Rava vada recipe is a quick, easy and instant vada recipe you can make for festivals. These vadas are so crispy and delicious, tastes just like traditional vada. Serve these crispy vadas piping hot with sambar and chutney. Here is how to make instant rava vada recipe with step by step photos.
These rava vadas are my favorite snack to make on a busy day. You can make this tasty snack within 30 minutes and serve hot with tea.
Rava or semolina is an ingredient widely used in south Indian cuisine. We usually use rava to male instant recipes like
- rava dosa
- instant rava idli
- rava upma
- rava paniayaram
- kesari
- rava seedai
You can also use rava to make khichdi, pongal and add some semolina to make the poori more crispy.
To make rava vada you don’t need to soak or grind anything. Just mix up the batter, shape the vadas and fry in hot oil. Easy isn’t it? I like to add veggies in this recipe to make it more flavorful and delicious.
Serve rava vada hot with chutney, sambar or on its own with coffee or tea.
Tips For Making Best Rava Vada
The quality of rava is very important in this recipe. Use fine rava if possible.
Next the amount of water depends on the quality of rava. For fine rava you will need less water.
The consistency of the batter is very important for crispy airy vadas. If the batter is very tight, vada will turn hard. If the batter is very loose vada will not hold shape.
Do not miss curd and fruit salt in this recipe as we are not fermenting the batter.
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How To Make Rava Vada Recipe
Take curry leaves, chopped green chilies, grated carrots in a mixing bowl.
To that add rava, salt, fruit salt and mix well.
Add curd and mix well. Now just sprinkle water to adjust the batter consistency. The batter should be little loose wit some moisture just like regular vada batter.
Heat oil for deep frying. Take a lemon sized batter and shape lie vada. Slide in the hot oil and deep fry until golden and crispy. Drain excess oil and serve hot.
Instant Rava Vada Recipe
INSTANT RAVA VADA RECIPE
1 CUP = 250 ml
Ingredients
- 1 cup fine semolina/ rava
- 1/2 cup curd
- 2-3 tablespoons water
- 1/2 cup grated carrots
- 10 curry leaves
- 2 green chilies chopped
- 1/2 teaspoon fruit salt eno
- salt to taste
Instructions
- Take curry leaves, chopped green chilies, grated carrots in a mixing bowl.
- To that add rava, salt, fruit salt and mix well.
- Add curd and mix well. Now just sprinkle water to adjust the batter consistency. The batter should be little loose wit some moisture just like regular vada batter.
- Heat oil for deep frying. Take a lemon sized batter and shape lie vada. Slide in the hot oil and deep fry until golden and crispy. Drain excess oil and serve hot.
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