October 15, 2018

Maddur Vade | Maddur Vada

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Before I get into the details of today's recipe, I would like to thank each and every reader, subscribers of my blog ,YouTube Channel and my Facebook page for the immense support and encouragement that you all have given me .
This is my 200th Post which I consider as a milestone in my Blogging Journey . Thanks once again dear readers ,without whom this milestone could not have been possible.

Now, coming to today's post ; I have always loved this Maddur Vade (  Karnataka Speciality) for the crispy outside and soft inside .Tastes heavenly when it is hot with some freshly ground coconut chutney.
Maddur Vade is a crispy fritter from the town called Maddur in Karntaka,India, This town lies between the  cities Bangalore &  Mysore in the Mandya District.
The recipe uses basic ingredients in our pantry and can be prepared really quickly for kitty parties, tea time snacks or even as starters for kids birthday parties or any kind of get together.
As this a No Onion No Garlic version, it can be offered as prasad during any Poojas or festival days.

Note : Traditionally this recipe uses Onion as one of the main ingredients. Since, I am into blogging recipes without the use of Onion and Garlic I have skipped it. Many readers ask me can we not make it without Onion, so as usual this is an attempt to help my readers who eat Saathvik food.

Preparation Time : 10 mins
Cooking Time : 20-30 mins
Complexity : Medium

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1/2 cup rice flour
1/4 cup maida / All purpose flour
1/4 cup rava / sooji / semolina - thin granules (bareek rava / chiroti rava)
2-3 tablespoon finely chopped corriander
10-12 finely chopped curry leaves
2-3 green chillies finely chopped
1 tablespoon fresh grated coconut
pinch of asafoetida
salt as needed
oil for deep frying


In a mixing bowl,add all the ingredients except the oil and mix it well with a spoon.

Heat about 1 tablespoon oil really well and pour it over the flour mixture and quickly mix with a spoon such that oil mixes well with the flour and other ingredients. This step is done to get a crispy and crunchy vada.

Add water little by little and knead the dough like that of chapathi dough . Soft but firm. If it appears too dry , dip your hands in water and knead for a few more minutes. If the dough feels watery or sticky,add some maida/all purpose flour and adjust the consistency. Water quantity depends of the quality of the flours and rava . So adjust based on how the water is absorbed by the ingredients.

Take a lemon sized ball from the dough and pat it on a greased sheet or a banana leaf like a patty . The patty should be slightly thick .

Heat oil in a kadai/ frying pan, and drop these flattened pattys one by one slowly into the hot oil. Donot fry more than 2 or 3 in one batch. The vadas have to be fried only on MEDIUM FLAME until it turns crisp and golden brown .  Keep splashing oil on the vadas using the ladle and flip it 3-4 times to get an even color.

Drain the crispy golden brown vadas using a slotted ladle and let it cool down slightly.
Serve with coconut chutney or green chutney or even have it as is.


  1. I love these. I have been wanting to make them too. Now I have the recipe and will try them out soon.

  2. Oh I miss these so much, sometimes bought it from a vendor near our apartment. Priya, Now that I've come across your recipe for maddur vade, will make them at home, but I will add onion and garlic. Like your step by step explanation and the tips too.

  3. Your Maddur vadas look so tempting. We Gujarati's make dhebras with a variety of flours which could be a bit similar to your vadas. I am going to make these this weekend as it will make a nice change.

  4. oh wow.. this is really rekindling memories of bangalore days. yummy crispy vadas...

  5. Although I have tried some vada. these are new to me. I love the ingredients that went into them and am sure I would love them

  6. Wow! I love madhur wada and did not know they were so simple to make. They will make a delicious snack or side for a meal. Thanks for sharing.


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