Forget classic vadas; rava-carrot vada is your new go-to crispy tea-time snack

If you're looking for a crispy, flavourful snack that's both unique and satisfying, rava-carrot vada is a must-try! This South Indian-inspired delicacy combines the goodness of semolina (rava) and carrots with aromatic spices, creating a savoury treat perfect for tea time. The vadas are crunchy on the outside, soft on the inside, and bursting with the flavours of fresh coconut, ginger, curry leaves, and a hint of chilli. Serve them hot with your favourite chutney or sauce, and watch them disappear!

Ingredients
2 cups rava (semolina)
1/2 cup grated coconut
1 cup minced carrot
1½ cups soaked and squeezed bread
1/2 cup finely chopped onion
A few finely chopped curry leaves
Salt to taste
2 tsp finely chopped ginger
1 tsp chilli flakes
2 tsp chopped green chillies
A pinch of asafoetida
1 dsp gram flour
Oil for deep frying

Preparation
Start by tying 2 cups of rava in a woven cloth
Steam it for 1½ hours
Once steamed, open the bundle and spread the rava on a large platter
Use your hands to crush any lumps and create a smooth texture
In a mixing bowl, add the crushed rava, grated coconut, minced carrot, soaked and squeezed bread, chopped onion, and curry leaves. Season with salt
To the mixture, add the finely chopped ginger, chilli flakes, chopped green chillies, and a pinch of asafoetida
Mix everything thoroughly
If the mixture feels too dry, add a little water to bring it together
Gently fold in 1 dsp of gram flour, mixing it with a light hand to avoid overworking the dough
Take small portions of the mixture and shape them into small, round vadas
Poke a hole in the middle with your finger
Heat oil in a deep frying pan
Once hot, carefully add the vadas and fry until they turn golden brown and crisp
Drain the vadas on a paper towel to remove excess oil
Serve hot with mint or coconut chutney