Baked maddur vada
About:
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
Ingredients:
- 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
Procedure:
- 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.
Note:
- 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.
Posted on August 18, 2014, in Indian, Starters and tagged Bakes South indian vada, Chitras healthy kitchen, drchdietfood, Healthy Maddur vada recipe, south indian snacks recipe. Bookmark the permalink. 48 Comments.
What is asafoetida?
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It is a spice which is also called as hing used in most of indian dishes for an added flavour….which is available in most of the Indian grocery stores. …
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thank you
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🙂 :)..
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Asafoetida? I don’t know what’s that 😦 it looks interesting to taste!!
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Maria – I’ll update the ingredient list with its another name Hing…
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oh, the person before me asked the same question, haha I’m sorry !
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Thanks for checking the response as well. I should have included in the first instance
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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!!!
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This vada was my dad’s favourite, usually do fried version just tried baking this time and I was happy with the outcome….thanx to you all and dad…..
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🙂
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I have never heard of these but I want to try them. They look and sound lovely!
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HD – They are crispy and savory..You would love them
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healthy snacking !!! 🙂
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It is my dad’s favourite so just dedicate to him….thanx Andy….
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🙂
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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
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This was my dad’s favourite so wanted to try since long time – had tried fried version but baking tried for the first time and was happy with the outcome. .. thanx to dad…..thanx to you all for encouraging me….will wait for your seedai post…
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Since it was your dad’s fav I could seemagic in the dish dear
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Yes friend
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❤ Love the color 🙂
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Charu – It is crunchy and you can have them during tea time…
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Very interesting learned something new…maddur vada…
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Nice and happy you liked it Natasha
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Baking vada, pretty interesting.
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Thsnx Srividya. ..:)
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Never heard of them, but would not hesitate to try the straight away. They sound delicious!
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Thanks Liz..wait to hear from you
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You have me at vadai 😀 presentation is so good Chitra. 🙂
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Thanx a bunch….:)☺
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Thanx dear Radhi….☺☺
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Wonderful, I love using semolina, brown rice flour would be good right? Lovely recipe.
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Yes Suzanne it does work…You would for sure love this crunchy snacks
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Chitra,
Thank you so much for this recipe. I had eaten and relished maddur wada in Bangalore. Now I can make baked ones
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Thanks Sandhya..Yeah these are really yummy and crunchy…Nice to know you liked this recipe
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Reblogged this on The Militant Negro™.
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Thank you
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Reblogged this on Chef Ceaser.
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Thank you
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This is such a pretty recipe. I love that they are baked and not fried. Less mess and better for you.
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Yes Julie…A south indian snacks..
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I absolutely love the sound of these – I make something a bit similar with chickpea flour…
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Thanx a ton… using chickpea flour sounds nice ,will definitely try once….
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Dis is incredible beauty darling Chitra ❤
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Thanx a ton sweetie. .. 💜💜
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Hi
Jut tried this recipe now. Its awesome.. Thank you for the baked version.
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Thank you Deepa for trying out my recipe and encouraging me with your lovely feedback….
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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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