Rava Vada/Semolina vada

Rava vada are very easy to prepare. No soaking and grinding required for this recipe. They can prepare instantly. The outcome of the recipe is how you mix the batter. The batter shouldn’t be too runny or too thick. You need to add baking soda for the perfect result. Baking soda and yogurt help for quick fermentation. So, the vadas crisp from outside and fluffy inside. Try this recipe and let me know your feedback.

Prep Time : 5 mins     Cooking Time : 15 mins     Soaking Time : 20 mins


Rava/Semolina : 1 cup

Yogurt : 1/2 cup

Green chilies : 2 finely chopped

Ginger : 1/2 inch finely chopped

Onion : 3 tbsp (finely chopped)

Coriander leaves as needed

Baking Soda : 1/2 tsp

Salt to taste

Oil for frying vadas


  1. Cut the onion, green chilies, ginger, coriander leaves set a side. In a mixing bowl take rava/semolina. Set ready all ingredients. Mix all ingredients except yogurt.20170109_165436

2. Now add yogurt little by little, make as a vada batter. Rest it for 20 mins.

3. Heat oil in kadai, once got heat. Apply oil in your plam, take small ball side vada batter in your palm. Make it flat, hole in the middle. Dont flat too thin or thick.  Put it in oil for deep fry on medium heat until they turn into nice golden brown and flip in between. Once done, transfer it to paper towel to squeeze out excess oil and serve with chutney or tea.



  1. You can make like flat vadas also means no need to make a hole in between of vada.

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