Semolina Vada, A Popular South Indian Snack

Semolina Vada

Semolina vada, also known as Rava Vada or suji vada, is believed to have originated in South India, where it's a common street food and also served in homes as a snack or appetizer. Over time, it has gained popularity across India and even internationally among lovers of Indian cuisine.
As the name suggests, it's made from semolina (suji or rava), spices, and sometimes mixed with vegetables like onions, green chilies, coriander leaves, and curry leaves. It is often enjoyed with coconut chutney or sambar, adding to its flavorful appeal. Appreciated for its crispy texture on the outside and soft, fluffy texture on the inside, semolina vada has various regional and personal variations.
So, today we're sharing the recipe for making semolina vada in our Daily Food Kitchen. The method we're going to share is quite simple. To make semolina vada, check the ingredients available in your kitchen, tick the checkboxes, and let's get started.

Ingredients

1 cup semolina (suji)
2 cups water
2 teaspoons corn flour (additional as needed)
2 green chillies, finely chopped
Handful of chopped coriander leaves
1 teaspoon chilli flakes
Salt to taste
1 teaspoon chaat masala
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
Oil for deep frying

Instructions

1. Prepare the Semolina Mixture:
   • In a non-stick deep pan over medium flame, pour 2 cups of water.
   • Add cumin seeds, turmeric powder, chilli flakes, chopped green chillies, chaat masala and salt. Stir to dissolve the spices in the water.
   • Gradually add the semolina to the pan, stirring continuously to prevent any lumps from forming.
   • Cook until the semolina absorbs all the water and the mixture reaches a dough-like consistency, similar to roti dough. It should be able to form into a ball without sticking to your hands.
2. Cool and Season the Dough:
   • Transfer the dough to a plate and let it cool down a bit until it's manageable to touch.
   • Once cooled, add the chopped coriander leaves and corn flour to the dough. Mix well to incorporate.
3. Form the Vadas:
   • Apply a little oil to your palms to prevent sticking.
   • Shape a portion of the mixture into a ball. If the mixture sticks to your hands, add a little more corn flour to adjust the consistency.
   • Gently press the ball between your palms to flatten slightly and make a hole in the center, giving it the classic vada shape.
4. Deep Fry:
   • Heat sufficient oil in a deep pan or kadai over medium heat.
   • Once the oil is hot, carefully slide the vadas into the oil. Do not overcrowd the pan.
   • Fry the vadas until they turn golden brown and are crispy on the outside.
5. Serving:
   • Drain the vadas on paper towels to remove excess oil.
   • Serve hot with your desired sauce or chutney.

This recipe combines traditional Indian flavors with the unique texture of semolina to create a delicious snack. Enjoy your Suji Vada with a side of sambar, mint chutney or tamarind chutney for a flavorful experience!