Maddur Vada
by Tarla Dalal
Jazz up your tea-time with this awesomely crunchy snack that hails from Karnataka.
Very famous in the Mysore region, the Maddur Vada is a classic evening snack made by deep-frying a dough of mixed flours, semolina, onions and green chillies. For some extra crunch, it is common to throw in a handful of roasted peanuts or cashews too.
This recipe requires absolutely no soaking or grinding, and can be made quickly without much advance planning or preparation.
It has an attractive colour and appetizing aroma, and a taste that’s even better than your high expectations. Enjoy hot and fresh with a cup of steaming filter coffee.
Maddur Vada recipe - How to make Maddur Vada
Preparation Time: Cooking Time: Total Time:
Makes 15 vadas
3/4 cup rice flour (chawal ka atta)
1/4 cup plain flour (maida)
1/4 cup semolina (rava / sooji)
1/4 cup finely chopped onions
1 tsp finely chopped green chillies
1/4 cup chopped curry leaves (kadi patta)
a pinch asafoetida (hing)
1 tbsp hot oil
salt to taste
oil for deep-frying
- Method
- Combine together all the ingredients in a deep bowl and mix well.
- Knead it into a soft dough using enough water.
- Divide the dough into 15 portions.
- Flatten each into 75 mm. (3”) diameter circle using your palms.
- Repeat step 4 to make 14 more vadas.
- Heat oil in a deep non-stick pan and fry few of them till golden brown. Drain on an absorbent paper.
- Serve immediately.
| Energy | 50 cal |
| Protein | 0.9 g |
| Carbohydrates | 8.8 g |
| Fiber | 0.2 g |
| Fat | 1.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 9.5 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.3 mg |
| Vitamin C | 0.2 mg |
| Folic Acid | 2.1 mcg |
| Calcium | 2.5 mg |
| Iron | 0.1 mg |
| Magnesium | 4.8 mg |
| Phosphorus | 12.4 mg |
| Sodium | 0.8 mg |
| Potassium | 12.3 mg |
| Zinc | 0.1 mg |
This easy to make vada have become our new favorite tea-time snack. Thank you so much for sharing this recipe.