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rava vada recipe | instant sooji vada | Indian style semolina vada | easy suji vada
Tarla Dalal
18 February, 2025
Table of Content
About Rava Vada, Sooji Vada
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Ingredients
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Methods
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If you like rava vada
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For the rava vada
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Pro tips for rava vada
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Nutrient values
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rava vada recipe | instant sooji vada | Indian style semolina vada | easy suji vada | with 24 amazing images.
rava vada recipe | instant sooji vada | Indian style semolina vada | easy suji vada is a very popular South Indian snack, which has a unique taste and fabulous texture. Learn how to make instant sooji vada.
To make rava vada, combine the semolina and curds in a deep bowl and mix well with your hands. Add all the remaining ingredients and mix very well with your hands. Cover with a lid and keep aside for 15 minutes. Add the baking soda and mix very well. Wet your hand. Place a portion of the mixture on your palm and flatten it slightly. Make a hole in the centre of the vada with your index finger. Heat the oil in a deep non-stick pan, upturn your hand and drop the vada in oil. Deep-fry the vada on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. You can deep-fry 4 to 5 vadas at a time. Serve immediately with coconut chutney.
Moreover the Rava Vada, it is very quick and easy because you do not have to prepare a batter. So, you can make this without any fuss when a sudden guest arrives.
The semolina-curd dough gives the Rava Vada a wonderful crispness while readily-available but thoughtfully combined ingredients like ginger, green chillies, herbs and coconut give it a lingering flavour and super aroma. Serve them hot with coconut chutney.
Tips for rava vada. 1. Make sure that you mix the semolina and curd with your hands to get a smooth lump free mixture. 2. Using baking soda in exact proportion is necessary to get the perfect soft yet crunchy vada. 3. Ensure to wet your fingers and palm while shaping each vada. 4. You can fry 4-5 vadas at a time. Remember to fry them on a medium flame so they cook well from inside too. 5. Also do not make and keep them in a plate. You will not be able to slide them in hot oil then.
You can also try other snacks like Malgapodi Idli and Masala Vadas.
Enjoy rava vada recipe | instant sooji vada | Indian style semolina vada | easy suji vada | with step by step photos.
Rava Vada, Sooji Vada recipe - How to make Rava Vada, Sooji Vada
Tags
Preparation Time
15 Mins
Cooking Time
25 Mins
Total Time
40 Mins
Makes
20 vadas
Ingredients
For Rava Vada
1 1/2 cups semolina (rava / sooji)
1 cup curd (dahi)
1/2 cup finely chopped onion
2 tbsp grated coconut
2 tbsp finely chopped coriander (dhania)
1 tsp cumin seeds (jeera)
1 1/2 tsp finely chopped green chillies
1 tsp finely chopped ginger (adrak)
1 tbsp finely chopped curry leaves (kadi patta)
salt to taste
1/4 tsp baking soda
oil for deep-frying
For Serving With Rava Vada
Method
For rava vada
- To make rava vada, combine the semolina and curds in a deep bowl and mix well with your hands.
- Add all the remaining ingredients and mix very well with your hands.
- Cover with a lid and keep aside for 15 minutes.
- Add the baking soda and mix very well.
- Wet your hand. Place a portion of the mixture on your palm and flatten it slightly.
- Make a hole in the centre of the vada with your index finger.
- Heat the oil in a deep non-stick pan, upturn your hand and drop the vada in oil.
- Deep-fry the vada on a medium flame till they turn golden brown in colour from both the sides. Drain on an absorbent paper. You can deep-fry 4 to 5 vadas at a time.
- Serve the rava vada immediately with coconut chutney.
rava vada recipe | instant sooji vada | Indian style semolina vada | Video by Tarla Dalal
Rava Vada, Sooji Vada recipe with step by step photos
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If you like rava vada, then also try other vada recipes like
- Mumbai roadside medu vada recipe | Step by Step medu vada recipe | South Indian medu vada breakfast | with 20 amazing images.
- vada pav recipe | Mumbai style vada pav | batata vada pav | wada pav | with amazing 26 amazing pictures.
- masala vada recipe | masala vadai | South Indian snack | South Indian masala vada | with images below.
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what is rava vada made of? See the below image of list of ingredients for making rava vada.
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To make rava vada recipe | instant sooji vada | Indian style semolina vada | easy suji vada, place 1 1/2 cups semolina (rava / sooji) in a deep bowl. Ensure that rava is free of moisture, lumps and debris.
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Add 1 cup curds (dahi) to it.
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Mix it very well with your hands to get a smooth lump free mixture.
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Add more flavour and texture to the instant sooji vada. First add 1/2 cup finely chopped onions.
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Add 2 tbsp grated coconut. Prefer freshly grated coconut for best taste and flavour.
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Add 2 tbsp finely chopped coriander (dhania).
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Add 1 tsp cumin seeds (jeera). These lend a very flavourful touch to the Indian style semolina vada. It not only gives a good mouthfeel, but also aids in digestion.
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Add 1 1/2 tsp finely chopped green chillies.
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Add 1 tsp finely chopped ginger (adrak).
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Add 1 tbsp finely chopped curry leaves (kadi patta). We recommend chopping the curry leaves as it gives a nice flavour after deep-frying.
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Add salt as per taste.
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Mix the mixture very well with your hands once again.
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Cover with a lid and keep aside for 15 minutes. This is for all the flavours to blend well since this recipe has no fermentation.
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After 15 minutes, open the lid. You will notice that the mixture has thickened slightly. This consistency is perfect for deep frying easy suji vada.
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Add the baking soda. This is necessary for the vadas to turn soft from inside.
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Mix very well with hands again. At this stage, you will notice that the mixture is almost like a dough.
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Wet both your palm and fingers with little water. This is necessary so the mixture doesn’t stick to your palms. Also ensure to wet your fingers and palm while shaping each vada.
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Place a portion of the mixture on one palm.
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Flatten the vada slightly.
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Make a hole in the centre of the vada with the index finger of other hand.
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Heat the oil in a deep non-stick pan, upturn your hand and drop the vada in hot oil. Be very careful that the oil doesn't spill on you.
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Deep-fry the vada on a medium flame till they turn golden brown in colour from both the sides. You can deep-fry 4 to 5 vadas at a time.
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These are deep fried vadas. You can see they have puffed up little and are well fried till golden brown in colour.
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Drain on an absorbent paper.
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Serve rava vada immediately with coconut chutney.
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Make sure that you mix the semolina and curd with your hands to get a smooth lump free mixture.
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Using baking soda in exact proportion is necessary to get the perfect soft yet crunchy vada.
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Ensure to wet your fingers and palm while shaping each vada.
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You can fry 4-5 vadas at a time. Remember to fry them on a medium flame so they cook well from inside too
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Also do not make and keep them in a plate. You will not be able to slide them in hot oil then
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Nutrient values (Abbrv)per plate
| Energy | 75 cal |
| Protein | 1.6 g |
| Carbohydrates | 8.9 g |
| Fiber | 0.2 g |
| Fat | 3.4 g |
| Cholesterol | 1.6 mg |
| Sodium | 18.3 mg |
Click here to view Calories for Rava Vada, Sooji Vada
The Nutrient info is complete
nutan Chheda
March 13, 2025, midnight
ritu
March 13, 2025, midnight
This rava wada is just so perfect in taste and the texture, It has the right spice and flavours, I serve this on a sunday with hot cup of tea and my family enjoys their day off at home.
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