Instant Rice Flour Vada is a crispy fried snack from south India. Alternative names for this food include wada, vade, vadai and wadeh. It can either be made of pulses, flour or vegetables like potatoes, cabbage etc. ( Vegetables and other ingredients are added to improve taste and nutritive value. ) and a few basic species like cumin seeds, curry leaves, green chillis and black peppercorns.
What is Rice Flour Vada ?
This rice flour vada is a perfect combination of flavours and textures. Let’s not forget to mention they are actually super easy to make! If you have leftover rice or rice flour at home then here’s an easy recipe of tasty, crunchy and gluten-free rice flour vada loaded with flavour, that can be prepared under 15 mins. use this recipe as a wonderful evening snack with a cup of tea or coffee or they can be served along with the main course such as Dosa and Idli.
Rice flour vada
- 1 cup Rice Flour (If you don’t have rice flour, then add rice grains in a grinder jar and grind it to a fine consistency.)
- 1/2 cup Sour Curd (If you don’t have sour curd, use 1 Tsp lemon juice into the curd.)
- 1 cup Water
- salt to taste
- 2 Green Chilli
- 1 inch Grated Ginger
- 1/2 tsp Cumin powder
- 1/2 tsp Crushed Coriander Seeds (use to enhance flavour.)
- 5-6 Curry leaves optional
- 2 pinch Baking soda
- 2 tbsp Coriander Leaf (if you don’t have coriander leaves at home, use fenugreek leaves instead).
- Oil for frying.
HOW TO COOK RICE FLOUR VADA
To a large bowl, add 150 gm Rice flour (If you don’t have rice flour, then add rice grains in a grinder jar and grind it to a fine consistency.), 1\2 cup of sour curd. To that, add 150 gm of water ( water should be of room temp. ) and lastly salt to taste. Then add 1 cup of water and mix until one have a thin batter with no lumps.
Add 2 chopped green chillies and grated ginger in the batter. Mix it. Afterwards, add 1/2 Tsp of Cumin powder and 1/2 Tsp of Crushed Coriander Seeds ( it helps to enhance the flavour.) add chopped curry leaves ( curry leaves is optional here.) and stir to combine.
Transfer the batter to a pan and place it on the stove over high heat while continuing to stir. Continue to stir even though the mixture gets thicken, lower the flame and continue to cook the mixture until it forms into a soft and bouncy dough. Turn off the gas stove.
Add 2 tbsp of chopped coriander leaves (if one doesn’t have coriander leaves at home, use fenugreek leaves instead). Mix and spread the dough and let it cool down for 2 mins. Afterwards, add 2 pinch baking soda ( make sure not to use baking soda more than 2 pinches, as it will ruin the taste of the dish. ) and mix it well.
When the dough gets cool down, use the palm to knead the dough. As this is rice flour, it can get sticky on the palm, to avoid this, apply oil on the palm and knead the dough (this is completely optional but one can also add onions to the dough).
Take a small piece of dough and roll it into a ball ( make sure apply oil on your palm before rolling) then flatten a bit and make a small hole in the centre using your finger, again flatten slightly the dough. do the same process with the other dough balls.
Pour the oil to heavy bottom non-stick, when the oil turns hot, check whether the oil is sufficiently hot or not by dropping a pinch of the mixture in hot oil.
Before dropping the dough balls, turn the flame in between low and medium. gently drop one by one into the oil. After 3 mins, flip them one by one. Deep fry them until they turn golden brown.
Take them out using a spoon and drain the oil. Place them on napkin or paper towel in a plate to absorb excess oil. Repeat the process for remaining dough balls likewise.
Serve them hot along with sauce or chutneys or with the cup of tea in the evening and enjoy!
Watch this video on how easy it is to make Rice flour vada at home!
HUNGRY? click here for more awesome recipes!!