Maddur Vada | Maddur Vade
Maddur vada (Maddur Vade) is a famous savory snack from Karnataka made of rice flour, semolina and all purpose flour mixed with lots of onions, curry leaves and green chilies and is served with coconut chutney.
Servings 15 pieces
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
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.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
- 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.
Calories: 92kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 32mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 13mg | Calcium: 9mg | Iron: 1mg