Maddur vada is a south Indian savoury snack that is crispy outside, at the same time softer inside with lots of onion and rava (semolina) as main ingredients.
Great match for hot tea / coffee and even you can enjoy as mid morning snack, evening tiffin.
Can we take some time to check out this amazing Instant punugulu and addictive medhu bonda recipe in this website.
[feast_advanced_jump_to]🥘 Ingredients
Here are the ingredients required to make Maddur vada.
- Onion - Lots of onion goes inside, that when you break, you see just onions! The fried caramelized onions in vada gives lots of flavor.
- Rava - Semolina - Main ingredient of Maddur vade is rava. You can use any type ceroti or coarse, roasted, non roasted...
- Maida - All purpose flour or plain flour, use this for binding.
- Rice flour - Gives crispness to the vade.
- Hot oil, ghee - Added for crispiness & flavor.
- Cashews - For a surprise in texture, taste and to make it more specail.
- Ginger, green chilli, sesame seeds, curry leaves - Add in traces for flavor.
See recipe card for quantities.
📝 Instructions
Let's see how to make Maddur Vade with stepwise photos.
1. Take sliced onion, curry leaves, ginger, chilli in a mixing bowl. Add hot oil, salt to it and mix well.
2. As you mix, the onion will be as separate strands and leave out water.
3. After that, add rava and mix well.
4. Add rest of the ingredients - sesame seeds, cashews.
5. Now tip in maida, rice flour and ghee.
6. Combine well, so that if you take a fist full, it will hold the shape.
Prepare dough
7. Sprinkle water and knead to a dough. I actually divided into two before mixing water.
8. Divide the dough to 6 equal size balls or as per your requirement.
9. Heat oil in a kadai. Meanwhile, take a baking sheet and grease it. Take a ball, flatten into a fairly thick vada.
10. Then peel it from the paper and slide into hot oil.
Frying Maddur vade
11. Depending on kadai size and oil quantity, you can fry more than one. Mine is small, so did one at a time. Cook in medium flame. Once you see onion turn golden, flip and cook other side.
12. Cook until onion turns deep reddish in colour and vada is golden in color. Finally drain over paper towel.
Serve hot with a thick chutney. I made my coriander coconut chutney (added coriander lastly and ground the leaf coarsely)
📖 ⏲️Substitutions
- Cashews - instead of cashew, you can also use crushed peanuts.
- Ghee - use just oil to make it vegan.
Variations
- Spicy - add chilli powder, use more green chilli.
- Ultra crispy - add more hot oil or ghee and reduce water content in the dough. You can also give a flash fry while serving.
- You can use other ingredients like asafoetida, coriander leaves in this recipe. I just kept it simple.
I saw the video here for recipe reference. It was from Maddur famous Tiffany's restaurant. So simple with ingredients.
They said there are two options in their menu, one ordinary and another one special. Special has cashews, butter, ghee, poppy seeds and it is crisp like a cookie.
I kind of made ordinary's texture but added ghee and cashews in it. They did not even add green chilli or ginger. Just added as I thought it would be a nice addition.
As I made the recipe, I remembered my childhood where my mom and grandma discuss about patnam pakoda and the trick to take caramelized onion as reference for doneness.
Also could not stop thinking about Nippattu which also is very similar to this.
⏲️ Storage
It should easily keep good for 12 hours good at room temperature. Actually gets more flavorful as you keep it 😉.
👩🏻🍳 Top tip
- Use lots of onion for best flavour.
- Make sure to thinly slice (use mandolin slicer) or finely chop it for easy shaping.
- Do not mix and keep the dough long as it will leave out water and affects crispiness.
- Cook in medium flame for long time.
- Use a baking paper or banana leaf for flattening.
- If the dough gets sticky, dust with some all purpose flour or rice flour while flattening.
📋 My notes
Actually I added more rava and less maida, rice flour ratio. You can double the rice flour ratio, that is half cup for this recipe.
But make sure to reduce down the recipe as these are too heavy. I would suggest to half the recipe for first time.
I ended up lots of dough, so made rava onion dosa for dinner using the same
Recipe card
Maddur vada | Crispy Maddur vade
Ingredients
- 1 & ½ cups Rava Semolina or sooji
- ½ cup All purpose flour Maida
- ¼ cup Rice flour
- 4 Onion Chopped
- 2 tablespoon Oil Hot
- 1 Green chilli finely chopped
- 1 tablespoon Ginger finely chopped
- 1 tablespoon Curry leaves finely chopped
- 1 tablespoon Sesame seeds
- 1 tablespoon Cashews crushed
- 1 tablespoon Ghee
- Salt as needed
- Oil for deep frying
Instructions
Mixing
-
Take sliced onion, curry leaves, ginger, chilli in a mixing bowl. Add hot oil, salt to it and mix well.
-
As you mix, the onion will be as separate strands and leave out water.
-
After that, add rava and mix well.
-
Add rest of the ingredients - sesame seeds, cashews.
-
Now tip in maida, rice flour and ghee.
-
Combine well, so that if you take a fist full, it will hold the shape.
Dough & Shaping
-
Sprinkle water and knead to a dough. I actually divided into two before mixing water.
-
Divide the dough to 6 equal size balls or as per your requirement.
-
Heat oil in a kadai. Meanwhile, take a baking sheet and grease it. Take a ball, flatten into a fairly thick vada.
Frying
-
Then peel it from the paper and slide into hot oil.
-
Depending on kadai size and oil quantity, you can fry more than one. Mine is small, so did one at a time. Cook in medium flame. Once you see onion turn golden, flip and cook other side.
-
Cook until onion turns deep reddish in colour and vada is golden in color. Finally drain over paper towel.
Video
Notes
- Actually I added more rava and less maida, rice flour ratio. You can double the rice flour ratio, that is half cup for this recipe.
- But make sure to reduce down the recipe as these are too heavy. I would suggest to half the recipe for first time.
💭 FAQ
Add very less water, make dough in portions. Do not rest the dough, prepare only in small batches. Double fry for crispiest Maddur vada.
If the onion you see in the surface are caramelized, time to take out from oil and enjoy the crispy Maddur vada.
The post Maddur Vada Recipe | Crispy & Crunchy ✅ appeared first on Raks Kitchen.
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