By Aditi Saraswat
November 1, 2026
These instant rava vadas get their crunch from semolina, whereas yoghurt keeps the batter moist and adds a light tang. Chopped onions, curry leaves, ginger and green chillies give it savoury depth, making them a suitable breakfast when there is no time to ferment the batter overnight.
1 cup semolina (rava) ½ cup thick yoghurt ¼ cup water, as needed 1 small onion, finely chopped 1 green chilli, finely chopped 1 tablespoon chopped coriander leaves 1 teaspoon grated ginger ½ teaspoon cumin seeds ½ teaspoon crushed black pepper 8–10 curry leaves, chopped ½ teaspoon baking soda Salt to taste Oil for deep-frying
In a bowl, mix semolina, yoghurt and salt. Slowly add water to make a thick and lump-free batter.
To this, add chopped onion, green chilli, ginger, coriander, curry leaves, cumin seeds and crushed pepper to give it a savoury, aromatic bite.
Let the batter rest for about 10 to 15 minutes so that semolina absorbs the moisture. Add a little water if the batter becomes too thick.
Mix in baking soda just before frying. Take small portions of the batter, flatten it gently and make a hole in the centre so that it gets cooked evenly.
Slide the vadas into medium-hot oil and fry in small batches. Turn occasionally until it turns golden brown and crisp from both sides.