Maddur Vada is a traditional South Indian snack. I am sharing a tried and tested masala vada recipe. Be sure to watch the video!
About Maddur Vada
Maddur Vada is one of the popular teatime snacks across South India.
Its origin is claimed to be in the small town of Karnataka called Maddur in the Mandya district . This town is located somewhere between Bengaluru and Mysore the two most fundamental cities of the state of Karnataka.
If you ever travel via train between Bengaluru and Mysore, Maddur Vada is a common street food you will find across all the railway stations and on street carts.
This masala vada is made with – two types of flour (rice and all-purpose), semolina (rava), onion, salt, and spices. It has a crispy, crunchy exterior and a mouth-melting texture underneath.
Medu Vada
Difference between Medu Vada and Maddur Vada
Medu Vada is a spicy and savory doughnut shape like fritter made with urad dal, onion, spices, and seasoning.
The word ‘medu’ in the Tamil language means soft and the ‘vada’ is the word for deep-fried fritters. Hence, it is called a soft deep-fried fritter (medu vada).
Whereas, Maddur Vada has its origin in Karnataka and it is not made with dal batter.
However, both are a variety of deep-fried, vegetarian South Indian Vada often enjoyed as breakfast or teatime snacks.
Watch Vada Video
Serving Suggestion
Usually, maddur vada is served as a teatime snack with a cup of masala tea or filter coffee.
Here are two of my favorite side dishes to accompany masala vada:
Green Mint Chutney
Coconut Chutney
My Tried & True Tips
Semolina: No need to use roasted semolina (rava) for this vada recipe. Fine to medium texture, non-roasted rava (suji) is perfect.
Water: While binding the dough for maddur vada, make sure to add water in small batches ( ¼ cup at a time ) to bind a non-sticky dough.
Thickness: Do not shape the vada too thick. They are slightly thicker than a mathri or thattai or nipattu. A thick vada will not turn crisp.
Frying: An authentic South Indian maddur vada is always deep-fried. Make sure the oil is preheated to the right temperature before frying the vada. Otherwise, the vada will absorb too much oil while deep-frying.
More Indian Snack Recipes
Peanut Chaat
Khasta Kachori
Sabudana Vada
Aloo Tikki Chaat
Vegetable Cutlet
Instant Rava Paniyaram
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 1 Cup all purpose flour (maida)
- ▢ 1 Cup semolina (rava/suji)
- ▢ 1 Cup rice flour
- ▢ 1 Cup finely chopped onion
- ▢ 1 tablespoon grated ginger
- ▢ 1 tablespoon finely chopped green chili
- ▢ 1 tablespoon finely chopped curry leaves
- ▢ 2 tablespoon finely chopped fresh coriander
- ▢ 6 tablespoon refined oil, hot
- ▢ Salt to taste
- ▢ 1 teaspoon red chili powder
- ▢ ½ Cup water (room temperature) or as required
- ▢ Oil for deep frying
Instructions
- Mix nicely all-purpose flour, semolina, rice flour, salt, and red chili together in a bowl.
- Now add chopped onion, curry leaves, green chilli, coriander leaves, grated ginger, and mix well.
- Drizzle hot refined oil over the flour mixture and rub with your fingers to get a bread crumb like texture. Rub and mix the flour mixture using your fingers.
- Using water ¼ Cup at a time bind firm, soft, and smooth dough. Make sure not to use too much water dough should be like mathri/poori dough. Knead for 1 – 2 minutes.
- Divide the dough into gooseberry size balls of equal size. Take one ball in between your palms and flatten gently with your fingers. Keep the thickness of vada similar to mathri.
- Meanwhile, heat oil in a deep frying pan over medium heat. Once all the vada are shaped deep fry in oil in small batches. Fry till crisp and golden from both sides. Drain on an oil absorbent paper.
- Serve Maddur Vada crisp and hot with coconut chutney .
Recipe Notes:
- Adjust the amount of chilies as per personal taste preference.
- Do not substitute all-purpose flour with whole wheat flour or any other variety of flour.
- Do not use the leftover chopped onion as onion tends to release a lot of water making the vada dough sticky.
- Fine to medium coarse semolina is perfect for this vada recipe.
- You can add a pinch of asafoetida or grated coconut as well to the vada for flavor.
Nutrition
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Maddur Vada Recipe
Equipment
- Mixing Bowl
- Deep Frying Pan
Ingredients
- 1 Cup all purpose flour (maida)
- 1 Cup semolina (rava/suji)
- 1 Cup rice flour
- 1 Cup finely chopped onion
- 1 tablespoon grated ginger
- 1 tablespoon finely chopped green chili
- 1 tablespoon finely chopped curry leaves
- 2 tablespoon finely chopped fresh coriander
- 6 tablespoon refined oil, hot
- Salt to taste
- 1 teaspoon red chili powder
- ½ Cup water (room temperature) or as required
- Oil for deep frying
Instructions
- Mix nicely all-purpose flour, semolina, rice flour, salt, and red chili together in a bowl.
- Now add chopped onion, curry leaves, green chilli, coriander leaves, grated ginger, and mix well.
- Drizzle hot refined oil over the flour mixture and rub with your fingers to get a bread crumb like texture. Rub and mix the flour mixture using your fingers.
- Using water ¼ Cup at a time bind firm, soft, and smooth dough. Make sure not to use too much water dough should be like mathri/poori dough. Knead for 1 – 2 minutes.
- Divide the dough into gooseberry size balls of equal size. Take one ball in between your palms and flatten gently with your fingers. Keep the thickness of vada similar to mathri.
- Meanwhile, heat oil in a deep frying pan over medium heat. Once all the vada are shaped deep fry in oil in small batches. Fry till crisp and golden from both sides. Drain on an oil absorbent paper.
- Serve Maddur Vada crisp and hot with coconut chutney .
Video
Notes
- Adjust the amount of chilies as per personal taste preference.
- Do not substitute all-purpose flour with whole wheat flour or any other variety of flour.
- Do not use the leftover chopped onion as onion tends to release a lot of water making the vada dough sticky.
- Fine to medium coarse semolina is perfect for this vada recipe.
- You can add a pinch of asafoetida or grated coconut as well to the vada for flavor.
Nutrition
A delicate tea sandwich is the best thing that can happen to you on a summer afternoon. I am sharing two types of teatime sandwich recipes that are worth bookmarking.
What is a Tea Sandwich?
A tea sandwich is a small, snack-size, finger sandwich meant to be eaten at afternoon teatime to stave off hunger until the main meal.
I love teatime sandwiches most because they are never out of fashion. A classic dish that is always part of the English high tea menu. There are two reasons, they are easy to eat and digest and taste best when served cold or room temperature with a warm cup of tea.
Tea Sandwiches fill your appetite but, at the same time, will not fill up your stomach like other loaded, enormous American sandwiches. No dripping sauce or plunging stuffing. All you need to do is unwrap them and take a bite. They are as sophisticated as an English high tea society.
My Favorite Teatime Sandwich
Indians fell in love with double roti (bread) and sandwiches during the British Raj era. Today, we have thousands of sandwich recipes widely popular across the country. But one of my favorites is the English-style tea sandwich.
The fresh and moist white bread slices, stuffed with a creamy coleslaw seasoned with salt and pepper, served cold is my idea of a perfect tea sandwich.
I have grown up eating them from the local bakeries in my hometown. During the 90s, these tea sandwiches were a staple snack easily available at railway stations, airports, and popular coffee places.
I am sharing two types of tea sandwich recipes – Dill Cucumber Sandwich and the forever classic Coleslaw Sandwich.
Ingredients Dill Cucumber Sandwich
Cream Cheese: You can substitute cream cheese with hung curd or goat cheese.
Herbs: I use a combination of fresh dill leaves and flat parsley. You can use finely chopped Italian basil and cilantro or curled parsley.
Honey: It gives a mild sweetness to the filling. Use maple syrup as a substitute.
Italian Herbs: It is a readymade mix of oregano, sage, thyme, chili flakes, onion powder, and garlic powder.
Other Ingredients: Garlic, Salt, Pepper, Dijon Mustard, Extra Virgin Olive Oil
How To Make
Step 1) Combine all the ingredients in a bowl to make the sandwich filling. Whisk them nicely to make a smooth and creamy sandwich spread.
Step 2) Remove the side crust of the bread slices. Spread one tablespoon of cream cheese filling on each bread slice ( image 1 ).
Step 3) Cover the cream cheese layer with cucumber slices ( image 2 ).
Step 4) Once again, spread one tablespoon of cream cheese filling over the cucumber slices. Cover the sandwich with another bread slice ( images 3 & 4) .
Step 5) Cut the dill cucumber sandwich into two halves. Serve this tea sandwich immediately or store it in the refrigerator to cool down before serving.
Ingredients Coleslaw Sandwich
Mayonnaise: You can use plain, garlic, or vegan mayonnaise to make this tea sandwich.
Cream Cheese: It gives a creamy mouthfeel to the sandwich filling. Substitute It with hung curd, heavy whipping cream, or Greek yogurt.
Vegetables: Carrot, Onion, Cabbage
Tomato Sauce: It gives a deliciously sweet flavor to the sandwich filling.
Seasoning: Salt, Pepper, Garlic, Italian Herbs
How To Make
Step 1) Combine all the ingredients in a bowl to make the sandwich filling. Whisk them nicely to make a smooth and creamy coleslaw sandwich spread ( image 1 ).
Step 2) Remove the side crust of the bread slices. Spread two tablespoons of coleslaw filling on each bread slice ( image 2 ).
Step 3 ) Cover the sandwich with another bread slice ( images 3 & 4) .
Step 4) Cut the coleslaw sandwich into two halves. Serve this tea sandwich immediately or store it in the refrigerator to cool down before serving.
Serving Suggestion
Tea Sandwiches are a perfect lunch idea for the summers.
One, they do not require grilling; second, they taste best when served cold or at room temperature. They are perfect for summer picnics, after-school snacks, teatime, and road trips.
These sandwiches are mess-free to eat while traveling and can be prepared in advance. No dripping sauce or plunging stuffing. All you need to do is unwrap them and take a bite.
You can pull together a fancy high tea with a pitcher of chilled iced tea and these tea sandwiches.
Storage Suggestion
Line a wide container with parchment paper. Arrange the tea sandwiches neatly in a row without stacking. Cover them with another piece of parchment paper. Seal the container with a tight-fitting lid. Store in the refrigerator for 2 – 3 days.
TIP: To keep the tea sandwiches moist and soft for a few hours, wrap them in a clean, moist muslin cloth. Transfer to an airtight container and store in the refrigerator.
You can pack each piece of sandwich in parchment paper as well. It makes carrying sandwiches or packing them for the lunchbox easy.
More Sandwich Recipes
Rajma Tikki Sandwich
Spinach Corn Sandwich
Cheese Chutney Sandwich
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 20 slices sandwich bread
Ingredients For Dill Cucumber Tea Sandwich
- ▢ 1 Cup cucumber, thinly sliced
- ▢ 1 Cup cream cheese, softened
- ▢ 2 tablespoon dill, finely chopped
- ▢ 2 tablespoon parsley, finely chopped
- ▢ 1 tablespoon honey
- ▢ 1 teaspoon garlic, finely chopped
- ▢ 1 teaspoon Italian herb mix
- ▢ 1 teaspoon extra virgin olive oil or melted butter
- ▢ 1 teaspoon black pepper, crushed
- ▢ ¼ teaspoon salt or to taste
Ingredients For Coleslaw Tea Sandwich
- ▢ 1 Cup plain mayonnaise
- ▢ 1 tablespoon cream cheese softened
- ▢ 1 tablespoon tomato sauce or ketchup
- ▢ 1 teaspoon Dijon Mustard
- ▢ 1 teaspoon garlic, finely chopped
- ▢ ¼ Cup onion, finely chopped
- ▢ ⅓ Cup cabbage, finely chopped
- ▢ ¼ Cup carrot, grated
- ▢ ½ teaspoon salt or to taste
- ▢ 1 teaspoon black pepper, crushed
Instructions
Dill Cucumber Tea Sandwich
- Combine all the ingredients in a bowl to make the sandwich filling. Whisk them nicely to make a smooth and creamy sandwich spread.
- Remove the side crust of the bread slices. Spread one tablespoon of cream cheese filling on each bread slice using a knife.
- Cover the cream cheese layer with thin cucumber slices
- Once again, spread one tablespoon of cream cheese filling over the cucumber slices. Cover the sandwich with another bread slice.
- Cut the dill cucumber sandwich into two equal halves. Serve this tea sandwich immediately or store it in the refrigerator to cool down before serving.
Coleslaw Tea Sandwich
- Combine all the ingredients in a bowl to make the sandwich filling. Whisk them nicely to make a smooth and creamy coleslaw sandwich spread.
- Remove the side crust of the bread slices. Spread two tablespoons of coleslaw filling on each bread slice.
- Cover the sandwich with another bread slice.
- Cut the coleslaw sandwich into two halves. Serve this tea sandwich immediately or store it in the refrigerator to cool down before serving.
Recipe Notes:
- Add salt cautiously to the sandwich filling as cream cheese, mayonnaise, and tomato sauce already contain some salt. Hence, it is best to taste and add salt accordingly.
- Take the freshest bread possible for making the tea sandwiches. DO NOT use stale and dry bread slices. I use either white, thinly sliced milk bread, potato bread, or sandwich bread.
- You can either remove the crusty edges of the bread or use crustless bread slices to make sandwiches.
- For meal prep, you can either make these sandwiches in advance and store them in the refrigerator. Or prepare the sandwich filling in advance and last minute assemble the sandwich.
- While storing, do not stack the sandwiches. Arrange them neatly in a row. This will not disorient the shape of the sandwich.
Nutrition
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