Maddur Vada is a deep-fried traditional South Indian snack. It is a crispy vegan fritter made with flour (rice and all-purpose), rava (semolina), onion, and spices. Serve this crispy vada with chutney and chai for a lip-smacking teatime treat.
Know More About Maddur Vada
Maddur Vada is one of the popular teatime snacks across South India.
Its origin is claimed to be in the small town of Karnataka called Maddur in Mandya district. This town is located somewhere between Bengaluru and Mysore the two most fundamental cities of the state of Karnataka.
If you ever travel via train between Bengaluru and Mysore, Maddur Vada is a common street food you will find across all the railway stations and on street carts.
The Maddur Vada is made with – two types of flour (rice and all-purpose), semolina (rava), onion, salt, and spices. It has a crispy, crunchy exterior whereas a mouth melting texture underneath.
Difference between Medu Vada and Maddur Vada
Medu Vada is a spicy and savory doughnut shape like fritter made with urad dal, onion, spices, and seasoning.
The word ‘medu’ in the Tamil language means soft and the ‘vada’ is the word for deep-fried fritters. Hence, it is called a soft deep-fried fritter (medu vada).
Whereas, Maddur Vada has its origin in Karnataka and it is not made with dal batter.
However, both are a variety of deep-fried, vegetarian South Indian Vada often enjoyed as breakfast or teatime snack.
Watch Maddur Vada Recipe Video
Usually, maddur vada is served as a teatime snack with a cup of masala tea or filter coffee.
Here are two of my favorite side dishes to accompany masala vada:
My Tried & True Recipe Tips
Semolina: No need to use roasted semolina (rava) for this vada recipe. Fine to medium texture, non-roasted rava (suji) is perfect.
Water: While binding the dough for maddur vada, make sure to add water in small batches (1/4 cup at a time) to bind a non-sticky dough.
Thickness: Do not shape the vada too thick. They are slightly thicker than a mathri or thattai or nipattu. A thick vada will not turn crisp.
Frying: An authentic South Indian maddur vada is always deep-fried. Make sure the oil is preheated to the right temperature before frying the vada. Otherwise, the vada will absorb too much oil while deep-frying.
More Indian Snack Recipes
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Maddur Vada Recipe
- Deep Frying Pan
- 1 Cup all purpose flour (maida)
- 1 Cup semolina (rava/suji)
- 1 Cup rice flour
- 1 Cup finely chopped onion
- 1 tablespoon grated ginger
- 1 tablespoon finely chopped green chili
- 1 tablespoon finely chopped curry leaves
- 2 tablespoon finely chopped fresh coriander
- 6 tablespoon refined oil, hot
- Salt to taste
- 1 teaspoon red chili powder
- 1/2 Cup water (room temperature) or as required
- Oil for deep frying
- Mix nicely all-purpose flour, semolina, rice flour, salt, and red chili together in a bowl.
- Now add chopped onion, curry leaves, green chilli, coriander leaves, grated ginger, and mix well.
- Drizzle hot refined oil over the flour mixture and rub with your fingers to get a bread crumb like texture. Rub and mix the flour mixture using your fingers.
- Using water 1/4 Cup at a time bind firm, soft, and smooth dough. Make sure not to use too much water dough should be like mathri/poori dough. Knead for 1 – 2 minutes.
- Divide the dough into gooseberry size balls of equal size. Take one ball in between your palms and flatten gently with your fingers. Keep the thickness of vada similar to mathri.
- Meanwhile, heat oil in a deep frying pan over medium heat. Once all the vada are shaped deep fry in oil in small batches. Fry till crisp and golden from both sides. Drain on an oil absorbent paper.
- Serve Maddur Vada crisp and hot with coconut chutney.
- Adjust the amount of chilies as per personal taste preference.
- Do not substitute all-purpose flour with whole wheat flour or any other variety of flour.
- Do not use the leftover chopped onion as onion tends to release a lot of water making the vada dough sticky.
- Fine to medium coarse semolina is perfect for this vada recipe.
- You can add a pinch of asafoetida or grated coconut as well to the vada for flavor.