Rava Vada Recipe | Instant Rava Vada

rava vada recipe

Rava Vada Recipe: A quick and easy way to make traditional medu vada with semolina or sooji It has the same shape, taste, and texture as the original, but without the hassle of grinding, soaking, and, most importantly, the fermentation concept. These can be served as an evening tea time snack or as a party starter, but they can also be served with idli and dosa for breakfast in the morning.

These rava vada are a quick evening snack that is also simple to make. You can also serve them as an after-school snack to children. Because they are made of rava, they have a nice crisp texture and a delicious flavour. There are many different types of vada made in south India, and this is one of them.

Depending on the quality of the rava, you will need to add the appropriate amount of curd when making the vada mixture. If the vada mixture contains less moisture, the vada will become hard or dense. Second, do not overfry them because they will become too crisp and hard.

Rava vada can be accompanied by coconut chutney, pudina chutney, sandwich chutney, mint coriander chutney, or tomato ketchup.

Vada, or deep-fried fritters from South India, is a popular choice for breakfast and evening snacks. In general, these vadas are made with a single lentil or a combination of lentils to create a crispy snack. However, preparing with lentils can be time-consuming and difficult, so there is an instant version of this recipe, and rava vada is one such instant version.

I’ve always been a big fan of quick recipes. That is not to say that I always approve of instant recipes; they must be justified in comparison to their traditional counterparts. When compared to urad dal medu vada, instant rava medu is one such alternative that you will undoubtedly enjoy. It lacks the complexities of grinding and soaking, and there is no fear of fermentation. I usually make this with leftover sooji upma, but I made it from scratch for this post. Another advantage of this recipe is the ease with which the vada can be formed. It may be difficult to shape a urad-based dough, but rava is stiff and thus easily shaped. It also retains its shape, giving it a symmetric appearance similar to doughnuts. As a result, I highly recommend trying this snack for your morning breakfast or evening snack with a cup of tea or coffee.

In addition, some additional tips, suggestions, and variations to the instant rava medu vada recipe. To begin, the medium-sized rava that is typically used in upma or other sooji-based breakfast recipes is also used in this recipe. Other types of rava, such as bansi or fine rava, may not have the same texture, consistency, or shape. Second, the rava-based dough must be stiffer and denser than the urad dal-based dough. This makes shaping easy and simple, and it also holds the shape. Furthermore, you can shape it with the lower part of any steel-based utensil and then slide it into the hot oil. Finally, if shaping it into a doughnut is too difficult, shape it into a ball and deep fry it. A hole or doughnut shape does not improve the taste of the vada.

You can also my other Indian Street Food Collection, it Includes various delicious recipes such as Pav BhajiDahi VadaMasala DosaAloo Tikki Chaat and So on.

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Rava Vada Recipe Card:

rava vada recipe

Rava Vada Recipe

Rava vada are a deep fried snack made of semolina, yogurt , onions and other basic ingredients. These are eaten as a snack with some chutney or can be had plain with tea.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course snacks
Cuisine South Indian
Servings 12 servings
Calories 100 kcal


  • 2 cups water
  • 1/2 tsp salt
  • 1 tsp oil
  • 1½  cup  rava / semolina / suji   (fine)
  • 1 tsp  cumin
  • 1/2 tsp  pepper   (crushed)
  • few curry leaves   (chopped)
  • 2 chilli   (finely chopped)
  • 2 tbsp coriander   (finely chopped)
  • 2 tbsp  lemon juice
  • oil  (for frying)


  • To begin, combine 2 cup water, 1/2 teaspoon salt, and 1 teaspoon oil in a large kadai.
  • Bring to a boil after thoroughly mixing.
  • When the water begins to boil, add 112 cup rava, stirring constantly.
  • Continue to stir until the rava absorbs the water.
  • Cover and cook for 2 minutes, or until the rava is tender.
  • Place the cooked rava in a large mixing bowl.
  • Also add 1 teaspoon cumin, 1/2 teaspoon pepper, a few curry leaves, 2 chilies, 2 tablespoons coriander, and 2 tablespoons lemon juice
  • Mix thoroughly to ensure that everything is well combined.
  • Grease your hand with oil and pinch a large ball of the mixture.
  • Make a hole in the centre of the roll and flatten it slightly.
  • Deep fry the vada in hot oil over medium heat.
  • Stir frequently until the vada is golden brown and crisp.
  • To remove excess oil, drain.
  • Finally, rava vada can be served with tomato sauce or chutney.
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  • To begin, make sure to stir the rava will in water, otherwise lumps may form.
  • Also, shape the vada to your liking to make it more appealing.
  • You can add 1 tbsp rice flour while forming the dough to make it extra crisp.
  • The mixture should be thick but not dry; otherwise, the rava vada will become hard.
  • If the mixture appears too thick, add 1 to 2 tablespoons more water.
  • Allow for a 20- to 15-minute rest period.
  • As needed, add curd. There is no need to add water. If the curd is too thick, add some water.
  • Finally, the rava vada recipe is delicious when served hot and crispy.

If you made this recipe, please be sure to rate the recipe and comment how it was 🙂 You can also Sign up for my email newsletter for more delicious vegetarian recipes