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.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 10 minutes
  • Total time: 30 minutes
  • Yield: 15 pieces
  • Category: Appetizer, Snack
  • Cuisine: Karnataka

Ingredients

  • 1 cup rice flour
  • 1/2 cup chiroti rava ((fine semolina))
  • 1/4 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)
  • 2-3 stalks curry leaves (finely chopped)
  • 2 pinches of hing
  • 1/2 teaspoon red chili powder ((optional))
  • 2-3 tablespoons oil ((or butter))
  • salt (to taste)
  • water (or add as required)
  • oil (for deep frying vadas)

Method

  1. 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.
  2. Add rice flour, chiroti rava (fine semolina), and maida in another large mixing bowl.
  3. 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.
  4. Combine the flour mixture well, and you should see a crumble-like texture. See the picture for reference.
  5. 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.
  6. 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.
  7. 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.
  8. Heat oil in a Kadai on medium-high flame. Slowly drop the flattened vadas into the oil. Do not overcrowd.
  9. Serve Maddur Vada hot with coconut chutney or eat as it is.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.