Go Back
+ servings
side close up shot of maddur vada stacked on a ceramic platter
Print Recipe
No ratings yet

Maddur Vada Recipe

Maddur Vada is a traditional South Indian snack. Learn how to make crispy masala vada at home in a few simple steps.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast
Cuisine: Indian
Servings: 15
Calories: 372kcal
Author: Hina Gujral



  • 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
  • ½ 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 ¼ 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.


Calories: 372kcal | Carbohydrates: 61g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 13mg | Potassium: 142mg | Fiber: 3g | Sugar: 1g | Vitamin A: 245IU | Vitamin C: 101mg | Calcium: 38mg | Iron: 2mg