Rava Vada Recipe
Vada made with semolina and curd with a hint of ginger and chilies for a spicy kick – perfect with a cup of hot South Indian filter coffee.
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 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, pepper cornas make it even more crunchier. .
If you like this recipe, here are a few more vada recipes
- 1 cup Sooji (Semolina Rava)
- 1/2 cup Yogurt (Curd)
- 1 Onion , finely chopped
- 2 Green Chillies , finely chopped
- 1 sprig Curry leaves
- 1/4 cup Coriander leaves (Dhania) , finely chopped
- 1 teaspoon Cumin seeds
- 1/2 teaspoon Whole Black Pepper Corns , roughly pounded
- Cooking oil , for frying
- Salt , to taste
Directions for 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 as per your 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 portion of the batter and make a medallion in on one of the palms and make a hole in the centre of the medallion 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 place a small portion of batter and make a medallion, and make a hole in the center to shape it like a vada. Pick up the banana leaf and slide the uncooked vada in the oil.
Cook for about a minute or two or until the edges turn golden. Slowly flip it over and fry until the colour changes to golden brown. Remove it and drain it on a paper towel.
“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.
Last Modified On Tuesday, 26 December 2017 21:00