Maddur vada step-by-step recipe with photos.
About this recipe
Maddur vada/vade are famous savoury fritters from the Karnataka state of India. It originates from Maddur which is a small town that lies between Bangalore and Mysore. Anyone who has travelled from Bangalore to Mysore cannot go past Maddur without eating this famous delicacy. This snack is widely available in all Mysore-Bangalore bus and train routes.
The authentic recipe uses red or pink onions. Make sure you use red onions to get the authentic taste. A perfect Maddur vade is slightly thick, has a crispy crust and a soft centre. It is not very spicy either. The balance of red onions, sesame seeds and poppy seeds with chillies create a perfect balance of flavours.
These vegan fritters are a great tea-time snack that is crispy from the outside and has a slightly soft core inside. These vadas are really easy to put together and taste best when served with coconut chutney or peanut chutney.
Read on for the origin of this dish along with ingredients, useful tips, and step-by-step instructions to make these delicious vegan fritters.
Maddur vade is known to be invented by the owner of Vegetarian Tiffin Room in Maddur railway station, in 1917. Maddur is a small town that falls between Mysore and Bangalore. Every meter gauge train that passed by, made a stop at Maddur where Ramachandra Budhya sold idli, vada, and pakoda. It is said that on a particularly busy day, he just mixed up some ingredients he had in hand and flattened them so that they are fried quickly. This lead to the invention of the iconic Maddur vada which became very popular not just among the locals, but also the British passengers. It was in the late 40's that it was being sold outside the railway stations. It soon gained popularity and is now known all over India.
Flour: We need three types of flours to make these vadas - maida (plain flour), rice flour, and rava/suji (semolina).
Onions: Use red onions to make them taste like authentic vadas.
Herbs: Coriander leaves, curry leaves, ginger, and green chilli.
Other ingredients: White sesame seeds and poppy seeds.
This recipe will give you 25 vadas. You can adjust the measurements according to your preference.
It is important to use only red onions. Also, do not cut down on onions. We need lots of onions to make these yummy fritters.
Cutting the onions to the right size is important. It should not be too small as they tend to burn. At the same time, it should not be big slices as this will make the vada soggy.
Pat the dough to medium thickness - this gives you vadas that are crispy from the outside and has a soft centre.
Sesame seeds and poppy seeds are optional but I highly recommend not skipping them as they add great texture. You can also add some chopped cashew to the dough.
Fry them on medium heat (and not sizzling hot oil). When you drop the vada in oil, they will initially sink. Wait for them to come to the top before flipping them.
Yes, they can be baked. Spray oil on them before baking and bake in a preheated oven at 180 C (350 F) for 15 minutes.
You can also air fry them at 180 C (350 F) for 10 minutes. Place the vadas on a baking sheet, brush with oil and place them in the air fryer basket (along with the baking sheet).
They can be stored at room temperature for up to three days. Cool them completely and store them in an air-tight container. If you want to store them for longer, pat the vadas very thin. They will be very crispy but the shelf life will increase.
These Maddur vadas are:
- perfect tea-time snack
- great for parties and gatherings
- authentic tasting
Step by step instructions
1. Combine onion, green chilli, curry leaves, coriander leaves, ginger, poppy seeds, sesame seeds, and salt in a large bowl.
2. Mix well and squeeze the mixture so that the onion releases moisture.
3. To this, add rice flour, plain flour, and semolina. Mix well and crumble the mixture.
4. Now add hot oil and mix it well. The mixture should hold shape when pressed together.
5. Slowly add water gradually and knead into a stiff dough.
6. Take a baking/parchment paper and lightly grease it with some oil. Apply some oil to your fingers. Take a lime sized dough and pat it on the baking paper (see tips section above).
7. Carefully lift the dough from the baking paper and slide it into the hot oil.
8. Fry on medium heat until it is golden brown on both sides (see tips section above)
- 1 cup rice flour
- 1 cup plain flour (maida)
- ½ cup semolina (coarse variety)
- 2 large red onion chopped
- 2 green chillies chopped
- 20 curry leaves chopped
- ¼ cup coriander leaves
- 1 tablespoon minced ginger
- 1 teaspoon poppy seeds
- 1 tablespoon sesame seeds
- Salt to taste
- 2 tablespoon hot oil
- Oil for frying
- Combine onion, green chilli, curry leaves, coriander leaves, ginger, poppy seeds, sesame seeds, and salt
- Mix well and squeeze the mixture so that the onion releases moisture
- To this, add rice flour, plain flour, and semolina. Mix well and crumble the mixture
- Now add hot oil and mix it well
- The mixture should hold shape when pressed together (see step-by-step image above). If it falls apart, squeeze and crumble for few more minutes
- Slowly add water gradually and knead into a stiff dough (you will need approximately ½ cup water)
- Take a baking/parchment paper and lightly grease it with some oil
- Apply some oil to your fingers. Take a lime sized dough and spread it on the baking paper (see image above)
- Heat oil in a frying pan
- Carefully lift the dough from the baking paper and slide it into the hot oil (see tips above)
- Fry on low-medium heat until it is golden brown on both side (see tips section above)
- Serve hot with chutney