Maddur Vada

Maddur Vada

Maddur vada is snack from the Karnataka cuisine. Crispy and tasty. One of the best thing about making the maddur vada is how short the preparation time is. Unlike most other vada recipes there is no need to soak any ingredients, there is no grinding required and there is no use of any electrical equipment. The vada is crispy because of the semolina that is added. The onions incorporated give a great taste once they are fried and the curry leaves add to the flavor aspect. Some hot oil is added while mixing the flour so that the vadas do not absorb a lot of oil when they are deep fried. Making maddur vada lighter and drier that the traditional vada. The amount of water required is also less as most of the moisture comes from the chopped onions. The vada is mixed and kept aside so that the moisture from the onions goes into the flour-semolina-rice flour mix .

Maddur vada ingredients 1

Rice flour, semolina and plain flour

Maddur vada ingredients 2

Chopped onions and green chilies

Maddur vada ingredients 3

With chopped curry leaves

Maddur vada shaping

Shaping the vadas on plastic sheet

20140125_185925Maddur vada ifry

Deep frying the vadas

Maddur Vada recipe:


  • Rice Flour: 2 cups
  • Semolina (Rava): 1 cup
  • Plain Flour (Maida): 4Tbsp
  • Curry leaves: 12-15
  • Green Chillies: 2-3
  • Salt
  • Aesofotodia powder: 1/8 tsp
  • Onion: 1 medium sized
  • Water
  • Oil: 2tbsp + for deep frying


  • Finely chop the curry leaves and green chillies
  • Chop the onion into fine pieces


  • Mix the rice flour, semolina and plain flour in a bowl
  • Heat two table spoon of oil and add to the dry flour mix. Mix the oil in the floor mix. The mixture is a dry flour mix.
  • Add the chopped onions, green chillies and curry leaves and mix thoroughly
  • Set aside the mixture for at least 15 mins. The moisture from the onions will seep into the flour mix
  • Add some water if required so form a thick dough
  • Divide the dough into small portions
  • Form small ball with the portions and roll out into small flat circular vadas (small chapatti shape)
  • Heat oil in a wok for deep frying
  • Reduce the heat to medium and fry the vadas till they are golden brown color.
  • Serve hot