Sooji Pakoda Recipe / Instant Rava Pakoda Recipe

Sooji Pakoda Recipe is a quick and easy recipe for deep-fried semolina fritters seasoned with spices and vegetables. It’s a great quick snack to share with unexpected guests or as a side dish for lunch or dinner. By adjusting the batter consistency, the same batter can be used to make rava uttppam or instant rava vada.

The suji pakora recipe is very simple and easy to make, but there are some tips and variations to make it perfect. To begin, I’ve included finely chopped onions in this recipe to add flavour. This can be supplemented with finely chopped capsicum, sweet corn, and even beans. You can also leave out the onions for a no-onion, no-garlic recipe. Second, I used regular bombay rava or upma semolina, which I would strongly recommend. You can use fine rava or even bansi rava, but the end result will not be the same. Finally, deep fry these pakoras on a medium to low heat for crisp and even cooking.

AuthorManita

Yields15 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins

 ¾ cup rava / semolina / sooji ( coarse )
 ¼ cup curd / yogurt
 1 green chilli ( finely chopped )
 ½ tsp ginger paste
 few curry leaves ( chopped )
 2 tbsp coriander ( finely chopped )
 1 tsp cumin / jeera
 hing / asafoetida
 ½ tsp salt
 ½ cup water
 ¼ tsp baking soda
 oil for frying

1

To begin, place 3/4 cup rava in a large mixing bowl.

2

1/4 cup curd, 1 chilli, 1/2 teaspoon ginger paste, a few curry leaves, and 2 tablespoons coriander

3

1 tsp cumin, 2 tbsp onion, pinch hing, and 1/2 tsp salt

4

Mix thoroughly, ensuring that the batter is slightly watery.

5

Allow for 10 minutes of resting time, or until the rava absorbs and swells.

6

After 10 minutes, the batter will thicken slightly.

7

Now, gently fold in 1/4 tsp baking soda.

8

Drop a small ball of batter into the hot oil.

9

Fry the pakoda on medium heat, stirring occasionally, until golden and crisp.

10

To absorb excess oil, drain the pakoda over a kitchen towel.

11

Finally, serve the suji pakoda with tomato sauce or coconut chutney.

Ingredients

 ¾ cup rava / semolina / sooji ( coarse )
 ¼ cup curd / yogurt
 1 green chilli ( finely chopped )
 ½ tsp ginger paste
 few curry leaves ( chopped )
 2 tbsp coriander ( finely chopped )
 1 tsp cumin / jeera
 hing / asafoetida
 ½ tsp salt
 ½ cup water
 ¼ tsp baking soda
 oil for frying

Directions

1

To begin, place 3/4 cup rava in a large mixing bowl.

2

1/4 cup curd, 1 chilli, 1/2 teaspoon ginger paste, a few curry leaves, and 2 tablespoons coriander

3

1 tsp cumin, 2 tbsp onion, pinch hing, and 1/2 tsp salt

4

Mix thoroughly, ensuring that the batter is slightly watery.

5

Allow for 10 minutes of resting time, or until the rava absorbs and swells.

6

After 10 minutes, the batter will thicken slightly.

7

Now, gently fold in 1/4 tsp baking soda.

8

Drop a small ball of batter into the hot oil.

9

Fry the pakoda on medium heat, stirring occasionally, until golden and crisp.

10

To absorb excess oil, drain the pakoda over a kitchen towel.

11

Finally, serve the suji pakoda with tomato sauce or coconut chutney.

Sooji Pakoda Recipe

Observations

  • First and foremost, adding onions is entirely optional. Onions, on the other hand, make vada more crispy and tasty.
  • In order to make a fluffy batter, soak the batter for at least 10 minutes.
  • Adding soda also makes the vada fluffier.
  • Finally, the suji pakoda recipe is delicious when served hot and crispy.

Also Read: Aloo Tikki Chaat Recipe