Maddur Vade
ಮದ್ದೂರು ವಡೆCrunchy onion-rava vada from the town of Maddur.
Maddur Vade is crunchy onion-rava vada from the town of Maddur. This maddur vade 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 Vade
- 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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