Rava vada recipe | Instant Sooji vada recipe – Easy and instant Medhu vada recipe – Sooji vada recipe with full video and step-by-step pictures.
Vada | Vadai is a popular South Indian dish, served with breakfast or as a tea time snack. I have posted many varieties of vada recipes in Jeyashri’s Kitchen. Usually Urad dal vada is the popular one in South Indian cuisine. But for that little planning is needed. We need to soak and grind the urad dal and make that vada.
This Sooji vada | semolina vada is an instant vada recipe. Even if you have guests at home on very short notice, you can make this vada. Even beginners who do not have much practice in making perfect ulundu vadas, can try this Rava vada. This Rava vada recipe is similar to the Rava kunukku which I posted a few years back.
The vadas turned out very crisp and it tasted very yum too. We had this with coconut chutney.
Rava vada batter stays good in the refrigerator for one day. Check out the notes section of the post to see the tips to get perfect vadas.
Also check out
- Instant Pori vadai
- Aval vadai | Poha vada
- Pottukadalai vadai
- Tea kadai masala vadai
- Keerai vadai recipe
- Vazhaipoo vadai
Instant rava vada recipe
Instant rava vada recipe
Ingredients
- 1 cup sooji | rava
- ½ cup yogurt
- 2-3 green chilis
- 2 pinches asafoetida
- 2 tsp grated ginger
- Salt as needed
- 1 big onion finely chopped
- Few curry leaves chopped
- Coriander leaves chopped
- Oil for deep frying
Instructions
- In a wide bowl add rava | sooji.
- Add the yogurt, finely chopped green chilis, coriander leaves, curry leaves, asafoetida, and salt.
- Mix well. The mixture should not be too loose or too thick.
- Cover this and keep it aside for 15 minutes.
- Now add the finely chopped onions.
- You can add finely chopped cabbage if you want a no onion no garlic version.
- This mixture will slightly loosen up once you add onions.
- Mix well.
- Grease your hands with oil or dip your hands in water.
- Take a big lemon-sized portion of the Rava vada batter and flatten it.
- Put a hole in the center as to how we do for Ulundu vadai.
- Gently transfer it to the hot oil.
- Let this fry in medium flame.
- Fry on both sides.
- Do not overcrowd the pan.
- Once it is golden brown on both sides, take it out from the oil.
- Drain in a kitchen towel.
- Repeat the same for the rest of the dough.
- Crispy Instant Rava vadais are ready.
- Serve hot always.
Notes
- In a wide bowl add rava | sooji.
- Add the yogurt, finely chopped green chilis, coriander leaves, curry leaves, asafoetida, and salt.
- Mix well. The mixture should not be too loose or too thick.
- Cover this and keep it aside for 15 minutes.
- Now add the finely chopped onions.
- You can add finely chopped cabbage if you want a no-onion no garlic version.
- This mixture will slightly loosen up once you add onions.
- Mix well.
- Grease your hands with oil or dip your hands in water.
- Take a big lemon-sized portion of the Rava vadai batter and flatten it.
- Put a hole in the center as to how we do for Ulundu vadai.
- Gently transfer it to the hot oil.
- Let this fry in medium flame.
- Fry on both sides.
- Do not overcrowd the pan.
- Once it is golden brown on both sides, take it out from the oil.
- Drain in a kitchen towel.
- Repeat the same for the rest of the dough.
- Crispy Instant Rava vadais are ready.
- Serve hot always.
- Left over Rava vadai batter can be kept in the fridge and used it next day.
- You can also fry them in small portions as pakodas.
- If the batter becomes a little watery, you can add 1 tbsp of rice flour. Do not add more than that.
- If the batter is too thick even after adding onions, add 1-2 tbsp of water and loosen it.
- You can add finely chopped cabbage, capsicum, and grated carrots to this Instant Rava vadai.
