Ingredients

The following ingredients have 4 Servings
  • 1 cup rice flour
  • 1/2 cup rava (/ semolina )
  • 1/4 cup all purpose flour (/ maida)
  • 1/2 tsp asafoetida
  • 1/2 tsp salt (or as required)
  • 3 tbsp vegetable oil
  • 1/2 cup onion (chopped )
  • 1/4 cup ginger (chopped )
  • 1 tbsp green chili (chopped )
  • 2 tbsp cilantro (chopped )
  • 2 tbsp curry leaves (chopped)
  • 1/3 cup water (+2 tbsp of water if needed)
  • 2 cups vegetable oil (for frying)

Instruction

  • In a mixing bowl, add all purpose flour, rice flour, rava, asafoetida, salt, and vegetable oil.
  • Rub the flour for 2 minutes or until the oil incorporated well with the flour.
  • Now toss in chopped onion, ginger, green chili, cilantro, and curry leaves. And combine well.
  • Add water little at a time to make a thick stiff dough. Set aside for 15 minutes.
  • It becomes pliable after 15 min, once the onion leaves out moisture to the dough.
  • Divide the dough 20 equal size balls.
  • Over a wax paper, pat a ball into a flat circles. If it brittles or cracks in the edges, then sprinkles little water to make the dough pliable.
  • Over medium heat, place a deep frying pan and add vegetable oil.
  • When it reaches 350F-test by dropping a tiny bit of dough to the oil, it is the right temperature when it sizzles, rises, and floats on the surface-add the vada one by one but without crowding the pan.
  • And deep fry them until it becomes crispy and golden brown in color.
  • Serve hot with coconut chutney.