Rava (Semolina/Sooji) Vadas

During my college days I hardly entered the Kitchen….it was one of those things….Mom thought that I had to do what I had to do in college , study and hang out with friends.

My Mom is an amazing cook…during her healthy days, she was known for her cooking skills…You name it and she can make it…her recipe diary is going to be my inheritance from her…she would throw these huge parties for 30-40 people at home…and then plan her menu so delicately keeping in mind every guest…it was just plain fun watching her do all this.Knowing her…everyone wondered what I would do,after marriage…would I turn out to be like her…ha  ha…I still do not know…but from what Iv heard…some of her cooking skills have rubbed off on me…though I consider myself a novice in this area.

I love to cook but more than that I love to experiment and I study my guests well before they come in order to make sure they don't just eat, but enjoy their meal well.

One of my snacks that is always a hit with my guests is the Sooji Vada. I got this recipe from Mom…but when compared I still don't think it turns out as well as hers,but there is no harm in trying , is there?

I have decided to add recipes to my blog, may by be this will be my recipe guide some day .Will also create a new blog for it later on…but for now….lets serve up some hot vadas.Amma this one is for you ;)

 

Ingredients:

Medium Sized Potatoes 4-5

Sooji/ Coarse Semolina  2 cups

Plain yogurt- 1 tbsp

Hing/asafetida- a pinch(optional)

Curry leaves, Coriander/Cilantro leaves, Green chilies- finely chopped

Finely grated coconut- 1 tsp (optional)

Salt to taste

Method:

Boil the potatoes and mash them. Now add the Semolina, remember, the semolina should be equal or more in quantity to the mashed potatoes. Too much potatoes and less semolina can result in the vadas absorbing excessive oil. Now add all the other ingredients and mix to form a batter adding little water, enough for the vadas to take a firm shape. Too much water can lead to two things, one, you will not be able to give the vadas a firm consistency, two, again it will absorb a lot of oil. Keep aside for 20-30 minutes.

Now heat some oil in a pan for frying, when ready fry the vadas till they turn golden brown in color, always fry in medium high heat setting to make sure the vadas get cooked inside as well as outside. If the batter sticks to your hand as you drop it in the hot oil, you can wet your hands very lightly before making balls.

Can enjoy it as is or like I recently learnt that it tastes very good with some green mint chutney too, thanks to Abhi!