Slice onions thin and evenly so they brown evenly when fried. After slicing, halve the slices so they are not too long. (check step-by-step pictures in the post)

To a mixing bowl, add rice flour, all-purpose flour, semolina, onions, ginger, curry leaves, green chilies and salt.

Mix all of them together squeezing the onions so they release the moisture.

Heat 2½ tablespoons oil in a kadai. It has to be very hot so it sizzles when poured into the mixture. When it becomes hot, pour it to the mixing bowl.

Add sesame seeds and red chilli powder. Give a quick stir with a spoon as the oil is still hot.

Meanwhile heat oil in a kadai on a medium flame for deep frying.

Then pour ¼ cup water and begin to form a non-sticky soft dough adding more water as required. I used half cup plus 2 to 3 tbsps more.

Dough has to be soft & smooth without any cracks. If it becomes sticky sprinkle little flour, if it is dry sprinkle little water. Divide the dough to 16 equal portions & roll them to balls.

Grease a parchment paper or a banana leaf. Place a ball on the sheet and begin to spread the dough to make a patty that is neither too thin nor too thick. Keep the edges thinner than the center. (check the pictures and video for thickness)

You will see the edges crack and it is just fine to leave them or you can even join them. You can make 3 to 4 maddur vade at one time.

Test if the oil is hot enough by gently dropping a small portion of dough to the hot oil. It has to rise without browning quickly.

Gently lift the parchment paper and transfer the maddur vada to your fingers. Carefully transfer it to the hot oil & fry them on a medium heat.

This way you can fry 2 to 3 vadas at one time depending on the size of your kadai. Do not disturb them for 1 to 2 minutes until they become firm otherwise they break.

When you see the edges light golden, turn them to the other side and fry until golden and crisp. When you see the onions are deep golden, reduce the flame to low and fry for 1 to 2 mins.

Remove them to a steel colander. This way shape and fry all of them.

Maddur vada are best served they cool down as they firm up & get the perfect texture. Serve them with masala tea or coconut chutney.

Preheat air fryer at 180 C or 360 F. Place the vadas in the basket and air fry them for 12 mins. Adjust the timing as required until they become crisp and golden. Mine take about 14 mins.

Remove and brush them with ghee or oil. Let them cool down completely.