Rava Vada

Ingredients

• - 1.5 cups fine semolina (rava)
• - 1 onion finely chopped, 2 green chillies, 1 tbsp ginger, coriander and 1/4 cup yogurt
• - Oil for deep frying
• - Salt to taste
• - Coconut chutney and sambar to serve

Method

1. About vadai: Vadai is the crispy South Indian lentil fritter — crispy outside, soft inside, fragrant with spices. Made from fine semolina (rava). Famous in All Tamil Nadu. Instant vada with no soaking — made with semolina
2. Soak dal: Wash 1.5 cups fine semolina (rava) 3 to 4 times. Soak in cold water for 4 to 5 hours minimum.
3. Drain very well: Drain completely in a colander for 10 minutes. Excess water makes vadai fall apart during frying.
4. Grind: Grind drained dal with minimal water to a thick, slightly coarse paste. The batter should hold its shape when scooped. Test — drop a ball in water, it should float.
5. Add flavourings: Add 1 onion finely chopped, 2 green chillies, 1 tbsp ginger, coriander and 1/4 cup yogurt, 1 tablespoon coriander, salt and a pinch of asafoetida. Mix with your hand to aerate.
6. Chill: Cover and refrigerate 20 to 30 minutes. Cold batter shapes much better.
7. Heat oil: Pour oil in a deep pan to 8 cm depth. Heat on medium. A small piece of batter should rise to the surface in 3 to 4 seconds.
8. Shape: Wet both palms. Take a lemon-sized portion. Flatten to a round. For medu vada, poke a hole through the centre with your wet thumb.
9. Fry: Lower shaped vadai into oil. Fry 4 to 5 at a time on medium heat, 3 to 4 minutes per side until deep golden-brown.
10. Drain and serve: Drain on paper towels. Serve immediately with coconut chutney and sambar. Vadai goes soft within 15 minutes — always serve fresh.