Squid Rava Fry

Instructions

1. 1

   Marinate the Squid (15 minutes)

   • Thoroughly wash the squid rings and pat them completely dry with paper towels. This is crucial for a crispy coating.
   • In a mixing bowl, combine the dry squid rings with ginger-garlic paste, turmeric powder, red chilli powder, kokum agal, and salt.
   • Mix well until every ring is evenly coated with the spice marinade.
   • Set aside to marinate for at least 15 minutes at room temperature.
2. 2

   Prepare the Coating (2 minutes)

   • On a wide plate or tray, combine the rava (semolina) and rice flour.
   • Mix them together thoroughly and spread the mixture into an even layer.
3. 3

   Coat the Squid Rings (5 minutes)

   • Take each marinated squid ring, one by one, and dredge it in the rava-rice flour mixture.
   • Press gently to ensure the coating adheres well on all sides.
   • Shake off any excess coating and place the coated rings on a separate plate. Let them rest for a minute to help the coating set.
4. 4

   Shallow Fry the Squid (8-10 minutes)

   • Heat the vegetable oil in a wide, heavy-bottomed pan or skillet over medium-high heat. The oil should be hot but not smoking (about 180°C / 350°F).
   • Carefully place the coated squid rings in a single layer in the hot oil. Do not overcrowd the pan; fry in 2-3 batches if necessary.
   • Fry for 2-3 minutes on the first side until golden brown and crisp.
   • Flip the rings and fry for another 2 minutes on the other side. Do not overcook, as squid becomes tough and rubbery very quickly.
5. 5

   Drain and Serve (2 minutes)

   • Using a slotted spoon, remove the fried squid from the pan and transfer them to a plate lined with paper towels to absorb any excess oil.
   • Serve immediately while hot and crispy, garnished with onion rings and lemon wedges on the side.