Maddur Vada is a crispy and savory deep-fried snack from Karnataka, India, specifically from the town of Maddur, located between Bengaluru and Mysuru. It’s a unique vada that differs from the usual Medu Vada because it doesn’t require soaking and grinding lentils. Instead, it’s made using rice flour, semolina (rava), all-purpose flour (maida), and spices, giving it a crispy yet slightly flaky texture.

Tips for the Best Maddur Vada:

✔️ Do not add too much water—the dough should be slightly firm.
✔️ Fry on medium heat for even cooking and crispiness.
✔️ Adding hot oil or butter makes the vadas crispier.

Maddur Vada stands out from other vadas because of its unique texture, ingredients, and cooking method. Here’s what makes it special:

1. No Grinding or Fermentation

Unlike Medu Vada (which requires soaking and grinding urad dal), Maddur Vada is made with rice flour, semolina (rava), and all-purpose flour (maida)—making it quicker and easier to prepare.

2. Crispy and Flaky Texture

The combination of flours, along with hot oil added to the dough, gives Maddur Vada a crispy outer layer and a slightly soft, flaky inside.

3. Rich Onion Flavor

A generous amount of finely chopped onions is used in the dough, adding a natural sweetness and making the vada extra flavorful.

4. Spices and Aromatics

Ingredients like cumin seeds, green chilies, curry leaves, ginger, and coriander give Maddur Vada its signature taste—spicy, slightly sweet, and aromatic.

5. Shallow-Fried Appearance

Unlike deep-fried Medu Vadas, Maddur Vadas are slightly flatter and not hollow in the center, making them crispier and less oily.

6. Origin and Nostalgia

Maddur Vada is deeply connected to its namesake town, Maddur (Karnataka). It became famous because vendors used to sell it at Maddur railway station to train passengers traveling between Bengaluru and Mysuru.

7. Versatile Pairing

Maddur Vada is enjoyed with coconut chutney, tomato ketchup, or even just plain with tea or coffee, making it a great snack for any time of the day.

Maddur Vada

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Ingredients
  

  • 1 cup rice flour
  • ¼ cup semolina rava
  • ¼ cup all-purpose flour maida
  • 1 medium onion finely sliced
  • 1 tbsp green chilies finely sliced
  • 1 inch ginger finely chopped
  • 2 tbsp curry leaves chopped
  • 2 tbsp coriander leaves chopped
  • 1/2 tsp Chilli powder
  • 1/4 tsp Turmeric powder
  • 2 tbsps crushed Peanuts
  • 2 tbsps Sesame Seeds
  • Salt to taste
  • Pinch of Hing or Asafoetida
  • 2 tbsps hot oil for crispiness

Instructions
 

  • In a mixing bowl, combine rice flour, semolina, and all-purpose flour.
  • Add the sliced onions, green chilies, ginger, curry leaves, coriander leaves, chilli & turmeric powder, peanuts, sesame seeds and salt to taste
  • Add a pinch of Hing or Asafoetida
  • Pour hot oil into the mixture and mix well.
  • Gradually add water and knead into a semi-soft dough.
  • Take a small portion of the dough, flatten it into a thin disc on a sheet of parchment or wax paper or banana leaf.
  • Heat oil in a shallow frying pan and fry the vadas on medium heat until golden brown and crispy.
  • Drain excess oil and serve hot with chutney