Peel off the onions and chop them very finely. Chop green chillies and curry leaves too.

In a wide bowl add rice flour, rava, maida and salt. Give a quick mix. Warm up 4 tea spoon of oil and add to the bowl. Again mix to crumble form.

Next add chopped onion, curry leaves and green chillies. Combine everything well, then adding water in steps make thick dough.

Pinch lemon sized dough and pat over damp cloth in to 1.5" disc. Meanwhile heat oil in a wok and carefully drop the patted vada in to oil. Fry till they turn brown and drain oil over the kitchen tissue.

Continue this process to make all vadas. Crispy snack maddur vada is ready to serve as tea time snack.

Adding hot oil to flour helps to turn the vada crisp. Do not skip this step.

The dough shouldn't be thin, so add water incrementally in steps.

I have used damp cloth to pat the vada, you can use food-grade plastic sheet too.

To check oil temperature, drop a pinch of dough in to oil, if it raises to top immediately, it is the right temperature. Turn the flame to medium low and fry the vada.

As per the size of your wok, you can fry vada in batches.

Store it in airtight container and it last for a week too.