Uploaded August 2026 | Updated September 2026, 3 weeks ago
Karnataka’s famous Maddur Vada 🌧️✨ super crispy on the outside, yet soft, moist, and fluffy on the inside.
I’ve shared all the right tips and measurements to help you get that perfect texture at home.
It’s an absolute treat during the monsoon, especially with a hot cup of filter coffee or chai on the side. ☕
Do give this recipe a try, the full written recipe is mentioned below in the description. Happy Cooking! ❤️
Say hello to the BLP 2.0, your new kitchen superstar that makes cooking easier, faster, and way more fun 🥰🚀
Happy shopping! 🛍️
🛒 Buy on Amazon: amzn.in/d/00oVb9g
🌐 Curaa Website: curaahome.com/products/blendlabpro
Maddur Vada
Prep Time: 20–25 minutes
Cooking Time: 20–25 minutes
Serving: 5-6
Ingredients:
Chutney
FRESH COCONUT | ताज़ा नारियल 1 MEDIUM SIZED (DICED)
ROASTED CHANA DAL | भुनी चना दाल 1/2 CUP
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL
MINT | पुदीना 5–6 LEAVES
GREEN CHILLI | हरी मिर्च 6–7 NOS.
GINGER | अदरक 1 INCH
TAMARIND | इमली A SMALL PIECE
SUGAR | शक्कर A PINCH
SALT | नमक TO TASTE
WATER | पानी AS REQUIRED
Maddur Vada
ONION | प्याज़ 4 MEDIUM SIZED / 300 GMS
SALT | नमक A LARGE PINCH
OIL | तेल (FOR FRYING)
CURRY LEAVES | कड़ी पत्ता 5–6 SPRIGS
CASHEW | काजू 2 TBSP (CHOPPED)
ALMOND | बादाम 2 TBSP (CHOPPED)
WHITE SESAME SEEDS | सफ़ेद तिल 1/2 TBSP
POPPY SEEDS | खसखस 1/2 TBSP
CUMIN SEEDS | जीरा 1 TSP
GREEN CHILLI | हरी मिर्च 2–3 NOS. (CHOPPED)
UPMA RAWA | उपमा रवा 2.5 TBSP / 40 GMS
REFINED FLOUR | मैदा 1/4 CUP
RICE FLOUR | चावल का आटा 1/4 CUP
SALT | नमक TO TASTE
BLACK PEPPER | काली मिर्च 1/2 TSP (COARSELY CRUSHED)
HOT OIL | गरम तेल 2–3 TBSP
Method:
Start by prepping the onions. Cut them in half and slice them, not too thin and not too thick. Slice all the onions the same way, making sure the layers separate as you go.
Transfer the sliced onions to a large bowl. Add salt and mash lightly with your hands. This will help the onions release their moisture, and it makes adjusting the consistency of the mixture much easier later. Set it aside.
Now let's make the chutney. In a blending jar, add fresh coconut, roasted chana dal, fresh coriander, mint, green chillies, ginger, tamarind, sugar, salt, and water. Grind into a chutney. Taste and adjust the seasoning as needed.
By the time the chutney is done, check on the onions, they should have released a good amount of water by now.
Heat oil in a pan until moderately hot. Add curry leaves to a small strainer and dip them into the hot oil to fry, this way the oil won't splatter. Once fried, add the curry leaves into the onion mixture.
Add cashews, almonds, white sesame seeds, poppy seeds, cumin seeds, and chopped green chillies to the same bowl.
Add the upma rawa and mix it in well, the rawa will absorb the moisture from the onions.
Next, add refined flour, rice flour, salt, and crushed black pepper. Add hot oil and mix everything together, kneading it lightly as you go until it comes together into a dough.
Break off 50 grams portions and shape them into round balls. Once all the roundels are ready, take one at a time and flatten it between your palms until thin.
Add these flattened vadas into hot oil heated to 160°C, flattening and adding them one after another as you go.
Fry for 8–10 minutes until they turn a beautiful golden colour. Drain them out of the oil.
Serve hot, crispy Maddur Vadas immediately with the prepared spicy coconut chutney and a hot cup of South Indian filter coffee.
#YFL #SanjyotKeer
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Onion Prep 1:53
Coconut Chutney 3:46
Vada Mixture 4:44
Shaping & Frying 7:40
Plating 10:05
Outro 11:02
Karnataka’s famous Maddur Vada 🌧️✨ super crispy on the outside, yet soft, moist, and fluffy on the inside.
I’ve shared all the right tips and measurements to help you get that perfect texture at home.
It’s an absolute treat during the monsoon, especially with a hot cup of filter coffee or chai on the side. ☕
Do give this recipe a try, the full written recipe is mentioned below in the description. Happy Cooking! ❤️
Say hello to the BLP 2.0, your new kitchen superstar that makes cooking easier, faster, and way more fun 🥰🚀
Happy shopping! 🛍️
🛒 Buy on Amazon: amzn.in/d/00oVb9g
🌐 Curaa Website: curaahome.com/products/blendlabpro
Maddur Vada
Prep Time: 20–25 minutes
Cooking Time: 20–25 minutes
Serving: 5-6
Ingredients:
Chutney
FRESH COCONUT | ताज़ा नारियल 1 MEDIUM SIZED (DICED)
ROASTED CHANA DAL | भुनी चना दाल 1/2 CUP
FRESH CORIANDER | हरा धनिया A SMALL HANDFUL
MINT | पुदीना 5–6 LEAVES
GREEN CHILLI | हरी मिर्च 6–7 NOS.
GINGER | अदरक 1 INCH
TAMARIND | इमली A SMALL PIECE
SUGAR | शक्कर A PINCH
SALT | नमक TO TASTE
WATER | पानी AS REQUIRED
Maddur Vada
ONION | प्याज़ 4 MEDIUM SIZED / 300 GMS
SALT | नमक A LARGE PINCH
OIL | तेल (FOR FRYING)
CURRY LEAVES | कड़ी पत्ता 5–6 SPRIGS
CASHEW | काजू 2 TBSP (CHOPPED)
ALMOND | बादाम 2 TBSP (CHOPPED)
WHITE SESAME SEEDS | सफ़ेद तिल 1/2 TBSP
POPPY SEEDS | खसखस 1/2 TBSP
CUMIN SEEDS | जीरा 1 TSP
GREEN CHILLI | हरी मिर्च 2–3 NOS. (CHOPPED)
UPMA RAWA | उपमा रवा 2.5 TBSP / 40 GMS
REFINED FLOUR | मैदा 1/4 CUP
RICE FLOUR | चावल का आटा 1/4 CUP
SALT | नमक TO TASTE
BLACK PEPPER | काली मिर्च 1/2 TSP (COARSELY CRUSHED)
HOT OIL | गरम तेल 2–3 TBSP
Method:
Start by prepping the onions. Cut them in half and slice them, not too thin and not too thick. Slice all the onions the same way, making sure the layers separate as you go.
Transfer the sliced onions to a large bowl. Add salt and mash lightly with your hands. This will help the onions release their moisture, and it makes adjusting the consistency of the mixture much easier later. Set it aside.
Now let's make the chutney. In a blending jar, add fresh coconut, roasted chana dal, fresh coriander, mint, green chillies, ginger, tamarind, sugar, salt, and water. Grind into a chutney. Taste and adjust the seasoning as needed.
By the time the chutney is done, check on the onions, they should have released a good amount of water by now.
Heat oil in a pan until moderately hot. Add curry leaves to a small strainer and dip them into the hot oil to fry, this way the oil won't splatter. Once fried, add the curry leaves into the onion mixture.
Add cashews, almonds, white sesame seeds, poppy seeds, cumin seeds, and chopped green chillies to the same bowl.
Add the upma rawa and mix it in well, the rawa will absorb the moisture from the onions.
Next, add refined flour, rice flour, salt, and crushed black pepper. Add hot oil and mix everything together, kneading it lightly as you go until it comes together into a dough.
Break off 50 grams portions and shape them into round balls. Once all the roundels are ready, take one at a time and flatten it between your palms until thin.
Add these flattened vadas into hot oil heated to 160°C, flattening and adding them one after another as you go.
Fry for 8–10 minutes until they turn a beautiful golden colour. Drain them out of the oil.
Serve hot, crispy Maddur Vadas immediately with the prepared spicy coconut chutney and a hot cup of South Indian filter coffee.
#YFL #SanjyotKeer
Follow Your Food Lab on:
instagram.com/yourfoodlab
facebook.com/yourfoodlab
Follow my personal handles here: (Chef Sanjyot Keer)
instagram.com/sanjyotkeer
facebook.com/sanjyotkeerofficial
https://x.com/sanjyotkeer
The Music I use in All my videos - bit.ly/3CdPbSc
(Best for independent creators)
Intro 0:00
Onion Prep 1:53
Coconut Chutney 3:46
Vada Mixture 4:44
Shaping & Frying 7:40
Plating 10:05
Outro 11:02
