Rava pakodas recipe is a deep-fried snack that is made with semolina. Prepared using ginger, coriander, green chilies and a bit of onion. Rava pakodas give us a good break from the regular fritters(pakodas) that are made using gram flour (Besan).
To make rava pakoda we need rava. I am using a fine rava. In case you don’t have fine rava you may just grind regular rava, that is it. Some farm fresh ingredients such as onion, coriander, green chilies, and ginger are used to flavor rava pakoda. Rava along with other ingredients is soaked in water and yogurt for some time.
Other rava recipes that you may like: instant appam, stuffed appe, mini idli, rava idli etc.
1. Add required ingredients in a mixing bowl : In a mixing bowl add 1 cup fine semolina, 1 finely chopped onion, 2 finely chopped green chilies, a handful of chopped coriander; 1 teaspoon finely chopped ginger, 1 teaspoon red chili flakes, salt to taste and 1/4 teaspoon baking soda. Add 1/4 cup yogurt and 1/4 cup water.
2. Mix and let it rest for 15-20 minutes : Mix everything well. Cover it and let it rest for some 15 to 20 minutes. After 15 20 minutes check the seasoning and the consistency. Once the batter has rested well, semolina will puff up. Check the seasoning and the consistency. If required as little more water. We want a dropping consistency of the batter.
3. Deep Fry rava pakoda : Heat enough oil in a deep pan. Drop small portions of the batter in hot oil. Do not overcrowd the oil. Fry pakoda on a medium flame, till they turn golden brown. Flip them occasionally.
4. Bon appétit : Serve rava pakoda with green chutney
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
1. Add required ingredients in a mixing bowl
In a mixing bowl add 1 fine semolina, 1 finely chopped onion, 2 chopped green chillies, handful of chopped coriander; 1 teaspoon finely chopped ginger, 1 teaspoon red chilli flakes, salt to taste and 1/4 teaspoon baking soda. Add 1/4 cup yogurt and 1/4 cup water.
2. Mix and let it rest for 15-20 minutes
Mix everything well. Cover it and let it rest for some 15 to 20 minutes.
After 15 20 minutes check the seasoning and the consistency. Once the batter has rested well, semolina will puff up. Check the seasoning and the consistency. If required as little more water. We want a dropping consistency of the batter.
3. Fry rava pakoda
Heat enough oil in a deep pan. Drop small portions of the batter in hot oil. Do not over crowd the oil. Fry pakoda on a medium flame, till they turn golden brown. Flip them occasionally.
4. Bon appétit
Serve rava pakoda with green chutney
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