Rava Vada Recipe: A South Indian Delight
Rava Vada, a beloved South Indian snack, brings together the hearty flavors of semolina and the freshness of herbs, creating a crunchy yet fluffy treat that’s perfect for breakfast or tea time. Served alongside coconut chutney and a steaming cup of filter coffee, this dish is a delightful addition to your culinary repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Sooji (Semolina / Rava) | 1 cup |
| Curd (Dahi / Yogurt) | 1/2 cup |
| Onion | 1, finely chopped |
| Green Chillies | 2, finely chopped |
| Curry Leaves | 1 sprig |
| Coriander (Dhania) Leaves | 1/4 cup, finely chopped |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Whole Black Peppercorns | 1/2 teaspoon, roughly pounded |
| Sunflower Oil | For frying |
| Salt | To taste |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 180 |
| Protein | 5g |
| Carbohydrates | 25g |
| Fat | 6g |
| Fiber | 2g |
Preparation Time
| Task | Duration (minutes) |
|---|---|
| Preparation | 20 |
| Cooking | 20 |
| Total | 40 |
Servings
| Servings |
|---|
| 3 |
Instructions
-
Mix the Ingredients:
Begin by taking a large mixing bowl, and add the semolina (sooji) along with the curd, finely chopped onion, green chillies, curry leaves, and coriander leaves. Mix everything well until combined, ensuring all ingredients are evenly distributed. -
-
Prepare the Spices:
Using a mortar and pestle, roughly pound the whole black peppercorns to release their flavor. Add the cumin seeds and the pounded peppercorns to the mixing bowl, followed by salt to taste. Mix well once more, then cover the bowl and let the mixture rest for about 15 minutes. This resting period allows the semolina to absorb the moisture and flavors, enhancing the overall texture of the vadas. -
Heat the Oil:
While the mixture rests, heat some sunflower oil in a wok or deep frying pan over medium heat. The oil should be hot enough that a drop of the batter sizzles upon contact. -
Shape the Vadas:
Wet your hands lightly to prevent sticking. Take a small ball of the batter and flatten it slightly. Use your finger to make a hole in the center, shaping it like a traditional vada. Alternatively, you can grease a banana leaf with a few drops of oil, place the batter on it, flatten it, and create a hole before sliding it into the hot oil. -
Fry the Vadas:
Carefully drop the shaped vadas into the hot oil. Fry them for about 1 to 2 minutes on one side, or until the edges turn a beautiful golden brown. Flip them gently and continue frying until both sides are golden and crispy. -
Drain and Serve:
Once cooked, transfer the vadas onto a plate lined with oil-absorbent paper to remove excess oil. Serve your delicious Rava Vadas hot, accompanied by coconut chutney and filter coffee, for an authentic South Indian breakfast or a delightful tea-time snack.
Enjoying Your Rava Vada
Rava Vada is not just a dish; it’s a celebration of South Indian flavors and hospitality. The crunchiness of the vadas, combined with the fresh taste of herbs and spices, creates a memorable experience with each bite. Whether enjoyed on a weekend morning or as a delightful snack, this recipe is sure to impress family and friends alike. Happy cooking!
