- 1 cup Rice flour
- 1 cup Rava / semolina (fine)
- 5 to 6 sprigs of curry leaves
- 4 tbsp of hot oil
- 3 to 4 medium-sized onions
- 6 to 7 green chillies*
- salt as required
- water as needed
- 1/4 tsp Hing / Asafoetida
- Oil for deep frying
- In a Bowl mix rice flour & soji /Rava and then mix it thoroughly with salt
- Add hot oil and then mix again, the end product will be soft and crispy!
- Add finely chopped onion and leave it for 10 to 15 minutes. Onions release water.
- Now mix all the other ingredients and add water little by little and make it into a chapati dough consistency, do not exceed the water requirement otherwise the dough when fried in oil will absorb too much oil!
- sHeat the oil and keep it on a low to medium flame. Check that the oil is hot by dropping a little dough into it, if the dough comes up immediately then the oil is in perfect state.
- Smear a little oil onto your palm or little oil on a plastic sheet, Take a lime sized ball out of the dough and flatten them on your palm or on the plastic sheet, slide it into the oil and deep-fry until they are golden brown in colour, turning it now and then for equal cooking on both sides.
- once done remove it on to a kitchen towel to absorb oil.
- Serve hot with a nice cup of tea or coffee or with coconut chutney!
This is my mum’s way of making! You can even add 3 to 4 tbsp of Maida to it, My Mum doesn’t like to add maida, she feels as using maida gives a stretch to the vada but as we love it crispy she makes it this way! This stays crispy the next day as well if anything is still left! You can add Red chilli powder and reduce green chillies and also you can add 1 or 2 tbsp of fresh coconut.