Maddur Vada Recipe Maddur Vade

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 the 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.