Rice Vada

Memories

When family visits, it is food, food and more food. It has been really nice to have my dad, kaka, kaki and foi here. In between going out and having long chatting sessions, I try to cook something. I decided to make vadas as I wanted to make a quick but satisfying snack. Accompanied with a coconut chutney, this snack is perfect to take the edge off the nail biting  Twenty 20 cricket matches that are going on right now. Also my dad, kaka and foi really love hot nashtas or snacks. Shhh, Don’t tell them that the vadas are not deep fried!

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What Kind Of Spices Are Added?

The type of spices and quantities varies according to ones taste. Some of the most common spices used are:

• turmeric powder
• red chilli powder
• carom seeds (ajwain, ajmo)
• fennel seeds (valiyari, saunf)
• garam masala
• clove powder
• cinnamon powder
• pepper, coarse or powder
• cumin seeds or powder
• chaat masala

Consistency Of The Batter:

The batter should not be too dry or too watery. Generally you should be able to shape it roughly or should you can drop it into a blob using a spoon. If  the batter is  too watery then it will disintegrate while frying in the hot oil. If the batter is dry then the vadas will try out hard.

Temperature Of The Oil:

I don’t think people at home use an oil thermometer. The general rule is that when you put a small piece of the batter in the oil, it should sizzle and come up immediately. If it doesn’t sizzle then the oil is not hot. If it gets brown too quickly then the oil is just too hot. I generally like to keep the oil hot on medium flame. Adjust the flame or heat from medium to low as and when required.

What Do You Serve Vadas With?

You can serve it with any homemade chutney, dips, tomato ketchup or yogurt.

Garlic and Tomato Chutney

Garlic and Tomato Chutney, is a simple, spicy, packed with flavors, versatile homemade chutney. It can be enjoyed with any Indian Snack or Farsan as we call it in Gujarati. 

Check out this recipe

LEMON CHUTNEY

Lemon Chutney is a versatile, easy to make, flavourful, spicy Indian style chutney. What I like about this recipe is that if you add enough oil, it stays fresh in the fridge for months. It is actually a much quicker version of the Gujarati lemon pickle or limbu nu athanu.

Check out this recipe

3 ESSENTIAL CHUTNEY RECIPES

3 Essential Chutneys that are common for the Indian Cuisine are the green, date tamarind and garlic chutneys. These 3 chutneys are an essential part of any chaat recipe. Also these chutneys and hot fresh snacks go hand in hand.

Check out this recipe

Some More Snack Ideas For The

BEETROOT VADA

Beetroot Vada is a delicious, crunchy, spicy take on the traditional Sabudana Vada. Vada is fritters and in this case roasted or boiled beetroot is added to the mashed potatoes, spices and soaked tapioca pearls mixture.  Ideal as a starter or a snack for Navratri or Ekadashi fasting.

Check out this recipe

BAJRI METHI DHEBRAS (VADAS)

Bajri Methi Na Dhebra or Vada are a popular Gujarati fried snack. It is made from bajri flour (millet), fresh fenugreek, spices and yogurt. Generally enjoyed as a snack in the morning or in the afternoon  with some masala tea or plain yogurt.

Check out this recipe

CABBAGE PAKORA | KOBI NA BHAJIA

Cabbage Pakora | Kobi Na Bhajia are so easy to make, crispy on the outside and soft and spongy inside. Just a few simple ingredients and this hot snack comes together in a matter of minutes. Enjoy them piping hot with your favourite chutney and some masala tea.

Check out this recipe

MUHOGO NA BHAJIA/ CASSAVA BHAJIA

Muhogo Na Bhajia/ Cassava Fritters is a fried snack made from boiled cassava, grated cassava and soaked tapioca pearls. Usually prepared on Ekadashi Fasting days, it is gluten free and vegan. Enjoy these bhajias or fritters as tea time snack, as an appetizer or as a part of a main meal.

Check out this recipe

VATIDAR NA BHAJIA/ DAL BHAJIA

Deliciously crunchy, lentil or dal fritters, Vatidar Na Bhajia is a famous Mombasa Street Food. Enjoy piping hot with fresh coconut chutney, as an evening snack.

Check out this recipe

METHI NA GOTA

Methi Na Gota is an easy to prepare vegan snack usually enjoyed piping hot with some chutney or served as a part of a Gujarati Thali or meal.

Check out this recipe

QUINOA DHOKLA

Quinoa Dhokla is a gluten free, protein rich, healthy snack or breakfast option. Easy to make, these spongy, melt in the mouth dhokla are a good way to include protein rich quinoa in your family's diet. And the best part is that they taste good whether they are hot or cold. This makes them ideal as lunch box snack option also.

Check out this recipe

MOONG DAL DHOKLA

Dhokla is a very famous Gujarati snack whereby a batter of rice and lentils is allowed to ferment before it is steamed. Its served as a snack on its own with chutneys or as a part of a full or thali meal. I've replaced the chana dal with moong dal.

Check out this recipe

MAKAI KA KEES | BHUTTE KE KEES | MAKAI NO CHEVDO

Makai Ka Kees is a delicious and easy way to prepare a hot snack using fresh corn during the Monsoon Season. Grated corn is cooked in spices and milk and served as a breakfast or tea time snack.

Check out this recipe

BAJRA METHI MUTHIYA/ BAJRE METHI KE MUTHIYA

Bajri Methi Na Muthiya is a healthy and steamed Gujarati snack. Easy to make and delicious. Especially when stir fried with garlic and served with a drizzle of lemon juice.  

Check out this recipe

GUJARATI STEAMED MUTHIYA

Gujarati Steamed Muthiya is a delicious, easy to make and versatile snack. Usually, muthiya or muthia is steamed, cut into pieces and then stir fried with tempering ingredients.

Check out this recipe

GUJARATI PUDLA | CHICKPEA FLOUR PANCAKES

Gujarati Pudla | Chickpea Flour Pancake is a healthy, nutritious, instant, easy, gluten free savoury flatbread or pancake made from chickpea flour. It is usually enjoyed for breakfast or as a snack. Serve it with some pickle, chutney, tomato ketchup or yogurt.  

Check out this recipe

Ingredients Required For Rice Vada

Rice

Leftover rice or cooked rice. If you are using leftover pulao or khichdi then adjust the spices accordingly.

Chickpea Flour

Also known as besan, chana no lot, chane ka atta. It is easily available in all Indian Grocery Stores or online.

Onion

Peeled and finely chopped onion. Can use white, yellow or red onion. Skip onion if you want to make these vadas without onion, you can

Ginger

Fresh ginger paste or minced. We need some ginger not only for the vada batter but also some for the chutney.

Green Chillis

Add according to your taste. Can add finely chopped green chillis or the paste. Need 1-3 whole green chillis for the chutney.

Fresh Fenugreek Or Coriander

Add chopped fresh fenugreek (methi) or coriander (dhania). Can add a mixture of both if you want to. We will need some fresh coriander for the chutney.

Fresh Mint

We need fresh mint for the chutney. Use only the leaves.

Curry Leaves

Kari Patta, limbdi. Chop the curry leaves finely. Alternately, add curry powder about 1 tsp.

Cashew Nuts

I like to add roughly chopped cashew nuts to the rice vada. You can replace it with coarsely ground peanuts.

Turmeric Powder

Haldi, hardar. Need some to add to the batter.

Asafoetida

Also known as hing. Add some for flavour. However, omit it if you want to make gluten free vadas. Asafoetida tends to contain wheat flour unless you are using the pure form.

Black Pepper

Coarsely ground. Adds a delicious hot flavour to the vada.

Salt

Add according to your taste. I have use normal table salt. Also we need some salt for the chutney.

Oil

For deeping frying you will need more oil. If using a paniyaram pan, about ¼ cup is more than enough. You may some leftover. Also need some to add to the batter. Adding hot oil to the batter makes the vada or bhajia softer.

Baking Soda

Also known as soda bicarbonate, we add a pinch so that the vadas turn out soft and spongy.

Water

May need to add a little water if it appears dry. I didn’t need any because the rice and fresh fenugreek were moist. But you will need some water to prepare the chutney.

Fresh Coconut

Fresh coconut or frozen, for the chutney. Desiccated coconut does not make a flavourful chutney. If you don’t get coconut then just use fresh coriander and mint. Can add a few peanuts if you wish.

fried rice vada

 

 

I have shared both the deep fried and ones made in an appe pan.

RICE VADA

mayurisjikoni

Rice Vada or bhajia is a crispy, crunchy, delicious snack made by using up leftover plain rice. Easy to make, add a few vegetables of your choice, some flour and you have a hot snack ready in no time to enjoy during the rainy or cold season. To make rice vada healthier I prefer to make them  in a paniyaram pan. However, you most certainly can deep fry them.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Snack

Cuisine Indian

Servings 24 PIECES

Ingredients

  

FOR THE RICE VADA BATTER

• 2 cups cooked rice
• ½ cup onion finely chopped
• 1 cup fresh fenugreek chopped
• 3 tbsp chickpea flour
• 1-2 green chillis finely chopped
• 1 tsp ginger paste
• 1 sprig curry leaves finely chopped
• ¼ tsp soda bicarbonate
• 1 tsp salt
• ¼ cup cashew nuts roughly chopped
• ½ -1 tsp coarse pepper powder
• ⅛ tsp asafoetida optional
• ¼ tsp turmeric powder haldi
• 2 tbsp hot oil

FOR THE COCONUT CHUTNEY

• 1 cup fresh coconut grated
• ¼ cup fresh coriander chopped
• 10-12 mint leaves
• 1-2 green chillis
• ½ tsp salt
• 1 tsp ginger paste
• ¼-⅓ cup water

• some cooking oil deep frying or for the paniyaram

Instructions

 

PREPARATION OF THE RICE VADA BATTER

• Put the leftover rice in a mixing bowl and mash it up lightly.
• Chop the curry leaves, fenugreek, coriander, onion finely.
• Add all the ingredients except 2 tbsp oil to the rice and mix well.
• Add hot oil and mix when you are ready to cook the vadas.

DEEP FRYING THE RICE VADA

• Heat the oil in a kadai or wok over medium heat till it is hot. To test, add a small piece of the batter into the oil. It should come up immediately.
• Wet your fingers with water and take about a tablespoonful of the mixture and form a ball. Flatten it slightly.
• Fry the vadas 5-6 at a time over medium heat till it is light golden in colour.
• Remember to turn them over in the oil frequently so they brown evenly.
• Serve hot vadas with a chutney of your choice or the coconut chutney.

PREPARATION OF RICE VADA USING A PANIYARAM PAN

• Add a drop of oil into each cavity of the appe pan.
• Heat it over medium heat.
• Add a tablespoon of the batter into each cavity.
• Cover the pan and let the vada cook over low to medium heat till the underside becomes golden brown.
• The top of the vada should appear dry.
• Using a spoon or a skewer, flip the vadas over for the other to cook and becomes golden brown. Add a drop of oil in each cavity again from the side.
• Serve hot vadas with your favorite chutney.

PREPARATION OF COCONUT CHUTNEY

• Put all the ingredients for the chutney in a blender and blitz for a few minutes.
• Remove the chutney into a serving bowl.

Notes

• When you wet your hands with water, its easy to roll the vadas. Or scoop up the batter with a tablespoon and using a teaspoon slip the batter into the oil.
• Can use any leftover rice like pulao, biryani or plain. Adjust the spices accordingly.
• Use a mixture or fenugreek and coriander. If you don't get fenugreek add chopped spinach.
• If the rice is too soft, you may need more flour.
• Add 2 tbsp rice flour to make the vadas more crispy.
• Adjust the spices according to your taste.

Keyword leftover rice bhajia, leftover rice vada, rice vada

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