How to make Maddur Vade - Crispy and tasty semolina deep fried vades.

This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.

Main Ingredients : Semolina (rawa/suji) (रवा/सूजी), Refined flour (maida) (मैदा)

Cuisine : Karnataka

Course : Snacks and Starters

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Maddur Vade Recipe Card

Maddur Vade

Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

For more recipes related to Maddur Vade checkout Vegetable Upma, Kuzhi Uppu Paniyaram, Tootak, Dal and Suji Tikki . You can also find more Snacks and Starters recipes like Marble Cookies, Pav Bhaji Bruschetta, Cheese, Chilli And Olive Quesadillas, Upma - Chinese Style.

Prep Time : 16-20 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Maddur Vade Recipe

  • Semolina (rawa/suji) 1 cup

  • Refined flour (maida) 1 cup

  • Rice flour 1 cup

  • Salt to taste

  • Black peppercorns crushed 1/2 teaspoon

  • Green chillies finely chopped 2

  • Onions finely chopped 2 medium

  • Curry leaves 4-6

  • Oil,for basting 2 tablespoons


Step 1

Mix semolina, refined flour and rice flour in a bowl. Add salt, peppercorns, green chillies and onion. Chop the curry leaves fine and add. Add 2 tbsps oil.

Step 2

Add water, little by little, and mix to make a stiff dough. Cover and rest the dough for 10 minutes. Heat sufficient oil in a kadai. Grease a piece of plastic paper and keep a portion of the dough on it.

Step 3

Grease your fingers and spread the dough to a round and flat vada. Slide the vadas into the hot oil and deep fry till golden and crisp. Drain on absorbent paper. Serve hot with coconut chutney.