Maddur Vada (Deep Fried Savoury Fritters)

Maddur Vada

Maddur Vada is deep-fried savory fritters made with combination of different flours, semolina and lots of onion. Maddur Vada is one of the well liked dishes across South India, it’s origin is claimed to be in the small town of Karnataka called Maddur in Mandya district, this town is located somewhere between Bangalore and Mysore the two most fundamental cities of the state. 
During one of my trips from Bangalore to Mysore in train during early morning hours, hustle bustle in the station at morning wee hours made me realized how busy is the route between two cities and many people commute daily across the cities to earn their bread and butter. In the midst of this engaging environment at one of the stations I stepped out of the train in search of coffee to wake my senses from slumber and luckily found one just outside my coach. While I was sipping perfectly brewed filter kapi from small plastic cup a vendor sitting nearby with one large sized steel vessel caught my attention, he was selling something which looked similar to Pooris but much thicker, people around were relishing it with chutney and cup of tea/coffee. Growling stomach and hungry curiosity took me to that vendor, in adapted South Indian accent I asked him “What is this?” and the reply came in rhythmic monotone “Maddu Vada” I barely understood the name but could figure out it is some kind of vada. The round disc which I assumed to be vada was looking freshly made for the morning sale and tempting enough to give it a try, bought one for Rs. 10.00 which the vendor passed on to me in a piece of newspaper with spoonful of coconut chutney on top of it. With much apprehension I took small bite, it was crunchy, crisp from outside with flavors of onion and curry leaves bursting from each corner of vada, the shiny layer of oil on top was telling tale of deep frying, I thoroughly enjoyed every last bit of it. That was my first introduction with Maddur Vada, and so far I figured out it is vada made of onion, semolina, curry leaves and deep fried without knowing it’s first name.

While the next day I was coming back to Bangalore few vendors came in our couch selling same vada in their steel vessels, there was one lady sitting next to me clad in silk saree embellished with gold ornaments and fresh garland of jasmine flowers arranged neatly on her plait, her persona was convincing enough to confirm that she belong to the Southern states, I asked her the same question when vada vendor came near us “What is this?” she unfolded the mystery for me and I finally get to know the name Maddur Vada. With my question she got the inkling that Maddur Vada is something I have never seen, tasted or cooked before and in her broken English she started narrating the recipe to me, without wasting a single second I scribbled the ingredients and instructions on a piece of paper. That is how I got the recipe for Maddur Vada and every time I make it at home from the bottom of my heart I thank that lady who unlocked the secret of making Maddur Vada.

Wishing all the readers A Very Happy & Prosperous New Year!
Maddur Vada Recipe
Serves 6
Maddur Vada is deep-fried savory fritters made with combination of different flours, semolina and lots of onion.
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
  1. 1 Cup all purpose flour
  2. 1 Cup semolina
  3. 1 Cup rice flour
  4. 1 large onion, finely chopped
  5. 1 tsp ginger garlic paste
  6. 2 tbsp refined oil
  7. 1 green chilli, finely chopped
  8. 4 – 5 curry leaves, chopped
  9. A fistful of coriander leaves, fine chopped
  10. Salt, as per taste
  11. ¼ tsp red chili powder
  12. Lukewarm water to bind dough
  13. Oil for deep frying
  1. Sift all purpose flour, semolina and rice flour together in a bowl.
  2. Drizzle in 2 tblsp of refined oil over the sifted flour mixture and rub with your fingers to get bread crumb like texture..
  3. Now add chopped onion, curry leaves, green chilli, coriander leaves, ginger garlic paste, salt, red chili powder and mix well.
  4. Using lukewarm water 1 tbsp at a time bind firm and smooth dough. Make sure not to use too much water dough should be like Mathri/Poori dough. Knead for 1 – 2 minutes and then let the dough rest for 10 mins.
  5. Divide the dough into gooseberry size balls of equal size. Take one ball in between your palms and flatten gently with your fingers. Keep thickness of vada ¼ inch or similar to mathri.
  6. Meanwhile heat oil in heavy bottomed deep frying pan over medium heat. Once all the vadas are shaped deep fry in oil till each turn golden on both sides.
  7. Drain on an oil absorbent paper. Serve hot with chutney.
Fun FOOD and Frolic
The “Maddur Vada Recipe” is part of the endeavor to create a collection of recipes of Traditional Indian Cuisines in collaboration with a few bloggers who share the same passion of cooking.
You can find more Traditional Recipes from Karnataka by #thekitchendivas:
Pineapple Gojju by Saffron Trail (
Kundapur Ghee Roast by Sinamon Tales (
Pan Fried Mysore Bonda by Archana’s Kitchen(



  1. Leave a Reply

    Jyothi Rajesh
    January 3, 2015

    Oh , I loved the story with your introduction Madhur Vada. The experience of train journey in South India has it’s own charm, I have enjoyed this through out my child hood and relished it every bit, now I miss them. Madhur vada looks they way they are supposed to look and very tempting. Glad you got a chance to experience local South Indian traditional dish in such an adventurous way  

  2. Leave a Reply

    Rafeeda AR
    January 4, 2015

    loved reading through the experience… the vadas look awesome…

  3. Leave a Reply

    Smitha Kalluraya
    January 4, 2015

    Love maddur vada.. but store bought ones are no where close to the authentic taste… This looks yum

  4. Leave a Reply

    FunFoodand Frolic
    January 5, 2015

    Happy new Year to you too :)

  5. Leave a Reply

    FunFoodand Frolic
    January 5, 2015

    Thanks Rafeeda dear :)

  6. Leave a Reply

    FunFoodand Frolic
    January 5, 2015

    Smitha I agree with you store bough ones are too greasy.

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