Rava Vada Recipe

Make the crispest, softest Rava Vadas with this step-by-step recipe.
Rava Vada

How to make lip-smacking Rava Vada Snack?

Rava Vada Recipe – Easy procedure with step-by-step photos. Vada is a extremely popular snack / breakfast dish originating in South India. The original Medu Vada (Or Ulunthu Vadai in Tamil) is served for breakfast along with Idlis. For those of you who aren’t aware of Vadas – these look like donuts but are actually spicy. The outer portion is a crispy fried texture with a soft inner. This combination is why we would nominate the humble Vada as one of India’s elite dishes to the world 🙂

The Rava Vada Recipe that we have here uses Rava (Sooji in Hindi) or Semolina as the main ingredient for the Vada. Rava brings in a different flavor to this popular South Indian snack. We’ve used Onions and Green Chillies – Onions for that chewiness and green chillies to add that spiciness to the Vada. You can choose not to use Onions and only go for green chillies.

We would like to note that the quality of the Rava determines how soft (on the inside) and how crisp (on the outside) will the Vada turn out to be. Curd is generally used in a batter based recipe that has Rava as the main ingredient. Rava is a little rigid and provides resistance to a batter based dish such as this Vada or Idli. So we use Curd to help leaven the batter allowing it to rise. Use small batches of the batter to begin with and test to see how the Vada turns out. This will help determine the frying time of the Vada, a little better. In our case since the pan was small, we fried only about 1-2 Vadas at a time. Frying multiple Vadas is dependant on the pan that you are using.

Rava Vada Recipe 1
Make these Rava Vadas as a snack or cook it up as a breakfast along with Idli, Dosa or Upma.

Rava Vadas doesn’t need any side-dish as kids (and grown-ups) will devour it within minutes :-). However, if you want to complete the meal, then serve these Rava Vadas with some spicy Sambar or the favorite South Indian side-dish: Coconut Chutney (See Coconut Chutney Recipe here).

You can also check out these other Chutney recipes that you can use as side-dish for Rava Vadas:

Check out other snacks recipes here:

Goli Baje (Mangalore Bajji Recipe) – Has a crispy outer like the Vada but has a slightly elastic inner
Sweet Potato Vada Recipe

These Vadas are a perfect snack for an evening along with some piping hot Coffee or Chai. You can also combine this for a morning breakfast along with Idli, Dosa or Upma.

Ok over to you now. Make these lovely Rava Vadas and home and let us know your feedback.

Recipe for Rava Vada, along with step-by-step photos, below.

Rava Vada

Rava Vada Recipe

Make the crispest, softest Rava Vadas with this step-by-step recipe.
5 from 1 vote
Prep Time 40 mins
Cook Time 4 mins
Course Snacks
Cuisine South Indian
Servings 12 Vadas
Calories 135 kcal


  • mixing bowl
  • kadai


  • 1 cup rava need not to be roasted
  • 1 teaspoon cumin seeds
  • 1 teaspoon pepper seeds
  • 1 cup onion finely chopped
  • 1 cup curd
  • 2 nos green chillies finely chopped
  • 1 inch ginger finely chopped
  • 2 tablespoon coriander leaves finely chopped
  • 2 tablespoon curry leaves
  • 1 pinch baking soda
  • 1 pinch salt as per requirement
  • 6 tablespoons oil for frying, as per requirement

How to make:

  • Add the cup of rawa in the mixing bowl.
    Rava Vada making
  • Add cumin seeds and pepper in the bowl.
    Rava Vada making
  • Then add onion, chillies, ginger, coriander and curry leaves.
    Rava Vada making
  • Add the required salt.
    Rava Vada making
  • Add curd and baking soda to the mixture (use the same cup which you have measured rava)
    Rava Vada making
  • MIx thoroughly and also check the salt consistency. Rest for half an hour. Dont add water to the dough.
    Rava Vada making
  • After half an hour, dip your hand in water and take a small ball from the dough and make it as flat.
    Rava Vada making
  • Put a hole in the middle of the dough.
    Rava Vada making
  • Heat the oil in the kadai and put the dough in it.
    Rava Vada making
  • Allow to fry for 20 seconds.
    Rava Vada making
  • Then remove from the kadai and turn back to fry on the other side.
    Rava Vada making
  • Both sides now should be fried completely, and they should be crispy.
    Rava Vada making
  • Put the tissue paper in the plate and place the vada on it to absorb the excess oil.
    Rava Vada making
  • Yummy crispy vada is ready to serve with tea or coffee.
    Rava Vada making


Dip your hands in water every time you are taking balls from the dough. Only then the dough will not be sticky. 

Nutrition / Calories (Estimate only)

Nutrition Facts
Rava Vada Recipe
Amount Per Serving
Calories 135 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 37mg2%
Potassium 85mg2%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 211IU4%
Vitamin C 100mg121%
Calcium 54mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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