Crispy on the outside and soft on the inside, these instant semolina fritters are a quick and delicious South Indian snack. Ready in under 30 minutes, they are perfect with coconut chutney for an evening treat.
Prep15 min
Cook15 min
Servings4
Serving size: 3 pieces
340cal
8gprotein
41gcarbs
16g
Ingredients
1 cup Rava (Fine variety, also known as suji)
1 cup Curd (Slightly sour for best flavor)
2 tbsp Rice Flour (Adds extra crispiness)
1 medium Onion (Finely chopped)
2 pcs Green Chili (Finely chopped, adjust to taste)
A hearty South Indian stew made with lentils, mixed vegetables, and a special blend of spices. This tangy and flavorful sambar is the perfect accompaniment for rice, idli, or dosa.
Crispy rava vada with tangy sambar – a perfect, quick to make snack that's delightfully aromatic and tasty.
This south_indian dish is perfect for snack. With 647.4300000000001 calories and 21g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.25 tsp Baking Soda (A pinch)
1 tsp Salt (Or to taste)
2 tbsp Water (As needed, for adjusting consistency)
2 cup Oil (For deep frying)
Instructions
1
Create and Rest the Batter
In a large mixing bowl, combine the fine rava, curd, and rice flour. Mix well to ensure there are no lumps.
Add the finely chopped onion, green chilies, grated ginger, chopped coriander leaves, chopped curry leaves, cumin seeds, and salt.
Stir everything together to form a very thick, paste-like batter. Do not add extra water at this stage.
Cover the bowl and let the batter rest for 15-20 minutes. This crucial step allows the rava to absorb the moisture from the curd and swell, which is key to the vada's texture.
2
Prepare for Frying
After the resting period, check the batter's consistency. It should be thick enough to hold its shape, similar to a soft dough. If it feels too dry or crumbly, add 1-2 tablespoons of water and mix again.
Just before you are ready to fry, sprinkle the baking soda over the batter and mix it in gently. This will help make the vadas light and fluffy.
Heat the oil in a kadai or deep pan over medium-high heat. To test if the oil is at the right temperature, drop a tiny speck of batter into it. If it sizzles and rises to the surface immediately without browning too quickly, the oil is ready.
3
Shape and Fry the Vadas
Keep a small bowl of water nearby. Wet your palms with water to prevent the sticky batter from clinging to your hands.
Take a lemon-sized portion of the batter and place it on your palm. Gently flatten it into a round, slightly thick disc (about 1/2 inch thick). You can also make a small hole in the center like a traditional medu vada, but this is optional.
Carefully slide the shaped vada into the hot oil from the side of the pan to avoid splashing. Fry in batches of 3-4 vadas at a time to avoid overcrowding the pan and lowering the oil temperature.
Fry for about 2-3 minutes on each side, flipping occasionally, until they are a deep golden brown and uniformly crisp. The entire frying process for one batch should take about 5-6 minutes.
4
Drain and Serve
Using a slotted spoon, remove the golden-brown vadas from the oil.
Place them on a plate lined with paper towels to absorb any excess oil.
Serve the Rava Vadas immediately while they are hot and crispy. They pair wonderfully with coconut chutney, tomato ketchup, or sambar.
4
Serving size: 1 cup
307cal
13gprotein
47gcarbs
9gfat
Ingredients
1 cup Toor Dal (rinsed thoroughly)
0.5 tsp Turmeric Powder
5 cup Water (divided, adjust for desired consistency)
1 pc Drumstick (cut into 2-inch pieces)
1 medium Carrot (peeled and cubed)
0.5 cup Pumpkin (peeled and cubed)
0.5 cup Green Beans (trimmed and cut into 1-inch pieces)
0.75 cup Pearl Onions (peeled)
2 medium Tomato (chopped)
2 pcs Green Chili (slit lengthwise)
1.5 tbsp Tamarind Paste (dissolved in 1/2 cup warm water)
3 tbsp Sambar Powder (use a good quality brand)
1.5 tsp Salt (or to taste)
1 tsp Jaggery (powdered, optional but recommended)
2 tbsp Sesame Oil (also known as gingelly oil)
1 tsp Mustard Seeds
0.5 tsp Urad Dal
0.25 tsp Fenugreek Seeds
2 pcs Dried Red Chili (broken in half)
0.25 tsp Hing (asafoetida)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
Place the rinsed toor dal in a pressure cooker. Add 2.5 cups of water and 1/2 teaspoon of turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally. Open the cooker and whisk the dal vigorously until it is smooth and creamy. Set aside.
2
Cook the Vegetables
In a large, heavy-bottomed pot, add 2 cups of water and bring to a boil.
Add the harder vegetables: drumsticks, carrots, and green beans. Cook for 5-6 minutes.
Add the softer vegetables: pearl onions, pumpkin, and chopped tomatoes. Cook for another 5-7 minutes until all vegetables are tender but still hold their shape.
3
Combine and Simmer
Pour the cooked, mashed dal into the pot with the vegetables. Stir to combine.
Add the tamarind water (paste dissolved in 1/2 cup warm water), sambar powder, salt, and jaggery. Mix well.
Add the slit green chilies. Bring the mixture to a gentle boil.
Reduce the heat to low and let the sambar simmer for 8-10 minutes, allowing the flavors to meld together. Adjust water if the consistency is too thick.
4
Prepare the Tempering (Tadka)
In a small pan (tadka pan), heat the sesame oil over medium heat.
Once hot, add the mustard seeds and wait for them to splutter completely.
Add the urad dal and fenugreek seeds. Sauté for 30 seconds until the urad dal turns light golden. Be careful not to burn the fenugreek seeds.
Add the broken dried red chilies, curry leaves, and hing. Sauté for another 15-20 seconds until the curry leaves are crisp and aromatic.
5
Finish and Serve
Immediately pour the hot tempering over the simmering sambar. You should hear a satisfying sizzle.
Stir gently to incorporate the tempering. Garnish with freshly chopped coriander leaves.
Turn off the heat and let the sambar rest for at least 10-15 minutes before serving. This helps the flavors deepen.
