Maddur Vada Recipe: Maddur vada, also known as maddur vade, is a crispy fritter snack originating from Karnataka cuisine, particularly the region between Bangalore and Mysore. This recipe yields thin and crispy deep-fried patties, perfect for snacking or as a side dish.
I realized the absence of this simple yet delicious maddur vada recipe on my blog only after receiving a recipe request from one of my readers. Although I often prepare this crispy vada for evening tea or as a munching side dish, I hadn’t shared the recipe until now. With Diwali approaching, it’s an ideal time to share this maddur vada recipe as a festive snack option.
Here are some essential tips for achieving crispy and thin maddur vada:
- Before adding water to the dry ingredients, squeeze the onions with the dry mixture. This helps release the onion’s flavor and moisture, enhancing the overall taste of the vada.
- To shape the vada easily, you can use a round cutter instead of patting them thinly by hand.
- Deep fry the vada in hot oil over medium flame to ensure both the inner and outer layers are evenly cooked.
Maddur Vada Recipe Ingredients:
- 1 cup rice flour
- 1/2 cup semolina (rava)
- 1/4 cup all-purpose flour (maida)
- 2 green chilies, finely chopped
- 2 tbsp coriander leaves, finely chopped
- Few curry leaves, chopped
- Pinch of asafoetida (hing)
- 1/2 tsp Kashmiri red chili powder
- 1 onion, finely chopped
- 1/2 tsp salt
- 2 tbsp hot oil
- Water, as required
- Oil, for deep frying
Maddur Vada Recipe Instructions:
- In a large mixing bowl, combine rice flour, semolina, all-purpose flour, chopped green chilies, coriander leaves, curry leaves, asafoetida, red chili powder, chopped onion, and salt.
- Heat 2 tbsp oil and pour it over the flour mixture. Mix roughly with a spoon, then squeeze and crumble the mixture with your hands.
- Gradually add water to the mixture and knead to form a soft dough.
- Grease your hands with oil and pinch small portions of the dough. Flatten each portion into thin patties using greased palms or a round cutter.
- Deep fry the flattened patties in hot oil until golden and crisp.
- Serve the crispy maddur vada with coconut chutney or green chutney. Enjoy!
Conclusion:
Maddur Vada Recipe, with its crispy texture and flavorful taste, is a beloved snack in Karnataka cuisine. Whether enjoyed as a tea-time snack or served during festivals like Diwali, its simplicity and deliciousness make it a favorite among both locals and food enthusiasts alike. By following the simple steps and tips mentioned above, anyone can recreate this classic South Indian snack at home and delight their taste buds with its crunchy goodness.
FAQs about Maddur Vada Recipe
What is Maddur Vada?
Maddur vada, also known as maddur vade, is a popular crispy fritter snack originating from Karnataka cuisine. It is made with a mixture of rice flour, semolina, all-purpose flour, onions, green chilies, and spices. The dough is shaped into thin patties and deep-fried until golden and crispy.
What is the origin of Maddur Vada?
Maddur vada gets its name from the town of Maddur, which is located between Bangalore and Mysore in Karnataka, India. It is believed to have been invented by a snack vendor in Maddur, and since then, it has become a beloved snack across Karnataka and other parts of South India.
How is Maddur Vada made?
To make Maddur vada, a dough is prepared by mixing rice flour, semolina, all-purpose flour, chopped onions, green chilies, coriander leaves, curry leaves, and spices. The dough is then shaped into thin patties and deep-fried until crispy. It is typically served with coconut chutney or green chutney.
What are some tips for making crispy Maddur Vada?
To ensure that Maddur vada turns out crispy, it’s essential to:
- Squeeze the onions before adding them to the dough to release their moisture.
- Use hot oil while mixing the dough to enhance the crispiness.
- Deep-fry the vada in hot oil over medium heat until they turn golden brown.
- Ensure that the vada are thinly shaped to achieve a crispy texture.
Can Maddur Vada be made ahead of time?
Yes, Maddur vada can be prepared ahead of time and stored in an airtight container once they have cooled down completely. When ready to serve, reheat them in an oven or an air fryer until they become crispy again.
