Craving a crispy, flavorful Indian snack that's surprisingly easy to make? Look no further than semolina vada! This delicious recipe skips the traditional curd (yogurt), offering a quicker and equally satisfying result. Forget soggy textures; these vadas achieve a perfect golden-brown crispiness thanks to a simple yet effective technique. They're incredibly versatile, perfect for a quick breakfast, a satisfying teatime snack, or even a delightful addition to your next brunch spread. The delightful blend of spices creates a taste explosion in every bite, leaving you wanting more.
Forget complicated recipes and lengthy processes! This version of the classic semolina vada is surprisingly simple, requiring minimal ingredients and effort. Get ready to tantalize your taste buds with a crispy, flavourful treat, and prepare to be amazed by how easy it is to achieve restaurant-quality results at home. Let's dive into the step-by-step guide below and make these delicious vadas together.
Tools Needed
- Pot
- Plate
- Mixing bowl
Ingredients
- Water: 3 cups
- Semolina (Sooji): 1 1/2 cups
- Ginger: small chopped
- Green chilies: small chopped
- Green coriander: small chopped
- Crushed red chili (Chili flakes)
- Salt
- Oil: 2 tablespoons
Step-by-Step Instructions
Step 1. Prepare the Semolina Batter
- Boil 3 cups of water. Add small chopped ginger, green chilies, green coriander, crushed red chili flakes, and salt.
- Once boiling, add 1 1/2 cups of semolina and mix well until it swells (this happens quickly in hot water).
- Transfer the semolina mixture to a plate containing 2 tablespoons of oil. Let it cool slightly (don't let it cool completely).
- Knead the mixture like a dough, oiling your hands to prevent sticking.
Step 2. Shape the Vadas
- Shape the dough into vada (small patties).
Step 3. Fry the Vadas
- Fry the vadas in hot oil over medium heat until golden brown and crispy.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- This recipe is made without curd, yet it tastes delicious!
- Serve with sambar and chutney.
Nutrition
- N/A
FAQs
1. Can I use regular semolina (rava) instead of fine semolina?
Yes, you can! However, fine semolina will result in a smoother, crispier vada. Regular semolina might make them slightly coarser.
2. What if my vadas are not crispy enough?
Ensure your oven is preheated properly and that the baking temperature is high enough. Also, make sure the semolina mixture isn't too wet. Slightly drier batter leads to crispier vadas.
So there you have it – crispy, flavorful semolina vadas made easy, without the need for curd! This recipe proves that delicious Indian snacks can be both simple and satisfying. Enjoy these delightful treats as a snack, breakfast, or part of a larger meal – your taste buds will thank you!