Egg Rice Vada

Instructions

1. 1

   Prepare the Base Mixture

   • In a large mixing bowl, place the peeled hard-boiled eggs and mash them thoroughly with a fork or potato masher.
   • Add the cooked rice to the bowl. Use your hands or the masher to gently break down the rice and mix it with the mashed eggs until well combined.
2. 2

   Add Aromatics and Spices

   • To the egg and rice mixture, add the finely chopped onion, green chilies, ginger-garlic paste, and fresh coriander leaves.
   • Sprinkle in the turmeric powder, red chili powder, garam masala, and salt.
3. 3

   Bind and Shape the Vadas

   • Add the besan to the bowl. Mix everything together with your hands until a firm, dough-like mixture is formed that holds its shape. If the mixture feels too wet, add 1-2 tablespoons more besan.
   • Divide the mixture into 12 equal portions. Roll each portion into a smooth ball, then gently flatten it to form a round patty (vada), about 2 inches in diameter and 1/2 inch thick.
4. 4

   Coat the Vadas

   • Spread the rava (semolina) on a flat plate.
   • Take each vada and gently press it into the rava, coating it evenly on all sides. This coating will create a crispy exterior.
5. 5

   Shallow Fry the Vadas

   • Heat the oil in a wide, non-stick pan or skillet over medium heat. To check if the oil is ready, drop a tiny piece of the mixture; it should sizzle and rise to the surface.
   • Carefully place 4-5 coated vadas in the pan, ensuring not to overcrowd it.
   • Fry for 3-4 minutes on each side, until they turn a deep golden brown and are crisp.
   • Once fried, remove the vadas with a slotted spoon and place them on a plate lined with paper towels to absorb excess oil.
6. 6

   Serve

   • Serve the Egg Rice Vadas hot with your favorite mint chutney, tamarind chutney, or tomato ketchup.