Rava Vada Recipe | Sooji Vada Recipe | Instant Medu Vada

Instant rava vada recipe made with sooji/semolina and yogurt. You can make these sooji vada instantly, no soaking grinding is required. This South Karnataka semolina vada are crispy outside and soft inside and makes best breakfast or snack.

5 from 2 votes

Print Pin

Course: Breakfast, Snack, tiffin

Cuisine: indian cuisine, south indian

Keyword: instant breakfast, rava vada, Sooji vada, south Indian breakfast, vada

Prep Time: 5

Cook Time: 25

Servings:

Calories: 272kcal

Author: Rekha Kakkar

Equipment

Ingredients

1 cup Semolina/Rava
2 Green Chillies chopped
1 tablespoon Ginger chopped
1 sprigs Curry Leaves
2 tbsp Fresh Coriander Cilantro
½ tsp Salt Namak
1 tbsp Cooking Oil
½ tsp Mustard Seeds
½ tsp Cumin Seeds
1 tsp Bengal gram chana daal
1 tsp White Lentils
¼ tsp Asafoetida Hing powder
3 tablespoon onion chopped
Oil for deep frying

Instructions

Heat oil in a pan, add asafoetida/hing, mustard seeds, Chana dal, urad dal, cumin seeds and stir fry for a minute.
Now add chopped ginger, green chili mix and stir for few seconds.
Add curry leaves and fresh coriander leaves.
Now add semolina/sooji and saute on low flame for 5-7 minutes. keep stirring it.
Switch off the flame and add salt.
Allow this mixture to cool down.
In a large mixing bowl take 1 cup of Prepared mix
Now add curd, sour curd is better to use as it gives best taste of vada.
Rest the batter for 10 minutes.
mix well to form a batter. Add water as required after sooji absorbs all the curd.
To shape vada grease both hands with oil.
Take a small portion of the dough and make a hole in the centre just like doughnuts
Heat oil till smoking point and deep fry thise instant vada to a crispy golden perfection.
Drain over kitchen towel to remove excess oil.
finally, serve instant rava vada with chutney sambhar and masala chai.

Video

Notes

while making Instant vada mix, always dry roast the fresh herbs so that they are completely dehydrated. That way you can store that for longer time.

Roast semolina or sooji on slow heat. Idea here is to completely roast the semolina to remove rawness but not to change it's colour in the process.

Nutrition