Who doesn’t love South Indian food? It’s healthy, delicious and easy to make, making it a favourite of many in Indian households. From crispy dosas to fluffy idlis, spicy sambhars to tangy rasams, South Indian food always brings comfort and warmth to our souls. Out of all the varieties, there is one that stands out for its unique taste and texture – semolina vada! These crispy, golden fritters are made of semolina (sooji) and are perfect for breakfast, lunch, dinner, snacks or appetiser for special occasions. Making these vadas at home can be tricky, but not anymore! If you are having trouble making semolina vada at home, don’t worry!
Also read: Mirchi Vada, Batata Vada, Kat Vada And More: 7 Street-Style Vada Recipes You Must Try
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5 Easy Tips to Make Semolina Vada at Home
1. Use fine semolina
To make perfect, crispy semolina vadas at home, you need a smooth and consistent batter which comes with fine semolina. Coarse semolina can make your dish grainy and cook unevenly which can spoil your dining experience. If you choose fine semolina, it will absorb water evenly and ensure that your vadas are smooth and delicious. So, the next time you go to the market, look for fine-grained semolina to make these delicious vadas at home.
2. Keep an eye on the consistency of the batter
The consistency of the batter plays a vital role in making the vadas crispy from the outside and soft from the inside. While making the batter, ensure that it is not too thin but just the right amount of thickness. If your batter is too thin, your vadas will absorb too much oil while frying and turn greasy. If the batter is too thick, the vadas may turn out too dry or dense. To make the perfect batter, add water slowly while mixing the semolina with the other ingredients.
3. Let the batter rest
After preparing the batter, let it rest for at least 15-20 minutes. This resting time will help the semolina absorb all the moisture and soften, leading to fluffy vadas. If you let your vada batter rest, it will also help the other ingredients blend together and enhance the flavour.
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4. Add the ingredients carefully
To enhance the taste and texture of your vadas, add ingredients to your vada batter, but not indiscriminately. Add ingredients like chopped onions, green chilies, ginger and curry leaves for a delicious flavour. Apart from this, you can also add a pinch of baking soda to the batter. Baking soda creates bubbles in the batter which makes the vadas light and soft. But, make sure not to add too much of the ingredients as this may make it difficult to mould the vadas into your desired shape.
5. Fry at the right temperature
It is very important to fry the vadas at the right temperature so that they turn crispy on the outside. Fry them in medium-hot oil so that they turn golden brown in colour. If the oil is too hot, the vadas will turn brown quickly on the outside but will remain uncooked on the inside. If the oil is too hot, the vadas will turn out too oily and greasy. To check if the oil is ready for frying, drop a little batter in it. If it comes to the top and the drops start cooking, it is ready to fry. If not, wait for a few minutes.
Also read: Watch: How To Make Chicken Vada Pav – A Delicious Version Of The Popular Mumbai Street Food
Will you try making semolina vada at home? Let us know in the comments below!