or eat as it is.
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 tea.
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 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
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 till the edges start to brown. You may flip the vadas and bake for another 5 minutes if you want them to be crispy.
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 or ghee when hot. Let them cool down completely.
Stays fresh for 3-4 days when stored in an airtight container. If you want to store them for long, then pat them very thin and fry them till 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 Karnataka Style Recipes
More Healthy Snack Recipes
- Sabudana Vada
- Makhana Chivda
- Corn Bhel
- Avocado Pani Puri
- Airfryer Beetroot Cutlet/Tikki
- Vegetable Rice Cutlet
Maddur Vada | Maddur Vade
Ingredients
Measuring cup used 1 cup = 250ml
- 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
- 4-5 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 says
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 says
Thank you for trying most of my recipes & sharing feedback Ramya ?