Maddur Vada
ಮದ್ದೂರು ವಡೆCrunchy onion-rava vada from the Bengaluru–Mysuru highway.
Maddur Vada is crunchy onion-rava vada from the Bengaluru–Mysuru highway. This maddur vada recipe takes about 35 min from start to finish and serves 4. Every step below has been cooked and checked in a home kitchen, with quantities you can follow.
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How to make Maddur Vada
- 1
Mix the flours
Combine rice flour, rava, maida and salt in a wide bowl.
- 2
Add the aromatics
Add onions, chilli, ginger, curry leaves and coriander. Squeeze with your fingers so the onions release their juice.
- 3
Rub in hot oil
Pour 2 tablespoons of hot oil over the mix and rub it in. This is what makes the vadas crisp.
- 4
Make the dough
Sprinkle water little by little to bring it to a firm, non-sticky dough.
- 5
Shape & fry
Pat lemon-sized balls into thin discs on a greased sheet. Fry in medium-hot oil until golden and crisp on both sides.
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Pro tips
- The onions give most of the moisture, so add water very sparingly.
- Keep the oil at medium heat; too hot and the centre stays raw.
- Store cooled vadas in an airtight tin for up to 2 days.
Did you know?
The vada is named after Maddur, a town on the Bengaluru–Mysuru highway, where it was sold on the railway platform for generations.
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