Baked Maddur Vada Recipe

These guilt free Madur Vadas are a must to serve along with your Masala Chai.

Akila Subramanian
Baked Maddur Vada Recipe
1161 ratings.

I always look forward to the these yummy crunchy chewy vadas while travelling from Bangalore to Mysore and back.  Maddur is a small town en-route and is famous for this delicious savoury snack. Made with a combination of all purpose flour and fine semolina, along with chopped onions and curry leaves , these are usually deep fried. The vada sellers carry them in a large bucket adorned with crispy springs of curry leaves on top and serve them on neatly cut squares of newspaper. And as they chant ‘Vade vade Bisi bisi Maddur Vade’ [hot hot Maddur Vada’s for sale] I can’t help but drool. Oh and this isn’t just a childhood memory I am talking about, I am still the same. Here I am sharing with you a healthier baked version of the traditional Maddur Vada. They taste exactly like the original ones and you can enjoy them guilt-free.

Serve Baked Maddur Vada along with hot Masala Chai as a tea time snack.

If you like this recipe, you can also try other Vada recipes such as

  1. Medu Vada Recipe
  2. Methi Corn Dal Vada Recipe
  3. Cabbage Onion Vada Recipe

Cuisine: Karnataka
Course: Snack
Diet: Vegetarian
Prep in

10 M

Cooks in

25 M

Total in

35 M


4 Servings


  • 1/2 cup Sooji (Semolina/ Rava) , fine
  • 1/2 cup Jowar Seeds
  • 1/2 cup Rice flour
  • 1/3 cup Whole Wheat Flour
  • 1/4 cup Coriander (Dhania) Leaves , chopped
  • 2 Onions , finely chopped
  • 12 Curry leaves , wash and pat dry
  • 2 Green Chillies , finely chopped
  • 1/4 teaspoon Asafoetida (hing)
  • 1 teaspoon Salt
  • 1/2 teaspoon Red Chilli powder
  • Sunflower Oil , as required
  • 2 tablespoons Curd (Dahi / Yogurt)

How to make Baked Maddur Vada Recipe

  1. To begin making the Baked Maddur Vada recipe, dry roast the chiroti rava over medium heat until it loses its raw smell. [about 3-4 minutes]

  2. Mix the jowar and rice flour together. Place over low heat and dry roast for 2-3 minutes.

  3. Mix the roasted flours, semolina and whole wheat flour together.

  4. Add chopped coriander, salt and red chilli powder to the above and mix.

  5. Heat 1 tbsp of oil in a pan. Add the curry leaves, followed by asafoetida, green chillies and chopped onions.

  6. Fry until the onions turn soft and translucent. Add the above into the flour mixture and combine.

  7. Set aside for 10 to 15 minutes. Add the remaining oil and the curd to bring the dough together. Knead a little to get a smooth firm dough.

  8. Pre heat the oven at 180 degrees for 10 minutes. Line a baking tray with parchment.

  9. Take lemon sized balls of the dough and pat them carefully into flat discs. You may do this on the parchment directly.

  10. Bake the Maddur vadas for 20 minutes at 170 degrees or until the edges start to brown.

  11. You may flip the vadas and bake for an additional 5 minutes if you want them to be crispy.

  12. Serve Baked Maddur Vada along with hot Masala Chai as a tea time snack.

Last Modified On Friday, 17 February 2017 11:37
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