How to make Maddur Vada | Maddur Vada are crispy and irresistibly delicious deep-fried fritters which hail from the state of Karnataka, India.

Maddur Vada are crispy and irresistibly delicious deep fried fritters which hail from the state of Karnataka, India. These crunchy and tantalizing Maddur Vada are also known as Madhur Vada too and are prepared with mixed flour such as rice flour, plain flour, semolina and flavoured with onion, green chillies and curry leaves. Ideal for an afternoon tea, trips and picnic when cooked perfectly and stored in an airtight container.

These crunchy and tantalizing Maddur Vada are also known as Madhur Vada too and are prepared with mixed flour such as rice flour, plain flour, semolina and flavoured with onion, green chillies and curry leaves. Ideal for an afternoon tea, trips and picnic when cooked perfectly and stored in an airtight container.

Alternatively try these chana dal masala vada - another South Indian specialty.

Why name Maddur/Madhur Vada?

In the state of Karnataka, there is a small town called ' Maddur' and you can find these irresistible fritters in every corner, hence these fritters are called 'Maddur Vada'. Travellers who pass through this town cannot ignore it's frying aroma but give up and indulge in these crispy and tasty vadas.

Can I make Instant Maddur Vada?

Maddur vada can be prepared instantly, and you do not need any raising agent to prepare these vadas.

Can I omit curry leaves?

I don't recommend, as curry leaves are important ingredients in south Indian cuisine and lend beautiful aroma and taste to these vadas.

Can I add dry or frozen curry leaves?

Certainly, you can.

Can I make Vegan Maddur Vada?

Yes, you can. Instead of ghee or butter add oil.

What can I serve with Maddur vada?

Maddur Vada goes well with south Indian style coconut chutney, tea or coffee. On a warm day, serve with cold drinks such as cola, lemonade or milkshake.

📖 Recipe

MADDUR VADA

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Maddur Vada are crispy and irresistibly delicious deep-fried fritters that hail from the state of Karnataka, India.

Course Snacks

Cuisine Karnataka India

Prep Time 20

Cook Time 20

Total Time 40

Servings

Author Hayley Dhanecha

Ingredients

US Customary - Metric

1 cup of rice flour
½ cup plain flour Maida
¼ cup semolina Sooji/rava
1 large finely chopped onion
4 finely chopped green chillies
1 small sprig curry leaves finely chopped
3 tbsp. finely chopped coriander
salt to taste
1 tsp. dried red chilli flakes or red chilli powder
4 tbsp. hot oil
Pinch asafoetida Hing
oil to deep fry

Instructions

In a bowl place all the flours, and add onion, chilli, curry leaves, coriander, hing and salt to it.
Mix everything and well and leave it aside for 10 minutes.
Add hot oil and then mix it with the spoon.
You won't need any water to bind the dough, but if the dough is too dry or crumbly sprinkle some water and knead the dough.
The dough should be hard.
Divide the dough into equal parts and make lemon size balls.
Start heating the oil in a kadai for deep fry the vada on medium heat.
Put butter or greaseproof paper on a worktop, put one ball and press gently with your fingers or palm and make round circle. It should not be too thin or thick.
Carefully lift the vada and immerse in the hot oil.
Fry the vada till it becomes brown and crispy on both sides.
Remove it from the oil and leave it on a kitchen towel.
Repeat the same procedure with the remaining balls.
Serve hot with coconut chutney, tea or coffee.

Nutrition

PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.

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Comments

Rekha says

June 21, 2022 at 4:12 pm

Hi Jagruti,
Have been following you for a few months.
Find the detailed information or substitute useful.
Thanks for this and sharing your recipes.

Poonam Bachhav says

October 23, 2018 at 8:56 am

Never had a chance to taste this. The platter looks so inviting Jagruti ! Beautiful presentation as well !

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Maddur Vada