Sooji Vada Recipe: Here's How To Make This Iconically Indian Snack You Can Make At Home

Sooji vada, also known as rava vada or semolina vada, is a popular South Indian snack that's crispy on the outside and soft on the inside. Made primarily from semolina (sooji or rava), it's a delightful dish that can be enjoyed with a variety of chutneys or sauces. Whether you're craving a quick crispy snack or planning a party, learning to make sooji vada at home is a great culinary adventure. You can serve them with mint chutney, coconut chutney, or tomato ketchup. This easy recipe is by Swasthi Shreekanth. So here’s a step-by-step guide to help you master this delicious treat:

How To Make Sooji Vada:

1. To make Sooji vada, start by preparing the batter. In a large mixing bowl, combine semolina, curd, chopped onion, green chillies, grated ginger, chopped coriander leaves, baking soda, cumin seeds, curry leaves, and salt. Mix all the ingredients well.

2. Gradually add water little by little to form a thick batter. The batter should be thick enough to scoop with a spoon but not too runny.

3. Let the batter rest for about 20-30 minutes. This allows the semolina to absorb moisture and the flavours to meld together, resulting in softer vadas. After resting, check the consistency of the batter. If it has become too thick, add a little water and mix gently.

4. Heat oil in a deep frying pan or kadai over medium heat. Wet your hands with water to prevent sticking, take a small portion of the batter, and shape it into a ball. Flatten it slightly to form a disc shape. Then make a hole in the centre.

5. Carefully slide the shaped vadas into the hot oil, one by one. Fry them in batches depending on the size of your frying pan, but avoid overcrowding. Fry the vadas on medium heat, turning occasionally, until they turn golden brown and crispy on all sides.

6. Once fried, remove them using a slotted spoon and place them on tissue papers to drain excess oil.

7. Sooji vadas are best enjoyed hot and crispy. Serve them with coconut chutney, mint chutney, or tomato ketchup.

Tips for Perfect Sooji Vadas:

i) Ensure the batter is thick enough to hold its shape when you fry them. Adjust water as needed.

ii) Resting the batter is crucial for softer vadas. It allows the semolina to absorb moisture and enhances the flavours.

iii) Fry the vadas on medium heat to ensure they cook through evenly and become crispy.

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