Rava Vada

Published under: Vada

A simple evening/teatime snack, vadas are extremely popular across India, especially South India, where it is often served with different varieties of chutney.
Rava Vada

Bombay Rava – 2 cups, sieved
Urad Dal – 1 tblsp + 1 tblsp
Black Peppercorns – 1 1/2 tsp
Cumin Seeds – 1 1/2 tsp
Ghee – 1 tblsp
Salt – 1 tsp
Asafoetida Powder – 1 tsp
Rice Flour – 2 tblsp
Oil – 250 ml
Curry Leaves – few

1. Soak 1 tblsp of dal in water for 15 to 30 minutes.
2. Fry the remaining 1 tblsp dal till golden and grind to a powder.
3. Combine and grind the peppercorns and cumin seeds to a coarse powder.
4. Combine the rava, urad dal, salt, asafoetida powder, cumin peppercorn powder and ghee in a bowl.
5. Add the ground dal powder and enough water.
6. Mix well and keep aside for 45 minutes.
7. Add curry leaves and mix well again.
8. Take a small ball of the dough and lightly dip them in rice flour.
9. Roll it into small puris.
10. Heat oil in a pan over medium flame.
11. Fry the vadas till light golden brown and remove.
12. Drain excess oil.
13. Serve.

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Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

1 comment

versha March 6, 2010 - 3:58 am



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