Instant Rava Medu Vada

Rava Medu Vada is a beloved dish in Indian cuisine, known for its delightful texture and flavor. Traditionally made from urad dal (split black gram), these deep-fried fritters have found a special place in South Indian breakfast menus, often served alongside coconut chutney and sambar. However, the emergence of the "instant" rava vada has revolutionized this classic recipe, making it more accessible and quicker to prepare without compromising on taste.

Dive into the delicious world of Crispy Instant Rava Medu Vada, a popular South Indian snack! Made with semolina, yogurt, and aromatic spices, these fritters are quick to prepare and guaranteed to impress. Perfectly crispy on the outside and fluffy inside, they pair wonderfully with coconut chutney and sambar. Whether for breakfast or a festive gathering, these vadas are a must-try. Elevate your culinary skills today! #RavaMeduVada #IndianCuisine #SnackTime #Foodie #CookingAtHome #EasyRecipes #CrispyVada

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Ingredients

1 cup semolina (rava)

½ cup yogurt (plain)

½ cup water (adjust as needed)

½ teaspoon baking soda

½ teaspoon salt (or to taste)

1 small onion, finely chopped

1 green chili, finely chopped

1 teaspoon grated ginger

2 tablespoons curry leaves, chopped

2 tablespoons coriander leaves, chopped

Oil for frying

Instructions

In a mixing bowl, combine semolina, yogurt, baking soda, and salt. Mix well.

Gradually add water to the mixture to form a smooth batter. It should be thick but pourable; adjust the water as needed.

Fold in finely chopped onion, green chili, grated ginger, curry leaves, and coriander leaves. Mix until well incorporated.

Heat oil in a deep frying pan over medium heat.

Wet your hands or use a small bowl of water to prevent sticking. Take a small portion of the batter, flatten it into a disc shape with a hole in the center, and carefully drop it into the hot oil.

Fry the vadas in batches, ensuring they don't overcrowd the pan. Cook until golden brown and crispy on both sides (about 3-4 minutes per side).

Remove from oil and drain on paper towels to absorb excess oil.

Serve hot with coconut chutney or sambar for dipping.

Prep Time: 15 mins | Total Time: 30 mins | Servings: 4