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Baked Maddur Vada (Savory Indian Baked Fritter)

July 13, 2020 by curryandvanilla 16 Comments

9 shares

Baked Maddur Vada

Baked Maddur Vada – a crispy, crunchy baked version (oven and air fryer) of the quintessential snack Maddur Vada, a deep fried spicy and super crispy fritter from the town of Maddur in the southern part of India, mostly enjoyed as a snack with evening tea or coffee!

Long post alert but please bear with me as this snack has a very interesting and long history! If desperate to check out the recipe, please scroll down now!

                  Jump to Recipe

India is famous for its plethora of snacks with a history which sometimes dates back hundreds of years!

Everyone is familiar with Indian samosa, but did you know that it actually originated from Central Asia; from Egypt to Libya and then from Central Asia to India?

Likewise, Jalebi, that deep orange/yellow deep fried spiral or coiled Indian sweet, dunked in a sugary sweet syrup is actually from Western Asia, specifically Iran and was brought to India by Turkish settlers to India, and now, we have made it our own!

But Maddur Vada is our very own, indigenous south Indian snack – a deep fried savory fritter with spices, onions, rice flour and semolina, originated and famous even today in the town of Maddur in Karnataka, south India!

WHAT IS MADDUR VADA?

Vada is a savory deep fried Indian snack made using lentils; either soft like urad dal/white split lentil vadas or crispy like masala vadas.

But Maddur Vada is a special snack which not everyone is familiar with. This does not contain any lentils but a mixture of rice flour, semolina and plain flour (or whole wheat/multigrain flour as in mine) along with onions, green chilies and spices.

The best part of this crispy baked fritter are the sweet bits of caramelized onions in every bite with of course the spicy kick you get!

baked maddur vada

HISTORY OF MADDUR VADA:

It has an interesting history. Apparently, this snack used to be sold at the Maddur railway station (Maddur is a small town in the southern Indian state of Karnataka situated between Mysore and Bangalore) in a small restaurant at the railway station.

During the early 20th century, when trains plying between Bangalore/Bengaluru and Mysore/Mysuru were hauled by steam engines, the trains used to stop in Maddur to fill up on water from the nearby River Shamsha.

That is when this entrepreneur/restaurateur named Ramachandra Budhya, had a huge sale of his idlis and vadas to passengers.

But one day, when he had run out of other dishes to serve the passengers, he decided to just to mix some leftover ingredients he had, pressed them into flat discs and deep fried them. This snack sold out in no time and people were begging for more! Thus was born the now famous "Maddur Vada"!

This was nearly 100 years back and his family ran his restaurant until 1948.

Since then another family, the Hebbars, have take over and now serve this delicacy at the now famous Maddur Tiffany’s restaurant (one of my favorite!) in the town of Maddur which travelers including myself, do not miss to stop and partake of their crisp dosas, soft idlis and of course their famous Maddur Vadas on the way to Mysore or Bangalore.

Unfortunately, I have not tasted their authentic Maddur Vada (a mistake I will rectify as soon as it is safe to travel and enjoy in restaurants!), as it is a fried snack and I am not too fond of the oily clones I have tasted around Mysore, my hometown!

BAKED MADDUR VADA:

As mentioned, Maddur Vada is a deep fried savory fritter/snack. We (my husband and I) have been trying to reduce fried snacks as much as possible but I have always wanted to make this at home; hygiene and all you know!

So, when our gourmet Face book group “Healthy Wellthy Cuisines” with similar minded food bloggers decided “Monsoon Time” as the fortnightly theme for this month, Maddur Vada popped in my mind as vada, pakoras, fritters and anything deep fried is associated with monsoons, rain and thunder along with soups etc.!

But keeping our health in mind, I decided to bake it in an oven!

It takes a bit longer than frying, but hey, I was willing to take the risk and try baking and guess what, I was totally, totally flabbergasted, ecstatic and thrilled that it came out super, super crispy, tasty and absolutely delicious!

Recently, I tried air frying them too and what do you know? It not only took much less time, but came out super crispy and tastier!

My family (and me including) is so in love with the air fryer version that I will make it no other way!

You can say these savory vadas (fry, bake or air fry) are like my baked Indian savory and spicy cookie, Khara Biscuits!

baked Maddur Vada

INGREDIENTS NEEDED FOR MADDUR VADA:

If you are baking/frying/air frying, the ingredients are the same.

All the ingredients are what most of you will have in your pantry:

Rice flour – this is what gives it the crispy texture.

Semolina/suji/rava – another ingredient that adds the crispiness and the texture too!

Flour – actually I used a dash of all-purpose flour/maida as in the original maddur vada for the first batch but made it so many times later on using whole wheat flour and multigrain flour! No more refined plain flour/maida for me.

Now, the main ingredient which gives it that uber flavor (and try and not avoid it)– thinly sliced onions; specifically red onions which caramelize and turn into those sweet, crispy bites of heaven while frying or baking!

Green chilies/jalapenos/serrano peppers –finely chopped

Curry leaves –chop them finely. You can omit if you cannot find these easily.

Red chili powder/cayenne powder for the spice or heat and if using Kashmiri red chili powder, adds a lovely red color to the vadas

Sesame seeds – white sesame seeds; this I saw in the original recipe, hence I decided to add that too!

Oil - any oil. You will need just a couple of tablespoons. Yes, these maddur vadas, if baking or air frying will have only that much oil! Win, win isn't it?

Optional ingredients:

Finely chopped cashew nuts (or peanuts)

Finely chopped dry coconut/kopra

Just mix these into a dough using a bit of water, make small golf sized balls, flatten them into thin discs and deep fry as done in the original Maddur Vada version, bake in a hot oven or air fry until crispy and crunchy!

As mentioned, I decided to bake it and voila! Don’t they look super duper yumm? One bite into it and me and my husband were enjoying the whole lot with a cuppa chai!

baked maddur vada

Once they were nearly polished off (only 3 were left) and my husband said “A 1 snack”, I knew this recipe is a keeper!

MADDUR VADAS IN AN AIR FRYER (Updated July 23, 2021):

My air fryer to the rescue again for delicious, healthy, oil-free snacks!

I baked these at 350F and they came out super crispy and yumm in no time!

The first batch took 15 minutes (flip halfway) but the second was ready in 12 minutes! Don't they look super delicious?

No frying for me; from now on, making this Baked Maddur Vada again and again in an oven or air fryer to enjoy as a snack to munch on any time; especially during this monsoon season (with a cuppa chai and the sound of rain pitter pattering on my roof), to serve at parties, to pack in my picnic bag or to make and share with family and friends!

Do give this super easy baked/air fried version of Maddur Vada a go and if you do, please do not forget to rate and leave a comment below.

You can also share your version on Instagram using @curryandvanilla16 to ping me (or #curryandvanilla16) or on my Facebook page!

MONSOON TIME @Healthy Wellthy Cuisines:

Contributing this to our Face Book group Healthy Wellthy Cuisines' this month’s theme “Monsoon Time” as suggested by dear friend and fellow blogger Poonam Bachhav who shares her culinary expertise and mouthwatering creations at poonambachhav.blogspot.com/. HW logo

Here are the monsoon special goodies shared by others in the group:

  • Beet and Potata Tikkis by Preethi
  • Ram Ladoo by Swaty
  • Rice Cutlet by Narmadha
  • Garlic Rasam by Poonam
  • Paneer Pakodas by Shalu
  • Air Fryer Vegetable Pakoras by Jayashree
  • Masoor Dal Pakoras by Sasmita
  • Moong Dal Pakoras by Ruchi

Do check it out foodies! You are sure to find delicious and healthy recipes to make for your family!

Now, let us see how to make these crispy and delicious BAKED MADDUR VADAS:

Print
Yum
Baked Maddur Vada (Savory Indian Fritter)

Prep Time: 20 minutes

Cook Time: 40 minutes

Yield: 9-10

Serving Size: 2-3

Baked Maddur Vada (Savory Indian Fritter)

A crispy, crunchy baked version of the quintessential snack Maddur Vada, a deep fried spicy and super crispy multi-flour fritter from the town of Maddur in the southern part of India, mostly enjoyed as a snack with evening tea or coffee!

Ingredients

  • ½ cup sliced onions (about ½ inch slices)
  • 2 green chilies, finely chopped
  • 2 tbsp chopped curry leaves
  • 2 tsp white sesame seeds
  • 2 tbsp chopped cashew nuts (optional)
  • 2 tbsp chopped dry coconut (optional)
  • 1 tsp red chili powder/cayenne pepper powder
  • 1 tsp salt
  • 1 ½ tbsp hot oil (any odorless oil)
  • ½ cup rice flour
  • ¼ cup suji/semolina
  • 2 tbsp maida/all-purpose flour
  • ¼ cup water
  • Oil for basting the vadas

Instructions

  1. In a mixing bowl, add the following ingredients: onions, green chilies, curry leaves, sesame seeds, red chili powder and salt; mix well using your hands to coat the ingredients well.
  2. Set aside for 5 to 7 minutes to allow the moisture from the onions to be released.
  3. After 7 minutes, when the mixture has turned a bit moist, add the rice flour, suji and madia/all-purpose flour along with 1 ½ tbsp of hot oil, chopped cashew nuts and chopped dry coconut.
  4. Stir and mix using your hands to form crumb like mixture.
  5. Now add ¼ cup water and mix again thoroughly to form a soft dough; just gather to form a dough.
  6. Set aside this for 10 minutes.
  7. Meanwhile, preheat the oven to 350 degrees Fahrenheit or 180 degrees Centigrade .
  8. Oil or grease a baking pan with oil.
  9. Make small balls of the dough.
  10. Between sheets of butter paper or parchment paper, press each dough ball evenly to form a flat disc not too thick and not too thin; using a rolling pin or just the palms or fingers of your hand.
  11. Gently remove and place on baking sheet.
  12. Brush all the vada discs with a bit of oil and bake in preheated oven for 40 to 45 minutes.
  13. Remove, cool slightly to let the vadas harden a bit.
  14. Enjoy spicy, crispy, crunchy and delicious south Indian delight Maddur Vadas, not fried but baked, with your evening chai/kapi (coffee) etc.!

Notes

Adjust the amount of spices and chilies according to your taste.

Addition of cashew nuts and dry coconut is optional as is the sesame seeds.

Instead of cashew nuts, you can stir in chopped peanuts too!

For a richer vada, instead of hot oil, use hot ghee or butter; but then it does not remain vegan.

If you love to taste the original vada, deep fry these fritters!

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baked maddur vada
Print

Baked Maddur Vada (Oven and Air Fryer)

A crispy, crunchy baked (oven and air fryer) version of the quintessential snack Maddur Vada, a deep fried spicy and super crispy rice flour fritter from the town of Maddur in the southern part of India, mostly enjoyed as a snack with evening tea or coffee!

Course Appetizer, Snack
Cuisine Indian, South Indian
Keyword air fried, baked fritters, maddur vada
Prep Time 20 minutes
Cook Time 40 minutes
Author Vanitha Bhat

Ingredients

  • ½ cup sliced onions about ½ inch slices
  • 2 green chilies/Serrano peppers finely chopped
  • 2 tbsp chopped curry leaves
  • 2 tsp white sesame seeds
  • 2 tbsp chopped cashew nuts optional
  • 2 tbsp chopped dry coconut optional
  • 1 tsp red chili powder/cayenne pepper powder/Kashmiri red chili powder
  • 1 tsp salt
  • 1 ½ tbsp hot oil any odorless oil
  • ½ cup rice flour
  • ¼ cup suji/semolina
  • 2 tbsp maida/all-purpose flour/whole wheat flour/multigrain flour
  • ¼ cup water or as needed
  • Oil for basting the vadas optional

Instructions

  1. In a mixing bowl, add the following ingredients: onions, green chilies, curry leaves, sesame seeds, red chili powder and salt; mix well using your hands to coat the ingredients well.
  2. Set aside for 5 to 7 minutes to allow the moisture from the onions to be released.
  3. After 7 minutes, when the mixture has turned a bit moist, add the rice flour, suji and whole wheat flour (or plain flour) along with 1 ½ tablespoons of hot oil, chopped cashew nuts and chopped dry coconut (these are optional).

  4. Stir and mix using your hands to form crumb like mixture.
  5. Now add ¼ cup water or as needed and mix again thoroughly to form a soft dough; just gather to form a dough; do not knead.

  6. Set aside this for 10 minutes.

TO BAKE IN OVEN:

  1. Preheat the oven to 350 degrees Fahrenheit or 180 degrees Centigrade .
  2. Oil or grease a baking pan with oil.
  3. Make small balls of the dough.
  4. Between sheets of butter paper or parchment paper, press each dough ball evenly to form a flat disc not too thick and not too thick; using a rolling pin or just the palms or fingers of your hand.
  5. Gently remove and place on baking sheet.
  6. Brush all the vada discs with a bit of oil and bake in preheated oven for 35 to 45 minutes. It all depends upon thickness of the disc, your oven (as each oven is different) etc. So watch out and keep checking around 35 minutes.

TO AIR FRY:

  1. Place flattened discs in air fryer and bake at 350 F or 180 C for 12 to 15 minutes. Flip halfway. Each air fryer is different, so keep checking in between so as not to end up with burnt vadas!
  2. I use a Cosori air fryer and it took me 15 minutes for first batch and 12 minutes for the second.
  3. Once they turn golden brown with light brown edges, remove and cool slightly to let the vadas harden a bit.
  4. Enjoy spicy, crispy, crunchy and delicious south Indian delight Maddur Vadas, not fried but baked or air fried with your evening chai/kapi (coffee) etc.!

Recipe Notes

  • Adjust the amount of spices and chilies according to your taste.
  • Addition of cashew nuts and dry coconut is optional as is the sesame seeds.
  • Instead of cashew nuts, you can stir in chopped peanuts too!
  • For a richer vada, instead of hot oil, use hot ghee or butter; but then it does not remain vegan.
  • Keep an eye on the vadas (baking or air fried versons). Remove when they are golden brown and starting to brown around the edges.
  • I have used a Cosori Air Fryer

STEP-WISE INSTRUCTIONS TO MAKE BAKED MADDUR VADA:

In a mixing bowl, add the following ingredients: onions, green chilies, curry leaves, sesame seeds, red chili powder and salt; mix well using your hands to coat the ingredients well.

vada onion collage

Set aside for 5 to 7 minutes to allow the moisture from the onions to be released.

After 7 minutes, when the mixture has turned a bit moist, add the rice flour, suji and maida/all-purpose flour along with 1 ½ tbsp of hot oil, chopped cashew nuts and chopped dry coconut.

Stir and mix using your hands to form crumb like mixture.

vada dough crumbs collage

Now add ¼ cup water and mix again thoroughly to form a soft dough; just gather to form a dough.

Set aside this for 10 minutes.

maddur vada dough

Meanwhile, preheat the oven to 350 degrees Fahrenheit or 180 degrees Centigrade .

Oil or grease a baking pan with oil.

Make small golf ball sized dough balls.

maddur vada dough balls

Between sheets of butter paper or parchment paper, press each dough ball evenly to form a flat disc not too thick and not too thick, using a rolling pin or just the palms or fingers of your hand.

Gently remove and place on baking sheet.

Brush all the vada discs with a bit of oil and bake in preheated oven for 40 to 45 minutes.

baked maddur vada collage

Remove, cool slightly to let the vadas harden a bit.

Enjoy spicy, crispy, crunchy and delicious south Indian delight Maddur Vadas, not fried but baked, with your evening chai/kapi (coffee) etc.!

Store leftovers in airtight container to enjoy for a day or two more!

Happy Baking!

PIN here for later:

baked maddur vada PIN

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Have fun cooking, eating and sharing!!!!

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Reader Interactions

Comments

  1. Shekhar

    March 14, 2022 at 11:21 am

    Hi Mam, how long these vadas can stay fresh.
    I meant to send them to my mom in Delhi. Can they stay fresh in air tight box for say 7 days.

    Reply
    • curryandvanilla

      March 16, 2022 at 2:26 am

      Hi,
      These are best eaten fresh as they will stay crisp and delicious but after a couple of days, they will still taste good and although still crispy in an airtight container, it may lose it's original crispiness.

      I know, sending something to your mother is very special. You can try and send; it may taste good still. In our house, it has never stayed beyond 2 days as they are so delicious and are gone soon so I am unable to advise you on that.

      All the best and thank you so much for reaching out.

      Reply
  2. NARMADHA

    July 31, 2020 at 5:38 pm

    Guilt free version of maddur vada looks so delicious, crispy and crunchy. Loved reading the history of this famous maddur vada.

    Reply
    • curryandvanilla

      October 07, 2020 at 1:13 pm

      Thanks so much dear Narmadha 🙂 Yes, I was fascinated by its history too! Do give this a try soon.

      Reply
  3. Jayashree T.Rao

    July 29, 2020 at 5:47 am

    I love maddur wada and having this baked version recipe is like a great treat to me. Such a guilt free treat! Loved it.

    Reply
    • curryandvanilla

      October 07, 2020 at 1:13 pm

      Absolutely guilt free dear! we were just hogging on it! Do make this soon and enjoy!

      Reply
  4. Sasmita

    July 28, 2020 at 9:26 am

    Wow di !! this is a wonderful detailed recipe I must say. The baked version seems super mouth-watering . Such a healthy option by baking 🙂

    Reply
    • curryandvanilla

      October 07, 2020 at 1:14 pm

      So true dear <3 I have made it many a times after this! Thank you so much!

      Reply
  5. Preethicuisine

    July 18, 2020 at 5:09 am

    A recipe very close to my heart. I love the detailed write up here. Adding cashews is a lovely idea. I had baked an tear back. These crispy and crunchy Vadas are tempting me to bake them again.

    Reply
    • curryandvanilla

      October 07, 2020 at 1:14 pm

      Thanks so much dear 🙂 Do make these again; so yummy and guilt free!

      Reply
  6. Ruchi

    July 15, 2020 at 1:41 am

    Wow wonderful detailed recipe post dear. While reading the post , my mouth was watering . So tasty and guilt free snack dish. Wonderful and healthy share.

    Reply
    • curryandvanilla

      October 07, 2020 at 1:15 pm

      Thanks so much dear Ruchi 🙂

      Reply
  7. Poonam Bachhav

    July 15, 2020 at 12:14 am

    I loved reading the history of this Maddur Vadas. By baking the vadas you have made this snack all the more healthy. I am sure it tastes delicious.

    Reply
    • curryandvanilla

      October 07, 2020 at 1:15 pm

      Thanks a ton dear Poonam 🙂 It was so yummy, all of them were gone in a jiffy!

      Reply
  8. Shalu

    July 14, 2020 at 12:48 pm

    Wow!! Such a lovely and scrumptious share. Perfect for rainy season. The best part is the twist given by you, baking. Vadas are looking so crispy and crunchy.
    Loved reading the story behind these vadas 🙂

    Reply
    • curryandvanilla

      October 07, 2020 at 1:16 pm

      Thanks so much dear shalu 🙂 I am so happy you enjoyed this post!

      Reply

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