Rava vada recipe with step by step pics. These instant rava vada are crisp and tasty vadas made with rava (sooji or cream of wheat) as the main ingredient.
These rava vada make for a quick evening snack and are easy to make. You can also make them as an after school snack for kids. Since they are made from rava they give a good crisp texture and taste yum. There are many varieties of vada which are made in south India and this is one such tasty variation.
While making the vada mixture, depending on the quality of rava, you will need to add the required amount of curd. If there is less moisture in the vada mixture, the vada turn hard or dense. Secondly do not fry too much as then also they become too crisp and hard.
Rava vada can be served with coconut chutney or even with pudina chutney or sandwich chutney or mint coriander chutney or tomato ketchup.
How to make instant rava vada recipe
Making rava vada mixture:
1. In a mixing bowl or pan take 1 cup fine rava (sooji or cream of wheat). Do note that the rava is not roasted.
2. Then add ½ cup chopped onions, 1 teaspoon finely chopped ginger, 1 or 2 chopped green chilies, 2 tablespoons chopped coriander leaves and 7 to 8 chopped curry leaves.
3. Then add ½ teaspoon cumin seeds and 10 to 12 whole black peppercorns, crushed.
4. Next add ⅓ to ½ cup fresh or sour curd. Depending on the quality of rava you can add ⅓ to ½ cup curd (dahi or yogurt).
5. Now add ¼ teaspoon baking soda and salt as required.
6. First begin to mix the mixture.
7. Then mix and gather the mixture together. Do not knead. Mixture should be thick but also should have enough moisture or else rava vada will become hard. you can add 1 to 2 tablespoons more water it the mixture looks very thick.
8. Once everything is mixed well then cover the bowl and let the rava vada mixture rest at room temperature for 20 to 25 minutes. In case the mixture looks dry, then you can add 1 to 2 tablespoons water and mix again.
Making rava vada
9. Below the rava vada mixture after 21 minutes.
10. Again mix.
11. Grease your palms with some oil and make small to medium sized balls from the vada mixture.
12. Place them on a zip lock bag or plantain leaf. flatten them a bit, but not too much.
13. then make a depression in the center.
Frying rava vada
14. Heat oil for deep frying in a kadai or pan. Check a small piece of vada in the hot oil. If it comes up gradually and steadily on top the vada can be fried.
15. Now gently remove the vada from the zip lock bag and gently place it in the oil.
16. Fry rava vada on medium flame. Depending on the size of the kadai you can fry less or more vada.
17. When one side is light golden, then gently turn over each vada with a slotted spoon.
18. Continue to fry all rava vada till crisp and golden and turn over as needed.
19. Fry till the rava vada become golden.
20. Remove with a slotted spoon draining the excess oil.
21. Place the fried rava vada on kitchen paper towel. Same way fry remaining vada.
22. Serve rava vada with any chutney of your choice like coriander chutney or mint chutney or coconut chutney or curry leaves chutney or green chutney.
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Rava Vada
By Dassana Amit
Ingredients
- 1 cup fine rava (sooji or cream of wheat)
- ½ cup chopped onions
- 1 teaspoon finely chopped ginger (adrak)
- 1 or 2 green chilies - chopped
- 2 tablespoons chopped coriander leaves (dhania patta)
- 7 to 8 curry leaves - chopped
- ½ teaspoon cumin seeds (jeera)
- 10 to 12 whole black peppercorns - crushed
- ⅓ to ½ cup fresh or sour curd (dahi or yogurt) or add as required
- ¼ teaspoon baking soda
- salt as required
- oil as required, for deep frying
Instructions
making rava vada mixture
- In a mixing bowl or pan take 1 cup fine rava (sooji or cream of wheat).
- Then add ½ cup chopped onions, 1 teaspoon finely chopped ginger, 1 or 2 green chilies (chopped), 2 tablespoons chopped coriander leaves and 7 to 8 curry leaves, chopped.
- Then add ½ teaspoon cumin seeds and 10 to 12 black peppercorns, crushed.
- Next add ⅓ to ½ cup fresh or sour curd. Depending on the quality of rava you can add ⅓ to ½ cup curd (dahi or yogurt).
- Now add ¼ teaspoon baking soda and salt as required.
- First begin to mix the mixture and then gather the mixture together. Do not knead.
- Once everything is mixed well then cover the bowl and let the rava vada mixture rest at room temperature for 20 to 25 minutes. In case the mixture looks dry, then you can add 1 to 2 tablespoons water and mix again.
- Below the rava vada mixture after 21 minutes.
- Again mix.
shaping rava vada
- Grease your palms with some oil and make small to medium sized balls from the rava vada mixture.
- Place them on a zip lock bag or plantain leaf.
- Flatten them a bit, but not too much.
- Then make a depression in the center.
frying rava vada
- Heat oil for deep frying in a kadai or pan.
- Check a small piece of vada in the hot oil. If it comes up gradually and steadily on top the vadas can be fried.
- Now gently remove the vada from the zip lock bag and gently place it in the oil.
- Fry rava vada on medium flame. Depending on the size of the kadai you can fry less or more rava vada.
- When one side is light golden, then gently turn over each vada with a slotted spoon.
- Continue to fry all sooji vada till crisp and golden and turn over as needed.
- Fry till the sooji vada become golden.
- Remove with a slotted spoon draining the excess oil.
- Place the fried rava vada on kitchen paper towel. Same way fry remaining vadas.
- Serve rava vada with any chutney of your choice.
Notes
- Mixture should be thick but also should have enough moisture or else rava vada will become hard.
- You can add 1 to 2 tablespoons more water it the mixture looks very thick.
- Allow to rest for 20 to 15 minutes.
- Add curd as required. No need to add water. If the curd is thick, then you can add some water.
Nutrition Info Approximate values
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Hello Dassana,
Thank you for this recipe. Is it ok if I dont add baking soda? Also if I prepare the rava vada mix, can I store it in fridge and use it the next day?
Thanks
baking soda help to make the vadas soft. though can skip it. just add a bit of more water. you can keep in the fridge overnight. the batter will have a nice sour taste the next day. but will become thick as the sooji will absorb more water. so if required you can add little water the next day if the batter looks too thick.
Nice its easy method tq
welcome reshma
my vada hardened up. . seasoning was good though
aaprna, some more water could have been added. this would have made the vadas soften up.