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Maddur Vada | How to Make Crispy Maddur Vada

Maddur vada

Maddur vada | How to Make Crispy Maddur Vada is a very popular, tasty, and crispy fried savory snack of Karnataka served as an evening snack.

This is an easy South Indian snack made using rice flour, all-purpose flour, semolina, onions, curry leaves, and spices.

These scrumptious fritters have a crunchy texture on the exterior and are buttery soft on the inside, making them a popular tea-time snack.

This dish derives its name from Maddur, a town in Karnataka’s Mandya district located between Bangalore and Mysore cities (Source: Wikipedia). It’s a famous snack available everywhere from local trains to high-end restaurants in Maddur, where it’s been served for over a century.

This authentic dish is a blend of flours in 2:1:1/2 proportion. The mixture of rice flour and semolina lends to the crispy texture of the vadas. To enhance flavor, mix thinly sliced onions, sesame seeds, curry leaves, and peanuts.

To make the vadas crispy and authentic, we need to use hot oil/butter. I prefer to cook these vadas using butter, but heated oil works just as well.

For making the crispy fritters, the firm dough must be prepared with very less water. Before adding water, I add onions and rest the mixture for some time, which helps them to lose moisture and induce flavor. Next, I lightly flatten the vadas into a thin round patty and deep fry them till crisp and golden brown evenly on both sides.

Serve these delicious, tasty, and appetizing Maddur vada with hot masala chai and coconut chutney or tomato sauce. Try our other snack recipes featured in our blog SamosaBaby corn ManchurianTawa pizza

How to make Crispy Maddur Vada

  1. In a mixing bowl, combine 1 cup rice flour, ½ cup semolina, and ¼th cup all-purpose flour.

2. Add 1tbsp red chili powder and salt and give it a gentle mix.

3. Next, add ½ cup finely chopped Onions, ¼th cup curry leaves, and 3-4 chopped green chilies.

Maddur vada

4. By squeezing the onions, combine all of the ingredients and set them aside for a few minutes to let the onions release their moisture.

Maddur vada

5. Add half a cup of coarsely ground peanuts and 2-3 tbsp sesame seeds. Give it a mix

6. Add ½ cup butter and mix until the mixture look crumbled.

7. Now, add water little by little and form a soft dough. The dough must be non-sticky, soft, and free of cracks.

Maddur vada

8. Make lemon-sized round balls out of the mixture. Grease a piece of parchment paper and flatten the balls to make a circular patty that is slightly thinner around the edges than in the middle.

Maddur vada
Maddur vada

9. In the meantime, heat the oil for deep frying. Drop the flattened vada dough into heated oil and deep fry it over medium heat. (Fry 4 to 5 vadas at a time)

Maddur vada

10. Stir occasionally and fry them until they turn crisp and golden in color.

Maddur vada

11. Serve these delicious Maddur Vadas with coconut chutney or tomato sauce.

Maddur vada
Maddur vada

Crispy Maddur Vada

Srilatha
Maddur vada is a verypopular, tasty, and crispy fried savory snack of Karnataka served as an eveningtea-time snack with coconut chutney.
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Snack
Cuisine Indian, Karnataka
Servings 15 vadas
Calories 122 kcal

Ingredients
  

  • 1 cup Rice flour
  • ½ cup Semolina (Rava)
  • ¼ cup All-purpose flour
  • 1 tbsp Red chili powder
  • 1 tbsp Salt
  • 2 Onions (large)  finely chopped
  • ¼ cup Curry leaves chopped
  • 3-4 Green chilies  finely diced
  • ½ cup Peanuts coarsely ground
  • 2-3 tbsp Sesame seeds
  • ½ cup Oil/ Butter
  • Oil  for deep frying

Instructions
 

  • In a mixing bowl, combine 1 cup rice flour, ½ cup semolina, and ¼th cup all-purpose flour.
  • Add 1 tbsp red chili powder and salt and give it a gentle mix.
  • Next, add ½ cup finely chopped Onions, ¼th cup curry leaves, and 3-4 chopped green chilies.
  • By squeezing the onions, combine all of the ingredients, and set aside for a few minutes to let the onions release their moisture.
  • Add ½cup coarsely ground peanuts and 2-3 tbsp sesame seeds. Give it a mix
  • Add ½ cup butter and mix until the mixture look crumbled.
  • Now, add ½ cup of water and form a soft dough. The dough must be non-sticky, soft, and free of cracks.
  • Make lemon-sized round balls out of the mixture. Grease a piece of parchment paper and flatten the balls to make a circular patty that is slightly thinner around the edges than in the middle.
  • In the meantime, heat the oil for deep frying. Drop the flattened vada dough into heated oil and deep fry it over medium heat. (Fry 4 to 5 vadas at a time)
  • Stir occasionally and fry them until they turn crisp and golden in color.
  • Serve these delicious maddur vadas with coconut chutney or tomato sauce.

Notes

  1. You may substitute heated oil or ghee for the butter.
  2. To prevent turning the dough into a very soft mess, add the water in little amounts.
  3. Don’t skimp on the onions; they’re what give the vadas their taste.
  4. When rolled thinly and stored in an airtight container, it will stay for 3-4 days.
  5. To make crispy vadas, use more semolina and rice flour than all-purpose flour. Increase the amount of all-purpose flour for soft vadas.