Maddur Vade


Maddur vade is a popular snack named after the town of Maddur in Karnataka, India. It is made from a dough consisting of rice flour, semolina (rava), all-purpose flour, chopped onions, and spices. The dough is shaped into small discs and then deep-fried until they turn golden brown and crispy. Maddur Vade is crunchy, with a deep onion flavor, and flaky inside. Maddur vade is usually served as is, but if you prefer, you can serve with coconut chutney.

According to local lore this snack was first sold at the railway station in Maddur.

Maddur Vade

Servings 20 servings
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes


  • 1 cup Rice Flour
  • 1 cup Maida or All Purpose Flour
  • 1 cup Fine sooji (rava)
  • 50 g Butter
  • 2-3 cups Vegetable Oil (for deep frying)
  • 2 Large onions
  • 1 tsp Chili Powder
  • Salt to taste


  • Using a saucepan, lightly roast all three flours just until they are warm to the touch and become fragrant.
  • Chop the onions finely.
  • Combine all the ingredients except the oil and mix well. Do not add any water to the mixture.
  • Set aside for 30 minutes and let the onions release their juice.
  • Lightly mix the dough with your fingers and form balls that are the size of a small lime.
  • Heat the vegetable oil in a heavy-bottomed pan until it starts to ripple slightly.
  • While the oil is heating, shape each ball of dough in your palm into a flat disc. The discs should be about quarter inch thick. Thinner discs will be crisper, but make sure they don't lose the slight flakiness in the middle. I usually fry a test batch and then adjust the thickness of the discs.
  • Fry the vades in batches medium fire until they are golden brown. Drain on paper towels.
  • Serve hot by itself or with coconut chutney.


Maddur vade is best served fresh. However, leftovers can be reheated in an oven for a few minutes, or in an air fryer.
Course: Recipe
Cook delicious - by Sandhya Jaideep © Copyright 2023. All rights reserved.