How to Make Instant Rava Vada
Cold evenings in the winter call for hot, spicy, and crunchy deep-fried snacks. Rava vada is a perfect choice for such evenings. Making Rava vada includes a quick and easy recipe. Also, you need only a few ingredients to make this yummy dish.
Serve mouth-watering semolina vadas with coconut chutney.
- 1 medium-size bowl fine semolina, wheat sooji
- 2 green chilies, finely chopped
- 1 inch ginger, finely chopped
- 1/2 teaspoon cumin seeds
- 2 pinches cooking soda
- 2 tablespoons coriander leaves, finely chopped
- 1 tablespoon curry leaves, finely chopped
- 1 1/2 cups yogurt or thick curd
- 2 tablespoons onion, finely chopped
- 1/2 teaspoon salt, or to taste
- oil for deep frying
- In a mixing bowl, add semolina, chopped onion, chopped ginger, chopped green chilies, cumin seeds, chopped coriander leaves, chopped curry leaves, yogurt, and salt. Mix well. Add some more yogurt if needed. The batter should have thick consistency.
- Keep it aside for 20 minutes.
- During resting, semolina absorbs water and becomes thicker. Add some water to adjust the consistency of the batter. For making vadas, it should be neither thin nor too thick.
- Add cooking soda. Mix well.
- Heat the oil in a deep bottomed pan for the deep-frying. Take a lemon-sized portion of the batter in wet fingers. Make a flat, round shape with a big hole in the center. Drop it into the hot oil. Make 6-7 such fritters in a batch.
- Fry them to get golden brown vadas while turning at intervals. Once done, remove and place them on a tissue paper.
- Repeat the same with the remaining batter. Yummy and crunchy Rava vadas (semolina vadas) are ready!
- Serve them hot with coconut chutney. Enjoy the taste!
|Serving size: 1|
|Calories from Fat||36|
|% Daily Value *|
|Fat 4 g||6%|
|Carbohydrates 12 g||4%|
|Sugar 0 g|
|Fiber 0 g|
|Protein 2 g||4%|
|Cholesterol 0 mg|
|Sodium 32 mg||1%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|