Baked maddur vada

Maddur vada2


Maddur vada is a savoury fritter named after the place near Mysore in the state of Karnataka (South India). These are crispy snacks and goes well with tea and can also be served as anytime snacks.

Here in this recipe I made vadas from  rice flour, semolina which are mixed with sliced onion, grated cabbage, curry leaves, asafoetida. I have retained the ingredients of traditional recipe but baked them as a healthy option instead of deep fried.

Yields: 8-10
Preparation time: 1 5 minutes
Baking time: 20-25 minutes


  • Rice flour-1/2cup
  • Fine semolina-1/4cup
  • Roasted and crushed peanuts-2tbsp
  • Finely chopped onion-1num
  • Grated cabbage-1/4 cup
  • Chopped green chillies-2 num (optional)
  • Asafoetida/Hing – a pinch
  • Chopped curry leaves-5-6
  • Chopped coriander leaves- a handful
  • Salt- to taste
  • Vegetable fat-2tbsp +oil for greasing


  • Combine all the ingredients in a bowl and mix to form crumbs.
  • To this add water and make soft stiff dough and let it rest for 5-10 minutes.
  • Pre-heat the oven at 170-deg C, line the baking tray with the baking sheet/parchment paper and set aside.
  • Divide the dough to equal portions of small lemon sized.
  • Press the in the centre of the palm into 2-3”diameter circles.
  • Place them on the baking sheet and bake for 20-25 minutes flipping halfway.

Enjoy the snacks.


  • Vadas can be personalised by adding grated coconut/carrots.
  • Plain flour can also be used along with rice and semolina.
  • Asafoetida is a herb in powder form which adds flavor to dishes.
  • Baking time may vary based on the type of Oven. Bake them until the sides are golden color.

About Chitra Jagadish

My passion for Cooking & love to explore healthy recipes. This blog is a result from it and am here to share 'Recipes for Healthy living'...Its all about 'FOOD and HEALTH'

Posted on August 18, 2014, in Indian, Starters and tagged , , , , . Bookmark the permalink. 48 Comments.

  1. Asafoetida? I don’t know what’s that 😦 it looks interesting to taste!!


  2. oh, the person before me asked the same question, haha I’m sorry !


  3. I had been to maddur once, for a wedding but didn’t have this vada 😦 baked version is so welcoming 🙂 I should prepare this soon!!!


  4. I have never heard of these but I want to try them. They look and sound lovely!


  5. healthy snacking !!! 🙂


  6. Yesterday i told my mom about baking seedai and she told me to try maddur vada with rice flour. Today I am seeing your post will call her and inform:-) awesome dear


  7. ❤ Love the color 🙂


  8. Very interesting learned something new…maddur vada…


  9. Baking vada, pretty interesting.


  10. Never heard of them, but would not hesitate to try the straight away. They sound delicious!


  11. You have me at vadai 😀 presentation is so good Chitra. 🙂


  12. Wonderful, I love using semolina, brown rice flour would be good right? Lovely recipe.


  13. Chitra,
    Thank you so much for this recipe. I had eaten and relished maddur wada in Bangalore. Now I can make baked ones


  14. Reblogged this on The Militant Negro™.


  15. Reblogged this on Chef Ceaser.


  16. This is such a pretty recipe. I love that they are baked and not fried. Less mess and better for you.

    Liked by 1 person

  17. I absolutely love the sound of these – I make something a bit similar with chickpea flour…

    Liked by 1 person

  18. Dis is incredible beauty darling Chitra ❤

    Liked by 1 person

  19. Hi
    Jut tried this recipe now. Its awesome.. Thank you for the baked version.

    Liked by 1 person

  20. Am so glad to have discovered your blog! Interesting to find a person as innovative as you in cooking; kudos yet you manage to walk the taste and health tightrope! Just one question: is it the fine rice flour, or the slightly grainy rice flour used for idli batter? Pls do clarify. Never had these vadas, intend to try these. Thank you in advance 🙂


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