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Maddur vada
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5 from 2 votes

Maddur vada recipe

Easy to make no grind vada recipe
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Snack
Cuisine: Indian
Keyword: monsoon recipes, tea time snacks
Servings: 18 vadas
Author: Jeyashri suresh

Ingredients

  • 1 cup rice flour
  • ¼ cup sooji | rava
  • 1 tbsp maida | plain flour
  • 2 tbsp hot oil
  • Oil for deep frying
  • 2 big onions chopped
  • 2 green chilis chopped
  • ½ tsp red chili powder
  • Salt as needed
  • ½ tsp cumin seeds
  • Curry leaves few
  • Coriander leaves few

Instructions

  • In a bowl add the rice flour, sooji, and maida.
  • Add finely chopped green chilies, curry leaves, coriander leaves, cumin seeds, and red chili powder.
  • Now add 2 tbsp of hot oil to this.
  • Adding hot oil at this stage, gives crispiness to the maddur vada.
  • Mix well. The mixture will be crumbly.
  • Now add the chopped onions and salt.
  • Mix well.
  • Add water little by little and make a soft dough.
  • Take one small lemon-sized dough ball.
  • You can either grease your hands and flatten them in your hands.
  • Or place it in a greased zip lock cover and flatten it.
  • I placed it on a clean damp cloth and flattened it.
  • Ensure the cloth is not very wet but should be moist.
  • Heat oil for deep frying.
  • Gently transfer the flattened vadas to the oil.
  • Cook in medium flame.
  • Deep fry till they become nice golden brown color and take out from the pan.
  • Drain in a kitchen towel.
  • Repeat the same for the rest of the dough.
  • These vadas stay crispy for a day.
  • Store them in an air-tight container.

Video

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Maddur vade recipe - Maddur vada recipe - Instant crispy vada recipe

Notes

  1. Adding hot oil gives crispy vadas.
  2.  If making in big batches, make the dough in batches, else the onion will ooze out water.
  3.  MAddur vadas stay crisp for many hours and can stay at room temperature for a day.