Rava Vada Tomato Peanut Chutney | Suji Medu Vada
Rava Vada (Suji Medu Vada) is a crispy and delicious South Indian snack made from semolina (suji) and spices. Paired with a flavorful Tomato Peanut Chutney, this dish is a perfect combination of crunch and tangy goodness. Ideal for breakfast or as an evening snack with a cup of tea!
Ingredients
Rava Vada
- Oil (तेल) – 3 tbsp
- Asafoetida (हींग) – ½ tsp
- Mustard seeds (सरसों दाना) – 1 tsp
- Cumin (जीरा) – 1 tsp
- Black pepper, crushed (कुट्टी काली मिर्च) – 2 tsp
- Curry leaves (कड़ी पत्ता) – handful
- Ginger, grated (घिसी हुई अदरक) – 2 tsp
- Green chilli, chopped (हरि मिर्च) – 2 nos
- Chilli Flakes (कुट्टी मिर्च) – 2 tsp
- Water (पानी) – 2 cups
- Salt (नमक) – 1 tsp (approx.)
- Semolina (सूजी) – 1 cup
- Coriander leaves, chopped (ताज़ा धनिया) – handful
- Oil (तेल) – for deep frying
Tomato Peanut Chutney
- Oil (तेल) – 3 tbsp
- Asafoetida (हींग) – ½ tsp
- Peanut (मूँगफली) – ⅓ cup
- Onion, small (प्याज़) – 1 no
- Ginger (अदरक) – a tiny piece
- Garlic cloves (लहसुन) – 4-5 nos
- Curry leaves (कड़ी पत्ता) – handful
- Tomato, medium (टमाटर) – 5-6 nos
- Salt (नमक) – to taste
- Kashmiri chilli powder (कश्मीरी मिर्च पाउडर) – 1 tbsp
For Tempering Chutney
- Oil (तेल) – 1 tbsp
- Mustard seeds (सरसों दाना) – ½ tsp
- Urad dal (उड़द दाल) – 2 tsp
Instructions
- For Rava Vada, heat some oil in a pan, then add asafoetida, mustard seeds, cumin, crushed black pepper, curry leaves, grated ginger, and chopped green chilies. Sauté until fragrant. Then, add chili flakes, water, and salt, and bring it to a quick boil.
- After the mixture comes to a boil, add Rava and fresh coriander. Cook on a low flame, stirring continuously, until it firms up like a dough. Transfer and spread it on a plate to cool.Once the mixture has cooled enough, make round balls, flatten them slightly, and poke a hole in the center with your finger. Deep fry until golden brown and serve with tomato peanut chutney.
- Tomato Peanut Chutney, For the chutney, heat some oil in a pan. Temper with asafoetida, peanuts, onion quarters, roughly chopped garlic, and ginger. Toss on high heat for a while, then add curry leaves, tomatoes, salt, and Kashmiri chili powder. Cook until the tomatoes soften.
- If the tomatoes aren’t sour enough, add lemon juice to the chutney towards the end. Transfer the mixture to a plate and let it cool. Blend it without adding water until smooth. Your tangy, savory, and scrumptious chutney is ready.
Tried this recipe?Let us know how it was!