Maddhur Vada | Maddur Vade recipe

ABOUT

Maddur vada, also known as Maddur vade is a savoury fritter type snack from South India. Maddur Vada has great history and is popular among districts in Karnataka. They are super crispy and thin unlike regular masala vada. It will be crunchy but still slightly soft when you break it. The snack derives its name from the town of Maddur which is in the Mandya district of Karnataka.

Maddur lies between the cities of Bangalore and Mysore and Maddur Vada is frequently sold on trains that traverse these two cities. This recipe was first introduced to me by my husband and I badly wanted to try it. This is one of the easiest vada I have ever done!! Everyone in my family loved it.

It is made of rice flour, semolina or rava and maida flour which are mixed with sliced onion, curry leaves, green chillies, grated coconut, cashews / groundnuts,salt, and asafetida. The onion and curry leaves are added and then mixed with water to make a soft dough. A small amount of dough is taken and made into a patty and then deep fried in oil until it turns golden-brown to make Maddur vade.Maddur Vada is served hot with fresh coconut chutney.

MAJOR INGREDIENTS

Flour

This recipe calls for rice flour and all purpose flour (Maida). Rice flour gives the required crispiness to the vada. Use fine rice flour for this dish.

Semolina/Rava

Semolina or sooji or rava gives a grainy texture as well as a crispy crust. There are different types of rava in market. Use fine rava/Bombay rava.

Sesame seeds

White sesame seeds is used traditionally for this recipe and gives a rich nutty flavor and a delicious taste.

Onions

Onions are used for mild softness in the vada instead of it being very hard and crunchy. Regular red onions are used , you can also white onions.

Spices

For the spice both green chilli and red chilli powder are used. Use kashmiri chilli powder of you want it less spicy yet in bright colour. Traditionally normal red chilli powder is used.

TIPS AND NOTES

1. Maddur vada has to be thin like thattai and it is important to fry them till crispy.
2. Don’t skip groundnut and sesame seeds as they give a beautiful nutty and crunchy taste to vadde.
3. Fry in medium flame, and give enough time to get the golden color. Frying in high flame will leave the inside uncooked.
4. Onions give a slight softness to the vada. Maddur vada is a more like soft thattai , so it should be crisp as well as slightly soft inside.
5. Use a parchment paper, butter paper or banana leaf greased with oil in order to make large thin vada.

STEP BY STEP INSTRUCTIONS WITH PHOTOS

To a bowl add Rice flour, rava/sooji and mix well. Both act as main ingredient to give crunchiness. Rava in addition gives a beautiful grainy texture.

Add all purpose flour/Maida, salt as required and mix all together.

Add finely chopped onions and mix well. Onions give a slight softness to the vada.

Add chopped curry leaves, coriander leaves, green chilli (finely chopped), and ginger (finely chopped).

Add roasted groundnut and sesame seeds and mix well. Both gives a nutty flavor and the groundnut will be super crunchy in every bite. A pro tip is that if you use spiced roasted groundnut, it tastes even better.

Add red chilli powder and mix everything together.

Add hot oil to the flour, this ensures the vada absorbs less oil when fried.

Add water as required and mix well to form a dough consistency.

It shouldn’t be watery and have to be slightly tight.

Make vada in a banana leaf greased with oil, it should be thin and large.

Now transfer it to hand and drop in hot oil for frying.

Always fry in medium flame till golden and till the crust is completely crispy.

Super crispy Maddur vada is ready.

Serve with thin coconut chutney and enjoy!! Happy Eating!

STORAGE

Maddur Vada can be stored in room temperature for 3-4 days. It may not be as crispy as it was hot but definitely tasty.