Instant rava vada recipe
Easy to make vada recipe, no soaking, no grinding required
Servings: 9 vadas
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
`1. Leftover Rava vadai batter can be kept in the fridge and used it next day.
2. You can also fry them in small portions as pakodas.
3. If the batter becomes a little watery, you can add 1 tbsp of rice flour. Do not add more than that.
4. If the batter is too thick even after adding onions, add 1-2 tbsp of water and loosen it.
5. You can add finely chopped cabbage, capsicum, and grated carrots to this Instant Rava vada.
