Rava Vada Recipe
You must try these vada made with semolina and curd with a hint of ginger and chilies for a weekend breakfast or tea time snack. It goes perfect with a cup of hot South Indian filter coffee and a coconut chutney.
Vadas are quintessential South Indian delicacies, consumed both at breakfast or as a tea time snack. There are various kinds of Vadas and the popular amongst them all is the Medhu Vada and Masala Vada. However, here we have prepared the vada using Rava or Semolina. This not only reduces the time for preparation as there is no need to soak the ingredients for hours, and at the same time, there is no compromise on taste.
It is crunchy on the outside and soft on the inside. Addition of curd adds the softness to the inner layers. The addition of onions, green chilli, cumin, peppercorns makes these vadas flavorful.
If you like this recipe, here are a few more vada recipes
- 1 cup Sooji (Semolina/ Rava)
- 1/2 cup Curd (Dahi / Yogurt)
- 1 Onion , finely chopped
- 2 Green Chillies , finely chopped
- 1 sprig Curry leaves
- 1/4 cup Coriander (Dhania) Leaves , finely chopped
- 1 teaspoon Cumin seeds (Jeera)
- 1/2 teaspoon Whole Black Peppercorns , roughly pounded
- Cooking oil , for frying
- Salt , to taste
How to make Rava Vada Recipe
To begin making Rava Vada Recipe, take a big mixing bowl, add the rava, curd, chopped onion, green chilies, curry leaves, coriander leaves and mix well.
Using a mortar and pestle, pound the whole peppercorns roughly.
To the mixing bowl with the rava, add the cumin seeds, roughly pounded peppercorns and salt to taste. Mix well and leave it to rest for 15 minutes.
In a wok, heat some cooking oil. Wet your hands with water, take a small ball portion of the batter and flatten it a bit and make a hole in the centre of the batter with the finger of other hand so that you can shape it like a vada. Slowly drop it in the hot oil.
You can alternatively, grease a banana leaf with two drops of oil and placea small ball portion of the batter and flatten it a bit and make a hole in the centre of the batter to shape it like a vada. Pick up the banana leaf and slide the uncooked vada in the oil.
Fry for about a minute or two or until the edges turn golden. Slowly flip it over and fry until the Rava vadas are golden brown in colour. Once done transfer the Rava Vada onto a plate with an oil absorbent paper.
"I am an experimental cook by chance!" Yeah! Cooking to me has always been a form of stress buster. What started as a stress busting exercise post work, has now evolved to a much full time activity. I try to improvise the traditional recipes with easy to available ingredients at home. Thus, you will come across a lot of fusion in my cooking style. I try to include seasonal organic produce as much as possible in my cooking.