Sooji Rava Vadiyalu Recipe, Sooji ke papad, Bombay rava vadiyalu
Sooji Rava Vadiyalu Recipe or Bombay rava vadiyalu is one of the simple papad recipes which can be made during the summer season and served throughout the year.
Vadiyalu or sooji ke papad tastes great when served as a side dish along with sambar, rasam or with any dal recipes.
Unlike rice flour or sabudana papad, they can be made very easy with less time. The only thing we need to take care of is to stir constantly so that there are no lumps.
These rava fryums can be made less salty and make it taste great with sprinkled spice or masala powder. These not only taste with dal recipes but can be consumed as a timepass snack while watching movies.
To attract children we can add a little food colour and if we want we can make a different portion of batter and add different colours to them.
TIPS to make perfect Sooji Rava Vadiyalu Recipe:
- Sieve rava so that foreign particles or insects can be removed.
- Adding water to rava while adding to boil water, we can get rid of lump formation.
- Although we are adding water to rava, we need to stir occasionally or else lumps get formed.
- Adding 1 tbsp. the oil will help rava batter free from lumps.
- Adding little Soda will make this recipe crunchy and puffy when deep-fried.
- Greasing polythene sheet will help us to remove vadiyalu when sun-dried or else it may stick to the sheet.
- Do not put batter when its hot, or else harmful chemicals from plastic may be contaminated with our recipe.
- If you are putting the batter on cotton cloth, try to flip to another side when they semi-dry or else they stick hard.
- If sooji ke papad stick and becomes hard to remove then wet the cloth so that they can be removed. Once removed they need to get dried and be from moisture.
- During frying vadiyalu do not put them in oil for a long time, as they get burnt and change its colour and flavour.
You may also like to check other recipes:
Rava Ladoo and
Sooji Rava Vadiyalu Recipe, Sooji ke papad, Bombay rava vadiyalu.
Sooji Rava Vadiyalu Recipe or Bombay rava vadiyalu is one of the simple papad recipes which can be made during the summer season and served throughout the year.
Ingredients
- Sooji Rava – 250 gms.
- Water – 7 bowls 1 bowl = 750 ml.
- Cumin seeds – 1 tbsp.
- Thymol seeds – ½ tbsp.
- Sesame seeds – 3 tbsp.
- Salt – 2 tbsp.
- Soda – ¼ tbsp.
- Oil – 2 tbsp.
Instructions
- Clean rava and add 2 bowls of water in a vessel.
- At the same time boil 5 bowls of water in another vessel and add salt, cumin seeds, sesame seeds and thymol seeds.
- Mix all ingredients and let the water boil for 2 minutes cover with a lid.
- Add rava mix to boiling water and stir continuously till it thickens.
- Once rava batter thickens add little oil and soda and mix well. Remove from flame and let it cool.
- Put oil and water mix on polythene sheet and spread it.
- Transfer batter to another small bowl, using spatula put the batter on a polythene sheet to form circular papad.
- Sun-dry till they become semi-dry and flip to other side and sun-dry till becomes hard wafers and moisture-free.
- Once they are done, store them in an airtight container.
- When you are about to Deepfry Sooji Rava Vadiyalu Recipe add a small piece and check for oil temperature.
- When the oil is ready, deep fry Bombay rava vadiyalu till they expand in their size and transfer to another bowl.
Recipe Video
How to make Sooji Rava Vadiyalu Recipe:
- Clean and put sooji rava in a vessel. Add 2 bowls of water and keep aside.
Note: We can add sooji rava directly to boiling water but adding water and pouring it in water will avoid the formation of lumps.
- In a large vessel add 5 bowls of water, cumin seeds, thymol seeds and sesame seeds.
Note: For 1 bowl of rava add 7 bowls of water. i.e. rava:water = 1:7 ratio.
- Add salt and mix well. Cover with a lid and let the water reach boil.
- After 2 minutes of the boil, add rava and mix continuously.
- Add soda and 1 tbsp. oil and mix well.
- Once batter thickens, off the flame and lets it cool. Transfer to another small bowl.
- Sprinkle a mixture of oil and water over polythene sheet so that vadiyam comes out easy when dried.
- Sun-dry for 5-6 hours so that they semi-dry. Flip to other side and sun-dry till moisture is evaporated and become crisp wafers.
- Once Sooji Rava Vadiyalu Recipe is dried, store them in an airtight container.
Deep-frying Bombay Rava Vadiyalu:
- Add a small piece of papad to check whether the oil is heated or not, if it floats then the oil is ready to fry.
- When the oil is ready, put papads and deep fry till they expand in size.
