Karnataka Maddur Vada Recipe
Spicy South Indian Snack | Rice flour recipe
This ‘Maddur vada recipe‘ is a Karnataka spicy snack recipe. ‘Maddur vada’ or ‘Maddur vade’ gets it’s name from the town ‘Maddur’ which is located in ‘Mandya’ district, Karnataka, a south Indian state.
If you ever travel by train or bus between Bangalore and Mysore, in the train as well as at Maddur station or at the Maddur bus stand, you would come across the vendors with their colorful plastic buckets selling maddur vada.
Grown ups as well as kids wait with eagerness for these vendors.
The vendors offer the vade on a square piece of newspaper. It doesn’t need any accompaniment.
Most people on the Mysore Bangalore route buy these vadas, the kids as well as grown ups. It is a good ‘time pass’ spicy snack.
Some ask the vendor to pack a few vade for ‘take away’, either for the kids at home or ‘to have later with tea’. I have done it too a few times.
The local eateries and bakeries too sell maddur vada. Some serve it with coconut chutney. But maddur vada tastes great by itself.
Some bakeries offer baked maddur vada for the diet conscious. But I would rather eat the original fried maddur vade.
Maddur vada stays good to eat for 3-4 days. It is a wonderful snack item. It is a good addition to your picnic basket too.
Now you don’t need to travel on Bangalore – Mysore road to eat maddur vada. You can follow this maddur vada recipe to make them in your kitchen and enjoy.
How to make maddur vada – Maddur vade
Ingredients for maddur vade
- Rice flour – 1 cup
- Maida / Plain flour (optional)- 1/2 cup
- Fine rava(chiroti rava) – semolina / cream of wheat – 1/2 cup
- Red chili powder – 1/2 tsp or more according to taste.
- Salt – 1 tsp or according to taste
- Onion – 1 cup finely chopped
- Cumin seeds – 1/2 tsp
- Green chilies – 2 or more according to taste.
- Oil for deep frying + 2 tbsp
- Curry leaves – 1 tbsp chopped fine.
- freshly grated coconut – 2 tbsp
- Hing – (asafetida ) – 1/4 tsp
- A little water to for dough
Preparation for making maddur vade:
- Cut onions in thin slices.
- Chop green chilies and curry leaves
Mixing Maddur vada dough
- Mix together all the ingredients except oil.
- Heat oil well in the kadai where you are going to fry vada.
- Add 2 tbsp hot oil to the flour mix.
- Knead to form a dough ball using very little water. Let rest for 10 minutes.
- Once the oil is hot, keep the flame medium.
Shaping maddur vada
You can see in the image the process of making maddur vada after the dough is ready
- Knead the vada dough well and form into small lime sized balls.
- Add a drop of oil on a plastic sheet or a butter paper.
- Flatten a round of dough into a thick round of about 2-3 inches.
Frying maddur vade
- Lift the flattened round carefully from the sheet and put in the hot oil.
- Fry on both sides till golden brown.
- Drain well and let cool completely before storing.
Serve hot or cold. It will be good to eat for 4-5 days.
Store in airtight container.
Maddur vada is a specialty snack from Karnataka. It is yummy as a tea time snack or a picnic snack.
Keeps for a week or so. Very convenient.
Tips:
Adding more maida(plain flour) can make the vada go soft after some time.
Adding more rava(semolina-cream of wheat) can make them crisp and keep them that way. So add more of maida or rava according to the way you like your maddur vada.
Karnataka Maddur Vada Recipe
Equipment
- 1 Mixing Bowl
- 1 Pan or kadai for deep frying
Ingredients
How to make maddur vada – Maddur vade
Ingredients for maddur vade
- Rice flour – 1 cup
- Maida / Plain flour optional- 1/2 cup
- Fine rava chiroti rava – semolina / cream of wheat – 1/2 cup
- Red chili powder – 1/2 tsp or more according to taste.
- Salt – 1 tsp or according to taste
- Onion – 1 cup finely chopped
- Cumin seeds – 1/2 tsp
- Green chilies – 2 or more according to taste.
- Oil for deep frying + 2 tbsp
- Curry leaves – 1 tbsp chopped fine.
- freshly grated coconut – 2 tbsp
- Hing – asafetida – 1/4 tsp
- A little water to for dough
Instructions
Preparation for making maddur vade:
- Cut onions in thin slices.
- Chop green chilies and curry leaves
Mixing Maddur vada dough
- Mix together all the ingredients except oil.
- Heat oil well in the kadai where you are going to fry vada.
- Add 2 tbsp hot oil to the flour mix.
- Knead to form a dough ball using very little water. Let rest for 10 minutes.
Shaping maddur vada
- Knead the vada dough well and form into small lime sized balls.
- Add a drop of oil on a plastic sheet or a butter paper.
- Flatten a round of dough into a thick round of about 2-3 inches.
- You can see in the image the process of making maddur vada after the dough is ready
- maddur vade making process
Frying maddur vade
- Once the oil is hot, keep the flame medium.
- Lift the flattened round carefully from the sheet and put in the hot oil.
- Fry on both sides till golden brown.
- Drain well and let cool completely before storing.
- Serve hot or cold. It will be good to eat for 4-5 days.
- Store in airtight container.
Notes
- Maddur vada is a specialty snack from Karnataka. It is yummy as a tea time snack or a picnic snack.
- Keeps for a week or so. Very convenient.
- Adding more maida(plain flour) can make the vada go soft after some time.
- Adding more rava(semolina-cream of wheat) can make them crisp and keep them that way. So add more of maida or rava according to the way you like your maddur vada.
