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Maddur Vada Recipe

Maddur Vada is a delicious tea-time snack that is vegan and can be made easily. This recipe includes step by step method to make the authentic Maddur vada.
Course Snack
Cuisine Indian
Keyword Maddur Vada
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 12 Numbers
Author Praneetha A Goutham


Measurement: 1 cup = 250 ml

  • 1 cup maida / all purpose flour
  • 1/2 cup upma rava - medium rava
  • 1/4 cup rice flour
  • 4 medium sized onions - chopped
  • 2 long green chilies - adjust as per taste
  • 1/2 inch fresh ginger - grated
  • 2 sprigs fresh curry leaves - or 4 teaspoons dried curry leaves
  • 25 numbers cashews - optional
  • 1 teaspoon red chili powder - optional
  • 2 teaspoon white sesame seeds - optional
  • 3 teaspoon poppy seeds
  • 1.5 teaspoon salt - or as per taste
  • oil - as required to fry
  • 3+3 tablespoons water - or as required


  • In case you missed reading the ‘preparation to be done‘ section above, please check it out before you proceed with the recipe.
  • Into a mixing bowl, add all the chopped ingredients- onions, cashews, green chilies, fresh curry leaves, and grated ginger, along with white sesame seeds, poppy seeds, red chili powder, salt. If you are using dried curry leaves, crush and add them along. Mix all the ingredients well using your hand.
  • To this, add maida, rice flour, and upma rava. Mix everything well by squeezing the onions nicely so that their juice is released. After mixing well, the mixture will hold shape when pressed in your hand. If it does not, squeeze and mix more. Let this rest for 10 minutes.
  • In the meantime heat cooking oil in a wide pan such that it gets well heated, but make sure it does not get smoky. It should be heated on medium heat.
  • Once the oil is heated well, add 2 tablespoons of it to the mixture and give a quick mix. Divide this mixture equally into two bowls before adding water. This will ensure that the complete mixture will not get soggy over time.
  • Into the first bowl, add in 3 tablespoons of water and mix well to form a smooth dough. You need not have to knead, just mix well. If required, you can add a little more water.
  • Divide the dough into lemon sized balls, by applying oil to your palm if the dough is sticky.
  • Now there are 3 ways to shape the dough into vadas- you can either pat the dough on a butter paper, or press it in between your palms, or use a tortilla press. Just make sure to keep it slightly thick, say about 3-4mm.
  • Pat on a butter paper- apply oil to the butter paper and press a dough ball such it spreads and becomes uniformly thick. If it sticks to your palm, apply oil and press.
  • Press in between your palms- apply oil to both the palms, place the dough ball on one palm, and gently press using the other palm. Since rava gets stretchy, it is easy to press and stretch. I prefer this method.
  • Tortilla press- oil a butter paper, place the dough ball, cover it with another oiled butter paper and press it using a tortilla press. Remember to not press too thin.
  • You can press/pat about 3 to 4 dough balls at once depending on the size of your frying pan. Keep them all aside on the same butter paper or on a plate.
  • By now oil would be heated well, make sure to reduce the heat to low-medium before frying the vadas.
  • Carefully slide the shaped vadas into the oil. After a few minutes, flip and fry the other side. Continue to flip and fry well on both sides until both sides turn golden brown.
  • Once you have fried all the vadas from the first batch, add 3 tablespoons water to the mixture in the second bowl and proceed to make the dough and fry the vadas in the same manner.
  • Lastly, you can fry some curry leaves in the oil and add them to the fried vadas for a lovely flavor.


  1. Adjust the number of green chilies, and quantity of salt as per taste.
  2. Remember to not add water to the complete mixture at once. Divide into more batches if you are making larger quantities than mentioned in the recipe. 
  3. You can add roasted, peeled and crushed peanuts as well. 
  4. Maddur Vada can be stored in an air-tight container up to 4 days (if only it stays for so long that is ;)). 
Please check out the step by step recipe instructions with pictures below this recipe card for a much better understanding of the recipe.