Rava or sooji: 1 cup
Baking soda: 1 pinch
Onions: ½ cup (Fine chopped)
Coriander leaves: handful (Fine chopped)
Curry leaves: 8-10 (Fine chopped)
Fine chopped green chilly: 2
Jeera – 1 teaspoon
Curd – 2 teaspoons
Oil for frying

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Rava pakoda

. In a mixing bowl take sooji, onions, coriander,curry leaves, green chillies, baking soda, curd, jeera and salt.
. Mix them well and add little water at a time and make a thick batter.
. Keep the batter for 20 minutes.
. Now heat the oil in kadai or pan at medium heat.
. Check the consistency of batter if its too thick add little water.
. Mix the sooji/ rava batter thoroughly for 2-3 minutes so that mixture becomes fluffy.
. Drop small size poakodas in hot oil.
. Let them cook for few minutes.
. Once they become fluffy and little brown turn them over.
. Cook them from both side till they become brown and crisp from both the sides.
. Crispy sooji pakora or rawa pakora is ready to serve.
. Serve sooji/Rava pakoda with green chutney or tomato sause.




1/2 Cup – Whole White Urad Dal
1 Cup – Finely Chopped Cabbage
1 tsp – Grated Ginger
3 – Green Chilies
2 tbsp – Chopped Coriander Leaves
8 to 10 – Curry Leaves
1/2 tsp – Cumin Seeds (optional)
A Pinch – Asafoetida/Hing (optional)
To Taste – Salt
To Deep Fry – Oil

(Online Conversion utility to convert Gms to Cups & Temperatures etc)
How to make Cabbage Vada

. Wash and soak urad dal for 2-3 hours in ample of water, rinse one more time and grind into smooth thick paste, use 1-2 tbsp of water if required to grind in mixer.
. Finely chop cabbage, green chilies, coriander leaves, curry leaves, grate ginger and mix with urad batter.
. Add salt, asafoetida, cumin seeds and mix well.
. Heat oil for deep frying in kadai (wok).
. To make vada/bada wet hand in a bowl of water, take little batter and make smooth ball, make a hole in middle using thumb and carefully drop this in hot oil.
. Add 3-4 vada in a batch (add more if using big kadai) and fry in medium flame both sides until nice golden brown, drain in tissue paper once cooked and repeat same for rest of batter.
. Serve hot with coconut chutney OR sambar.



1 cup soya nuggets / meal maker
half tsp garam masala
half tsp red chilli powder or paste from 2 green chillies
salt as needed
4 tbsp of besan/ chickpea flour
2 tbsp rice flour
half tsp ginger garlic paste
half tsp carom seeds / ajwain
A generous pinch of turmeric / haldi
water as needed
2 tbsps of onion in paste form (optional)
Oil for frying

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

How to make Meal maker pakoda

. Heat 4 cups of water to a boil. Switch off the stove and add the soya nuggets.
. Squeeze and drain off the water. Repeat rinsing twice in cold water and drain completely.
. Add all the other ingredients to a bowl except water and oil.
. Add water little by little and make a thick batter.
. Heat oil in a pan. When the oil is just hot enough, reduce the flame to medium.
. Drop the soya nuggets with spoon. Deep fry until golden, stirring often.
. Drain them on a kitchen tissue.
. Serve hot with tomato ketchup or chutney or tea.

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