Maddur Vada Recipe with Step by Photo – Maddur Vada or Maddur Vade is a crispy fried patty served as an evening snack in Karnataka. A vegan snack recipe.
Maddur Vada is a classic and delicious snack, made with rice flour, cream of wheat or rava/semolina, all-purpose flour or flour, onions, some herbs and spices. The recipe is quite simple, if you follow it properly to make the dough.
They are addictive and you just can’t stop eating one. They are usually served with coconut chutney and this combo is awesome.
Maddur Vada derives its name from the town of Maddur in Karnataka. As the city is located between the cities of Mysore and Bangalore, Madur vada is sold on trains running between these two cities (source Wikipedia).
I received a request to share an authentic recipe of Madur Vada. The Madur Vada recipe shared here is really good and gives you a nice crispy exterior with a light soft texture inside. I am not sure if this is an authentic recipe but it is a good recipe and tastes yum.
Best served with coconut chutney. If you don’t have time to make coconut chutney, you can serve it with coriander chutney or mint chutney or tomato ketchup or any chutney you like.
This recipe makes 10 to 12 vadas, but you can halve or double the recipe as per your requirement.
Step by step guide
How to make Madur Vada
1. First take ½ cup of rice flour in a bowl.
2. Then add ¼ cup fine rava (semolina or cream of wheat) and ¼ cup all purpose flour.
3. Next add ½ cup finely chopped onion, 1 to 2 finely chopped green chillies, 8 to 9 chopped curry leaves and 3 tbsp chopped coriander leaves.
4. Add salt to taste and 1 pinch of asafoetida (Hing). Adding asafoetida is optional and can be omitted.
5. Mix very well and keep aside.
6. Heat 1 tablespoon oil in a small pot or steel measuring cup. The oil should be hot. You can use 1 tablespoon ghee instead of oil.
7. Add hot oil to flour+onion+spice mixture.
8. Mix very well with a spoon. Do not mix with hands as the oil will be hot.
9. Then add 4 to 4.5 tbsp of water in portions.
10. Add water in portions and start mixing and make a dough. I added 4.5 tbsp of water. The amount of water to be added depends on the moisture content of semolina (rava), flour and onion. So add parts accordingly.
You should get a nice soft dough like a chapati dough. It should not be dry or sticky.
11. Mix with a soft smooth dough like a chapati dough. If the dough seems sticky, add 2 to 4 tablespoons of all-purpose flour and mix again. If the dough looks dry, sprinkle some water and keep mixing.
12. Heat oil for deep frying in a kadai or pan. Take a small to medium portion of the dough and shape it into a round ball or patty.
13. Place it in a banana leaf or a ziplock bag. Press the dough ball with your fingers and make a round patty of 0.25 to 0.3 mm thickness.
mat fried
14. Add a small piece of flour mixture to the hot oil. If it rises slowly and steadily, the oil is ready for frying. Fry on medium flame.
15. Now gently remove the patty from the banana leaf.
16. Place in the oil gently and carefully. Depending on the size of the pan, you can fry 2 to 5 honey fritters at a time.
17. Fry well on one side until light golden. Don’t be in a hurry to turn them or they will break.
18. Then flip and fry the other side.
19. Turn a few times with a slotted spoon and fry until crisp and golden.
20. You will see that when the mat vada is fried well, the onions will also turn brown. If fried more, the fillings become very crispy. So you can fry more for crispy and crispy vaad.
When crisp and golden, drain the excess oil from the pan and remove it with a spoon.
21. Place on a plate lined with kitchen paper towels to absorb excess oil.
22. Similarly fry all the matur vada in batches. Be careful not to overcrowd the pan.
23. Serve hot hot mat vada with coconut chutney or any chutney or sauce of your choice.
More Snacks Recipe
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Mat Vada
Madur Vada is a crispy fried patty popular as an evening snack in Karnataka. Madur Vade is made with a mixture of rice flour, semolina, all purpose flour, onions and some herbs and spices.
Q. Time 10 minutes
cooking time 20 minutes
total time 30 minutes
Prevent your screen from going dark while making the recipe
Making mat vada dough
First take half a cup of rice powder in a bowl.
Then add ¼ cup fine semolina (rava or cream of wheat) and ¼ cup flour (all purpose flour).
Then add ½ cup finely chopped onions, 1 to 2 finely chopped green chillies, 8 to 9 chopped curry leaves and 3 tbsp chopped coriander leaves.
Add salt to taste and 1 pinch hing (asafoetida). Adding asafoetida is optional and can be omitted.
Mix very well and keep aside.
Heat 1 tablespoon oil in a small pot or steel measuring cup. The oil should be hot.
Add hot oil to flour+onion+spice mixture.
Mix very well with a spoon. Do not mix with hands as the oil will be hot.
Then add 4 to 4.5 tbsp of water in portions.
Add water in portions and start mixing and make a dough. How much water to add depends on the moisture content of semolina, flour and onion. So add parts accordingly. You should get a nice soft dough like a chapati dough. It should not be dry or sticky.
Mix with a soft smooth dough like chapati dough. If the dough seems sticky, add 2 to 4 teaspoons of flour (all-purpose flour) and mix again. If the dough looks dry, sprinkle some water and keep mixing.
mat fried
Heat oil for frying mats in a kadai or pan. Take a small to medium portion of the dough and shape it into a round ball or patty.
Place it in a banana leaf or a ziplock bag. Press the dough ball with your fingers and make a round patty of 0.25 to 0.3 mm thickness.
Add a small piece of flour mixture to the hot oil. If it rises slowly and steadily, the oil is ready for frying. Fry madur vada on medium flame.
Now gently remove the patty from the banana leaf.
Place in the oil gently and carefully. Depending on the size of the pan, you can fry 2 to 5 honey fritters at a time.
Fry well on one side until light golden. Don’t be in a hurry to turn them or they will break.
Then flip and fry the other side.
Turn a few times with a slotted spoon and fry the fillings until crisp and golden.
You will see that the onions will turn brown when the mat is fried well. If fried more, the fillings become very crispy. So you can fry more for crispy and crispy vaad.
When crisp and golden, remove with a slotted spoon.
Place them on a plate lined with kitchen paper towels. Fry all the fries in the same way.
Serve Madur Vada with coconut chutney or any chutney or sauce of your choice.
- Recipe can be halved or doubled
- Add water in portions and accordingly.
- Asafoetida can be omitted.
- You can add some finely chopped ginger if you like.
- 2 tbsp grated coconut can also be added.
- 1 tbsp hot ghee can be used instead of 1 tbsp hot oil.
nutrients
Mat Vada
No. per job
calories 73 Calories from fat are 18
% Daily Value*
thick 2 grams3%
1 gram of saturated fat6%
Sodium 16 mg1%
potassium 26 mg1%
carbohydrates 13 grams4%
1 gram of fiber4%
Sugar 1 gram1%
protein 1 gram2%
Vitamin A 38IU1%
Vitamin B1 (Thiamine) 1 mg67%
Vitamin B2 (riboflavin) 1 mg59%
Vitamin B3 (niacin) 10 mg50%
Vitamin B6 1 mg50%
Vitamin C 17 mg21%
Vitamin E 1 mg7%
Vitamin K 1 µg1%
calcium 5 mg1%
Vitamin B9 (folate) 109 µg27%
iron 1 mg6%
magnesium 6 mg2%
Phosphorus 19 mg2%
zinc 1 mg7%
* Percent Daily Value is based on a 2000 calorie diet.
This Madur Vada post was republished and updated in January 2023 from the archives, first published in July 2017.
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