rava vada recipe | instant rava medu vada | suji vada | sooji medu vada with detailed photo and video recipe. an easy and quick way to prepare the traditional medu vada recipe with semolina or sooji. it carries the same shape, taste and texture but without the hassle of grinding, soaking and more importantly the idea of fermentation. these can be easily served as an evening tea time snack or as a party starter, but can also be served with idli and dosa for morning breakfast.
rava vada recipe | instant rava medu vada | suji vada | sooji medu vada with step by step photo and video recipe. vada or south indian deep fried fritters are always one of the popular choices for morning breakfast and evening snacks. generally, these vada’s are prepared with a choice of lentils or a combination of lentils to prepare a crispy snack. yet it can be time-consuming and tricky to prepare with lentils hence there is a cheat version to this recipe and rava vada is one such instant version.
i have always been a huge fan of instant recipes. that does not mean i always acknowledge any instant recipes and it has to be justified when compared to its traditional counterpart. instant rava medu is one such alternative that you would easily love it when compared to the urad dal medu vada. it does not carry the complexity of grinding, soaking and no fear of fermentation. i generally prepare this with my leftover sooji upma but in this post, i have shown it from scratch. moreover, the other benefit of this recipe is the ease of shaping the vada. you may find it difficult to shape an urad based dough, but with rava it is stiff and hence can be easily shaped. it also holds the shape and hence it looks symmetric like doughnuts. therefore i would strongly recommend trying this snack and enjoying your morning breakfast or evening snack with a cup of tea or coffee.
furthermore, some more additional tips, suggestions and variants to the instant rava medu vada recipe. firstly, the medium-sized rava which is generally used for upma or any sooji based breakfast recipes is used for this recipe too. you may not get the same texture, consistency and also shape as other types of rava like bansi or fine rava. secondly, the rava based dough has to be stiff and dense when compared to the urad dal based dough. this makes it easy and simple to shape and also it holds the shape. moreover, you can use the lower part of any steel based utensil to shape it and slide it into the hot oil. lastly, if you find it difficult to shape it like a doughnut, you may shape it like a ball and deep fry it. having a hole or doughnut shape does not add any taste factor to the vada.
finally, do visit my other related breakfast recipes collection with this post on rava vada recipe. it mainly includes my other related recipes like suji ki puri, cooked rice dosa, tiffin sambar, saravana bhavana style poori kurma, oats omelette, maggi noodles, sabudana khichdi, bisi bele bath, rice flour dosa, poha 2 ways. further to these i would also like to add some more related recipe categories like,
rava vada video recipe:
recipe card for instant rava medu vada recipe:
rava vada recipe | instant rava medu vada | suji vada | sooji medu vada
Ingredients
- 2 cup water
- ½ tsp salt
- 1 tsp oil
- 1½ cup rava / semolina / suji, fine
- 1 tsp cumin
- ½ tsp pepper, crushed
- few curry leaves, chopped
- 2 chilli, finely chopped
- 2 tbsp coriander, finely chopped
- 2 tbsp lemon juice
- oil, for frying
Instructions
- firstly, in a large kadai take 2 cup water, ½ tsp salt and 1 tsp oil.
- mix well and get to a boil.
- once the water starts to boil, add 1½ cup rava stirring continuously.
- keep stirring until the rava absorbs the water.
- cover and simmer for 2 minutes or until the rava is cooked well.
- transfer the cooked rava to a large bowl.
- also add 1 tsp cumin, ½ tsp pepper, few curry leaves, 2 chilli, 2 tbsp coriander and 2 tbsp lemon juice.
- mix well making sure everything is well combined.
- now grease hand with oil and pinch a large ball sized mixture.
- roll and flatten slightly, also make a hole in the centre.
- deep fry the vada in hot oil keeping the flame on medium.
- stir occasionally, until the vada turns golden brown and crisp.
- drain off to remove excess oil.
- finally, enjoy rava vada with tomato sauce or chutney.
Nutrition
how to make rava vada with step by step photo:
- firstly, in a large kadai take 2 cup water, ½ tsp salt and 1 tsp oil.
- mix well and get to a boil.
- once the water starts to boil, add 1½ cup rava stirring continuously.
- keep stirring until the rava absorbs the water.
- cover and simmer for 2 minutes or until the rava is cooked well.
- transfer the cooked rava to a large bowl.
- also add 1 tsp cumin, ½ tsp pepper, few curry leaves, 2 chilli, 2 tbsp coriander and 2 tbsp lemon juice.
- mix well making sure everything is well combined.
- now grease hand with oil and pinch a large ball sized mixture.
- roll and flatten slightly, also make a hole in the centre.
- deep fry the vada in hot oil keeping the flame on medium.
- stir occasionally, until the vada turns golden brown and crisp.
- drain off to remove excess oil.
- finally, enjoy rava vada with tomato sauce or chutney.
notes:
- firstly, make sure to stir the rava will in water else there are chances for lumps to form.
- also, shape the vada to your choice to make it look attractive.
- to make it extra crisp, you can add 1 tbsp rice flour while forming the dough.
- finally, rava vada recipe tastes great when served hot and crispy.