Instant Rava Vadas
- 1 cup semolina (sooji or rava)
- 1 cup curd
- 1 tbsp chopped onions
- 1 tsp whole cumin seeds
- 1 tsp ginger finely chopped
- 1 tbsp green coriander finely chopped
- 1 tbsp curry leaves chopped
- 1 tsp green chillies chopped
- 2 pinches baking soda
- Salt to taste
- Oil for deep frying
- Mix in semolina, curd, cumin, coriander, ginger, chillies, and salt to form a smooth paste. Let it stand for 10-15 minutes so that the semolina can soak up the liquids.
- When ready to cook, add in two pinches of baking soda. Mix in well.
- The consistency should be that of a soft kneaded dough (atta). Add in a bit of water if needed.
- To make the vadas, wet the palm of your hand with water. Take a small ball of the mixture. Put it on the palm and shape it into a vada.
- Fry them on medium heat until golden.
- Serve hot with your favorite chutney.
- Add the chopped onions before soaking the mixture to avoid it getting watery.
- Fry the vadas on medium heat. Frying them on high heat will cause them to be raw in the middle.
- Do not whip the mixture as you would a dal vada. That would cause it to become watery and difficult to handle.
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