Rava Vadalu | Bangalore Style Rava Vada

The Rava Vada is made by mixing together onion, Green chillies, Rava, and curds. This mixture is rested a little and then patted into flat discs and fried in hot oil. This simple Vada is available in any small tea Shop in Bengaluru. It is a perfect combination with evening tea!!!

You may also like this recipe Three Dal Masala Vada

This recipe is so simple that it involves only mixing all ingredients at one time and shaped and fried. But, if you follow some definite tips, you can save your Vadas from breaking when put in the oil, or from soaking up all the oil when being fried.

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• It is better to slice the onion a little thick.


• Sour Curd are added to give crispiness to the Vadas. If you do not have sour curd, you may add the ordinary curds and squeeze in a little lime juice. Anyway, just go ahead and any curd. It iwill make no big difference.


• This Vada really does need any water. The moisture in the onion and the water in the curd is sufficient to mix the dough. However, if you feel the dough is too stiff, you may sprinkle a little water.

Why does the Vada Disintegrate:

• Please remember that the Vadas will disintegrate due any of the following two reasons: (i) The dough is too thin; or, (ii) the oil is not yet fully hot when you put the Vada in.

What to do when the Vada starts disintegrating?

• Generally the Vada should not break when being shaped or fried, if the Rava is well soaked and rested. It will get spongy and stretch well into the desired shape. So take

care to rest it well in curd:

• If your Vada keeps breaking up, add a little rice powder and shape the Vadas. The Vadas will be safe.

Rava Vadalu | Bangalore Style Rava Vada - Recipe Video

Rava Vadalu | Bangalore Style Rava Vada

Street Food | vegetarian
  • Prep Time 5 mins
  • Cook Time 15 mins
  • Resting Time 30 mins
  • Total Time 50 mins
  • Serves 5


  • 1 Cup Sliced Onion
  • 1 tbsp Green chilli finely chopped
  • 1 tbsp Grated Ginger
  • 3 tbsp Chopped Coriander leaves
  • 2 tbsp Curry Leaves (chopped)
  • Salt (to taste)
  • 1 tbsp Zeera
  • 1 tbsp Heat Oil/Ghee
  • 1/4-1/3 Cup Sour Curd
  • Oil (for frying)


  1. Mix all ingredients except curds and Rava into the onion slices. Squeeze the mixture well so that the onion slices leave moisture out.
  2. Now add Rava into the mixture and mix it well.
  3. Pour in a table spoon of hot oil or ghee. This will help in making the Vadas light and fluffy.
  4. Now add the sour curd sufficient enough to form a firm dough. Rest the dough for 30 minutes.
  5. After 30 minutes take a small portion of the Rava mixture on to a butter paper, or a plantain leaf, and pat into flat round disc.
  6. Lower the disc into hot oil. Do not shake or move the Vada in the oil for one minute. Turn the stove to medium flame. After a minute, turn the Vada around. And fry till brown.
  7. As the Vada starts to change colour, raise the flame to high and fry till crisp and brown.
  8. The Rava Vada is very tasty when eaten hot.

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