Instant Rava Vada is a quick and easy one to make when you are pressed for time. You can serve this for breakfast or a quick evening snack.
When I was thinking about the next vada that I could make, I read about this Instant Rava Vada that only takes about 30 mins of resting time and you have a wonderful dish ready. Though my third week dishes were ready before I could do other weeks, this recipe was pending until this weekend.
I had planned it as a breakfast and then finally made it for Saturday lunch. However, on its own, this vada will surely be very filling to be served for breakfast. I love all the instant dishes one gets to make with Rava or Semolina, so this was no different.
Make sure you add the baking soda as it’s required to make the vada soft, else it will turn out to be hard after deep frying. Instant Rava Vada is my choice for the BM#104 Sweets & Snacks Week 3, whereas its another deep fried snack in Cooking 4 all Seasons.
Come back next week for the interesting Mandatory Week were all of us will be cooking the same dish from different selected States of India.
Week 1 – Sweets (Indian Traditional Sweets)
Week 2 – Snacks from the same State (Andhra)
Week 3 – Snacks of our choice (Vada Varieties)
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Step By Step Pictures to make Instant Rava Vada
Instant Rava Vada
1 cup Semolina / Rava
1/2 cup Onion
Handful Coriander Leaves
Handful Curry Leaves finely chopped
2 to 3 Green Chili finely chopped
1/2 tsp Cumin Seeds
1/4 tsp Baking Soda
Salt to Taste
1/2 cup Curds
Cooking Oil for deep frying
Water if required
How to make the Instant Rava Vada
Take the Rava in a bowl, add finely chop the onions, chilies and coriander leaves, curry leaves along with cumin seeds, soda, and salt.
Add curds and mix well. Now depending on how thick the batter is, sprinkle some water and mix well.
Let this sit for 30 mins. The batter is quite thick at this stage and you might have to add a few tsp of water later.
After 30 mins, heat the Kadai with oil.
Mix the batter again and check if it requires some water. So add few tsp and mix again.
Take a small ball, wet your palm, flatten the ball into thin discs and gently slide into the hot oil.
Cook on a medium flame until the vadas are cooked on both sides.
Drain on a kitchen towel and serve hot.