Maddur Vade: A Karnataka Specialty Snack For Tea Time
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The town of Maddur, 85 kilometres south of Bengaluru has a lot to offer. Known to be a hub for tender coconut cultivation nearly 300 trucks are sent from there across the country daily. But another, less talked about triumph is the Maddur Vade, a snack so unique to the area, that it bears its name. It can also be found in Bengaluru, Mandya and Mysore, but nothing beats the OG Maddur version which has been popular in the area for over a century.

Maddur Vade are made from rice flour, sooji and flour mixed with onions, coriander, chillies, and curry leaves and spiced with hing. They’re usually eaten as on-the-go snacks without any additional accompaniments, but some eateries serve them up with coconut chutney or ketchup. 

Unlike many South Indian vadas, Maddur Vade don’t contain lentils which makes the cooking process much quicker since there’s no need to soak or grind the dal first. They’re deep-fried until crisp and delicious. Try these for a teatime snack or weekend breakfast.


  • ½ cup Rice Flour
  • ¼ cup maida
  • ¼ cup fine sooji 
  • ½ cup finely chopped onion
  • 1 to 2 green chillies
  • 8 to 9 curry leaves
  • 3 tablespoons coriander leaves
  • 1 pinch hing (asafoetida)
  • 1 tablespoon oil, to be heated
  • Salt to taste 


  • Add the rice flour, sooji and maida to a bowl. 
  • Then add in finely chopped onions, chillies, curry leaves and coriander leaves.
  • Add a pinch of hing and salt to your taste. Mix well.
  • Firstly in a bowl take ½ cup rice flour.
  • Heat 1 tbsp of oil in a pan and pour it into the bowl. Mix well with a spoon.
  • Add in water, 1 tbsp at a time, until it starts coming together into a dough.
  • It should be similar to chapati dough, not dry, but not sticky. If too much water is added, add more maida. 
  • Heat a few inches of oil in a kadhai for frying. 
  • Shape the dough into small balls or patties and drop them in the hot oil. 
  • Fry on medium flame until golden on both sides. 
  • Repeat for all vade and serve hot.