Let me tell you a tale of two vadas. This is the year 1917, you are passing by Maddur in Karnataka via train and your train stops at the platform a bit earlier than expected. You walk towards a stall run by Shri Ramachandra Budhya and ask for a vada. The guy is a genius, he does not want to lose customers and time is running short. What would he do? He flattens out the vadas, fries them until crisp on the outside and melt-in your mouth delicious inside and then asks you to try his new and improved vadas. You forget your boring old round vadas. This is how crispy Maddur Vada was born in Maddur and continues to win hearts to this day. These vadas became so popular that people started visiting Maddur for these vadas and thus these perfectly fried savory cakes got their name “Maddur vada”.
Maddur Vada is a South Indian savory snack made with a combination of flours such as rice flour, all-purpose flour, chickpea flour and semolina combined with onions and spices like asafoetida, turmeric, cumin seeds, and red chilli powder. It also has a bunch of greens like fresh coriander leaves, green chili and a bunch of curry leaves. Maddur Vada is a deep fried tea time snack that is golden, crispy, crunchy, and delicious. It is also a popular Indian street food option when it comes to vegetarian snacks. You can also try this popular vada recipe at home to get easy and quick homemade vadas. This recipe is very close to the authentic, traditional recipe and you can easily follow it with step by step instructions and video. You can serve it as an appetizer or a snack with a yogurt-based dip or with mint or coconut chutney.
So, why wait? Let’s make it but first, let us have a look at the ingredients.
Ingredients List For Maddur Vada
You need rice flour, semolina, all-purpose flour, and chickpea flour (besan) for this recipe. They contribute to the texture of the vada by providing a crispy outer layer and a soft inner layer. Rice flour and semolina give the vada a light and airy texture, while besan is another important ingredient which provides a nutty flavor.
Salt, turmeric, red chili powder, cumin seeds, and asafoetida are the spices that you need to enhance the flavor of the vada. Salt adds a savory taste, turmeric provides a bright yellow color and also adds an earthy flavor, red chili powder adds heat, cumin seeds provide a smoky aroma and asafoetida adds a pungent flavor.
To add a herby aroma and freshness, you can add a few green chilies, curry leaves, and fresh coriander. Green chilies provide a spicy kick, curry leaves provide a subtle and unique flavor, and fresh coriander adds a refreshing aroma.
Water is used to make a smooth and pliable dough. The amount of water required depends on the quality of the flours used.
Oil is used for deep-frying the vada and hot oil is also added to the batter. It also contributes to the texture of the vada by providing a crispy and crunchy exterior.
Step By Step Instructions for Maddur Vada
First, begin by adding 1 cup rice flour, 1/2 cup semolina, 1/4 cup all-purpose flour, and 2 tbsp chickpea flour (besan) in a large bowl.
Then, add onions, 1 tsp salt, 1/2 tsp turmeric, 1/2 tsp red chili powder, 1/2 tsp cumin seeds, and 1/4 tsp asafoetida to the bowl.
Now mix all the dry ingredients well.
Then add 1 tbsp chopped green chilies, 1 tsp chopped curry leaves, and 1/4 cup chopped fresh coriander to the bowl.
Mix everything well.
Afterwards, gradually add water, a little at a time, and knead the mixture to form a smooth dough.
The amount of water required may vary, so add water as needed.
Once the dough is ready, cover it and keep it aside for 10-15 minutes.
Then to deep fry the vadas, heat oil in a pan on medium heat.
Grease your hands with some oil and take a small ball size of the dough. Flatten the dough between your palms to form a disc-shaped vada. Then repeat the process.
Gently slide the vada into the hot oil and fry until it turns golden brown and crisp. Fry the vadas on medium heat until they are cooked through.
Then use a slotted spoon to remove the vadas from the oil and place them on a paper towel to remove any excess oil.
Repeat the process with the remaining dough to make more vadas until you fry the whole batch.
Then enjoy your Maddur Vadas hot with some green chutney or your favorite dipping sauce.
When serving Maddur Vada, there are many options to choose from. First, you can serve the vadas hot with some green chutney or tomato ketchup. Additionally, you can garnish the vadas with chopped onions, grated coconut, and a sprinkle of chaat masala for added flavor. Moreover, Maddur Vadas can be served with a side of sambar or coconut chutney for a complete meal. If you’re looking for a snack or appetizer, you can also pair Maddur Vadas with some hot tea or coffee. Alternatively, you can make a sandwich out of it by placing a Maddur Vada between two slices of bread along with some chutney and veggies. For a healthier option, serve Maddur Vadas with some salad greens and a side of yogurt dip.
Alternatively, you can serve them in combination with other vadas or snacks like uzhunnu vada, parippu vada, ulli vada , pakoras, chicken wontons, papdi chaat or dahi bhalla. They can also act as a side dish with traditional Indian main dishes like vangi bhaji. These serving suggestions are sure to help you enjoy your Maddur Vadas to the fullest!
When storing Maddur Vada, it’s important to follow a few simple steps to keep them fresh for longer. First, wait for the vadas to cool down to room temperature. Once cooled, transfer them to an airtight container. Make sure the container is completely dry to avoid moisture buildup, which can make the vadas soggy. To absorb any excess oil, place a paper towel at the bottom of the container and add a layer of vadas on top. Continue layering the vadas with paper towels in between. Finally, seal the container tightly and store it in a cool, dry place. Maddur Vada can be stored this way for up to 2-3 days. To reheat the vadas, place them in a preheated oven or air fryer for a few minutes until they are hot and crispy again. Avoid reheating Maddur Vadas in a microwave as it can make them soft and mushy.
Shri Ramachandra Budhya invented Maddur vada while trying to make vadas quickly on a railway station. It is believed to have originated in Maddur, a small town located in the Mandya district of Karnataka, India.
Maddur Vada is famous for its unique taste and texture. It is a crispy, deep-fried snack made with a combination of rice flour, all-purpose flour, semolina, onions, and spices. It is a popular street food in Karnataka and is enjoyed with a cup of hot tea or coffee.
Maddur is a small town in Karnataka, India, famous for its Maddur Vada. It is also known for its historical significance as it served as a battleground during the Anglo-Mysore Wars.
The number of calories in a Maddur Vada can vary depending on its size and ingredients. On average, a medium-sized Maddur Vada contains around 150-200 calories.
Vada is a deep-fried snack and is high in calories and fat. While it is a delicious treat, it should be consumed in moderation as part of a balanced diet.
Maddur Vada is famous for its unique taste and texture. It is a popular street food in Karnataka and is enjoyed with a cup of hot tea or coffee.
Maddur Vada originated in Maddur, a small town located in the Mandya district of Karnataka, India.
Vada is a popular snack across India and is famous in many cities, including Mumbai, Chennai, Hyderabad, and Bangalore.
Hi! I’m Ravi Kumar.
I am a husband, father of 4, board certified neurosurgeon, and a lover of South Indian Food!
I created PaattisKitchen.com to memorialize the most delicious foods on earth. South Indian food is easy to make and hard to mess up. So pull up your sleeves, and come with me as we explore the vibrant spices, colors, aromas, and flavors of South Indian culinary tradition.