Baked Maddur Vada- A Healthy Version Of The Famous Karnataka Snack

A baked version of crispy chewy MADDUR VADA with a mix of healthy flours.

Crunchy chewy Maddur vada in a healthier baked version. This is a famous savoury snack from the town of Maddur in Karnataka

 

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 newpaper. 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.

Baked Maddur Vada-

Crunchy chewy Maddur vada in a healthier baked version. This is a famous savoury snack from the town of Maddur in Karnataka

This recipe has been adapted from the blog- Cook with Smile.

If you love savoury snacks from Karnataka, you might want to look at this baked version of ‘KODUBALE‘ and these delicious Iyengar bakery style ‘KHARA BUNS


 

Print Recipe
Baked Maddur Vada
Crunchy chewy Maddur vadas in a healthier baked avatar.
Crunchy chewy Maddur vada in a healthier baked version. This is a famous savoury snack from the town of Maddur in Karnataka
Course snack
Cuisine south indian
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Course snack
Cuisine south indian
Prep Time 10 minutes
Cook Time 25 minutes
Passive Time 15 minutes
Servings
people
Ingredients
Crunchy chewy Maddur vada in a healthier baked version. This is a famous savoury snack from the town of Maddur in Karnataka
Instructions
  1. 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.
  3. Place over low heat and dry roast for 2-3 minutes.
  4. Mix the roasted flours, chiroti rava and whole wheat flour together.
  5. Add chopped coriander, salt and red chilli powder to the above and mix.
  6. Heat 1 tbsp of oil in a pan .
  7. Add the curry leaves, followed by asafoetida, green chillies and chopped onions.
  8. Fry until the onions turn soft and translucent.
  9. Add the above into the flour mixture and combine.
  10. Set aside for 10-15 minutes.
  11. Add the remaining oil and the curd to bring the dough together.
  12. Knead a little to get a smooth firm dough.
  13. Pre heat the oven at 180 degrees for 10 minutes.
  14. Line a baking tray with parchment.
  15. Take lemon sized balls of the dough and pat them carefully into flat discs . You may do this on the parchment directly.
  16. Bake the Maddur vadas for 20 minutes at 170 degrees or until the edges start to brown.
  17. You may flip the vadas and bake for an additional 5 minutes if you want them to be crispy.
  18. Serve hot and enjoy with a cup of hot 'adrak waali chai'.
Recipe Notes

You may replace the whole wheat and jowar with all purpose flour.

The texture of the vadas depend on two things - the thickness of the vadas and the baking time.

If you want chewy vadas , 20 minutes of baking would be sufficient.

Frying the onions along with the curry leaves helps to enhance the flavour of the vadas.

Dry roasting the flours is essential in order to avoid the 'floury' aftertaste.

In case you feel the dough is a bit dry, you may add some curd or oil to bind it. Please do not use water , as it would spoil the final texture of the bake.

I would love to hear your feedback on this. Happy Baking

 

 

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6 Comments

  1. Hi Akila, I have guests coming tomorrow and I’ve just tried my hands on this recipe. The aroma is mind boggling, and the taste of the dough was superb!! Waiting for the final outcome. The only problem I faced was the mix was too dry I had to add at least 3 tbsp of curd and 2 tbsp of oil extra till I could actually bind them. Is it because the WWF was not commercially bought, it was milled??

    • Hi Garima thanks for trying the recipe. I am glad you liked it. Yes sometimes the quality of flour and the weather conditions influence the amount of liquid required to bind the dough. Also if you have doubled the recipe you might need more liquid [more than double of that in the recipe]. Hope your guests enjoy the maddur vadas.

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