Golden, crunchy semolina fritters with ginger, chili, and fresh coriander – perfect with chutney or coffee!
Ingredients
- 1 cup (200g) fine rava/sooji (semolina)
- 1-inch piece ginger, thinly sliced
- 1 green chili, sliced (adjust to taste)
- 1/2 handful coriander leaves, chopped
- 2 tsp salt
- 2 tsp chili flakes (optional for extra heat)
- 50ml oil (for mixing batter)
- 500ml oil (for deep frying)
- Water as needed (for boiling)
Instructions
1. Prepare the Batter
- Boil 1.5 cups water in a pot. Add 50ml oil and salt.
- Reduce heat to low, slowly whisk in rava until it forms a thick dough (like mashed potatoes).
- Remove from heat, cover, and rest for 10 minutes.
2. Mix Flavors
4. Add ginger, green chili, coriander leaves, and chili flakes. Mix well.
3. Shape & Fry
5. Wet hands, take small portions, flatten into patties (or donut shapes).
6. Heat 500ml oil on medium. Fry vadas in batches until golden brown (3-4 minutes per side).
4. Serve
7. Drain on paper towels. Serve hot with coconut chutney or sambar.
Tips
- For extra crispiness: Add 1 tbsp rice flour to the batter
- Prevent sticking: Keep hands wet while shaping
- Make ahead: Batter stays good for 2 hours (cover with damp cloth)
Storage: Best fresh, but can be reheated in an air fryer (5 mins at 350°F)
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