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Maddur Vada


Maddur Vada

  • Duration: 4
  • Serves: 25 minutes people
  • Spice Level: Low

Authenticity Slice

There is an old trick to retaining the unique crispness of this snack for a longer time. You must lower the flame once the vada has turned light brown, and keep frying on a low flame till it turns a deeper shade of golden brown. Traditional households, however, prefer using a slightly higher proportion of rava (sooji) in the mix to make the vadas stay crisp longer.

Trivia Tadka

This vada is named after its place of origin, a small town 80 kms from Bengaluru en route Mysore, called Maddur. Maddur Vada has a slightly hard crust which contrasts with a lovely soft core. One essential element of the recipe are the chopped onions as they lend it a memorable snacky taste.


  • Rice flour (1 cup)
  • Sooji (semolina) (1 cup)
  • Salt to taste (1 tbsp)
  • Hara dhania (coriander leaves), finely chopped (2)
  • Hari mirch (green chillies), finely chopped (2)
  • Onion, finely chopped (2 tbsp)
  • Oil (3 cups)


  • In a bowl, mix the rice flour and rava with 2 tbsp of hot oil, till the mixture turns crumbly.
  • Using very little water, knead the mixture to form a dry dough. Let it rest for 10 minutes.
  • Form small, lime-sized balls.
  • On a plastic sheet or butter paper, add a drop of oil and one-by-one, flatten the dough balls into 2-inch-thick tikkis.
  • Add oil to a frying pan and heat it on a high flame till it starts to give off smoke.
  • Carefully lift the flattened vadas off the oiled sheet and gently transfer them to the pan. Fry till both sides turn golden brown.
  • Drain any excess oil off the vadas using a kitchen tissue.
  • Serve hot and crisp with coconut chutney or lemon pickle, and filter coffee.

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