Rava Vada, Sooji Vada
by Tarla Dalal
Added to 30 cookbooks
This recipe has been viewed 6636 times
The Rava Vada is a very popular South Indian snack, which has a unique taste and fabulous texture. Moreover, it is very quick and easy because you do not have to prepare a batter. So, you can make this without any fuss when a sudden guest arrives.
The semolina-curd dough gives the Rava Vada a wonderful crispness while readily-available but thoughtfully combined ingredients like ginger, green chillies, herbs and coconut give it a lingering flavour and super aroma.
You can fry 4-5 vadas at a time. Drain and serve them hot with coconut chutney.
You can also try other snacks like Malgapodi Idli and Masala Vadas .
- Combine the semolina and curds in a deep bowl and mix well with your hands.
- Add all the remaining ingredients and mix very well with your hands.
- Cover with a lid and keep aside for 15 minutes.
- Add the baking soda and mix very well.
- Wet your hand. Place a portion of the mixture on your palm and flatten it slightly.
- Make a hole in the centre of the vada with your index finger.
- Heat the oil in a deep non-stick pan, upturn your hand and drop the vada in oil.
- Deep-fry the vada on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. You can deep-fry 4 to 5 vadas at a time.
- Serve immediately with coconut chutney.
Nutrient values per vada
|Vitamin A||81.8 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.2 mg|
|Vitamin C||0.9 mg|
|Folic Acid||0.9 mcg|
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