Maddur Vada Recipe

maddur vada recipe

Use the Maddur vada recipe to make this well-known and super-delicious snack. Maddur vade is the name generally used in Karnataka for this snack. A point you will like about the Maddur vada recipe is it needs only the common items and the cooking method is easy.

Maddur is a town about 80 kilometers from Bangalore, enroute to Mysore. Because the recipe of the vada and its preparation originated in this town, the snack is named after this place. Thanks to the inventor's culinary insight and experience, the fine taste of this dish would make you add it to your list of favorite snacks.

The vada is an item some make for festivals like Ugadi, Dasara and Diwali.

A Maddur vada typically has a slightly hard crust and a soft core. The onion pieces in it elevate the taste of the vada and makes it a delight to relish this snack.

The curry and the coriander leaves in the Maddur vada recipe not only add to the flavor of the food, but also helps in its digestion.

Relish Maddur vada with coconut chutney or tomato sauce. Sip a hot cup of coffee or tea, while or after eating the vada, and this fine experience will remain in the rooms of your memory for a long time.

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Servings: 6-7 Maddur vadas


1. Maida 1/4 cup
2. Chiroti rava / fine sooji / semolina 1/4 cup
3. Rice flour / biyappindi / arisi maavu / akki hittu 1/4 cup
4. Besan / gram flour / senaga pindi / kadalai mavu / kadale hittu 1 tablespoon
5. Butter 1/2 tablespoon
6. Curry leaves, chopped, 2 sprigs
7. Coriander leaves, chopped, 1/4 of a bunch
8. Green chilies, chopped, 2-3
9. Onion 1, big, chopped OR onions 2, small, chopped
10. Hing 2 pinches
11. Salt to taste
12. Oil 1-2 teaspoons for dough; oil for deep frying
13. Water as required

How to make Maddur Vade?

video maddur vada recipe

1. Mix onion, curry leaves, coriander leaves, green chilies and salt, with a slight pressure.

Press the mixture to the bottom.

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Keep aside for about 10 minutes.

If you mix the onion and leaves with salt, the Maddur vada will remain crispy for more time because this mixture releases water.
2. Add maida, besan, rice flour, sooji, hing and butter.

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3. Heat oil till it becomes hot.

Add hot oil on top of the butter.

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Mix well.

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4. Sprinkle little water and mix.

Repeat the above process till the mixture becomes slightly firm dough.

Knead the dough for a few more seconds.

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5. Heat oil in a kadai.

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6. Make lemon-size balls from the dough.

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7. Coat an aluminium foil or plastic sheet with a few drops of oil.

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8. Flatten a ball. It should be thick and have a round shape.

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9. Check if the oil is hot.

Keep the flame to medium.

Lift a corner or edge of the aluminum foil with one hand and peel the flattened dough with the fingers of the other hand.

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Carefully and gently drop the flattened dough into the oil.

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Add more raw vadas, depending on the quantity of oil.

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10. Flip the vadas when they rise from the bottom.

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11. Fry till both sides turn to brown.

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Remove the vadas and place them on napkin papers to let these absorb the excess oil.

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12 Maddur vada or Maddur vade is ready.

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TIPS Maddur Vada Recipe
1. If you do not like onions, reduce its quantity. Do note, however, onion is a key item that gives this vada a delicious taste.
2. To retain the crispiness of this snack for more time, reduce the flame to sim, in Step 10, after the vada turns light brown, and fry till the vada becomes brown.