By P.S. Lakshmi Rao
1 cup coarse rava or soji
1/2 cup yogurt
1/4 cup chopped Onions
1 inch chopped ginger
3 green chilies chopped
1/4 cup chopped fresh coriander leaves
1 stem curry leaves torn into pieces
1/2 teaspoon cumin seeds
1/2 teaspoon salt or to taste
1/2 teaspoon coarsely crushed black pepper(optional)
1 tablespoon fresh small coconut pieces (optional)
1/4 teaspoon baking soda
2 cups oil for frying vada
Mix all the above ingredients except baking soda and oil. Set the batter aside for fifteen minutes. Add baking soda to the soji batter and mix well. Add a little water if the batter is too thick.
Pour oil into a frying pan and heat on medium high. Make lime size balls and flatten them on a small square of aluminum paper into two inch diameter discs. Make a hole with your index finger and slowly drop the vada into the hot oil and fry them both sides until light brown.
If the vadas come out dense add little more water to batter and mix well.
Note: Don’t let the batter sit for too long without frying, after adding the baking soda, because vadas will absorb too much oil.
The vadas taste very good with any chutney. These vadas are easy to make, because no soaking dal and blending.
