Rava Vada is a favourite South Indian snack, crispy on the outside and soft on the inside. Semolina is the main ingredient used in rava vada. This puffed fritter often accompanies a cup of tea or is frequently used for breakfast and dinner. Rava gives vada its coarse, crunchy outer layer, resulting in a lightly fluffy interior. A typical recipe for rava vada incorporates rava with components like finely diced onions, green chillies, ginger, and curry leaves in the batter, making it both fragrant and spicy. For rava vada, the first step is soaking the rava in a bit of water to soften it. After softening, the rava is mixed with finely chopped onions, green chillies, and spices, such as cumin and mustard seeds. To provide flavours with better depth, some salt and fresh cilantro are added to this mixture and the one formed shapes into small circular patties. These patties are deep-fried until golden, crisp, and browned; they make excellent snacks or appetisers. For more variations of the rava vada recipe, add grated coconut or cashews to enhance the texture and richness of the dish. The batter of the vada has to be proper so that it does not become too wet; thus, getting the right proportion of water is very important. Usually paired with coconut chutney or a tangy sambar, rava vada is a real treat full of flavour and crunch.

• 1 cup rava
• 1/2 cup yogurt
• 1/4 cup onions finely chopped
• 1/2 tsp ginger grated
• 2 sprig coriander leaves finely chopped
• 1 sprig curry leaves finely chopped
• 2 green chilies
• 1/2 tsp cumin seeds
• 11/2 tsp cooking soda
• 1/2 tsp salt
• 1 pinch hing

• Rava vada is a commonly enjoyed South Indian snack that's crispy on the outside, soft on the inside, and bursting with flavour.
• Made of semolina or rava with yogurt as well as a variety of spices, this is a delightful treat, perfect for either breakfast time or tea time or even as a side dish of a hearty meal.
• Grab 1 cup of rava or semolina which is the base for the vadas.
• Add rava along with 1/2 cup yogurt or curd.
• At this stage, you'll want to add 2 tablespoons of water or more, depending on the consistency of the mixture.
• Allow the rava and yoghurt mixture to sit for about 15-20 minutes to let the rava absorb the liquid and soften.
• Next, prepare the flavouring ingredients.
• Add ¼ cup of finely chopped onions, as this will contribute sweetness and crunch to the semolina and balance the rich flavours of the semolina.
• Peel and grate ¾ teaspoon of ginger for a sharp, spicy kick that complements all the other ingredients, then add 2 sprigs of coriander leaves, finely chopped, and 1 sprig of curry leaves, both are finely chopped to impart freshness and fragrance to the vada.
• Chop 2 green chilies for a little heat.
• Add 1/2 teaspoon of cumin seeds to this mixture.
• Add in ¼ teaspoon of soda-bi-carbonate.
• Add salt to taste, along with a pinch of hing or asafoetida, which adds a nice subtle, umami flavour and helps digest.
• Mix everything to a thick dough once all the ingredients are mixed.
• Take small portions of the dough and roll them into balls, then flatten them slightly with your palms.
• Use your thumb to make a hole in the centre of each flattened dough ball to give it that classic Vada shape. That way, when it is fried, it will get crispy all over, but it will cook evenly inside.
• Heat oil in a deep frying pan over medium flame. When the oil is heated, gently slide the shaped vadas into the hot oil. Fry them in batches so as not to overcrowd the pan. Fry the vada until it is golden brown and crispy on both sides, which should take around 3-4 minutes.
• You can flip them while they are frying to ensure both sides are evenly cooked. Once it is done, take out the vadas from the oil and blot it on some paper towels to remove excess oil.
• Serve this crispy, golden rava vadas piping hot with coconut chutney or sambar to relish the authentic South Indian snacking experience.