Instant medu vada | sambar in pressure cooker | how to make instant rava vada

It is a quick and easy South Indian Tiffin/ Breakfast combo that is made from sooji vada and pressure cooker sambar. This medu vada is very handy and made up quickly without soaking dal in advance. I also share the pressure cooker sambar recipe with saves a lot of time in a busy routine. This south Indian combo is easy to make and ideal for breakfast or tiffin recipes. Do try this and enjoy its mouth-watering taste along with friends and family!

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Recipe video

Instant medu vada | sambar in pressure cooker | how to make instant rava vada

Author Nehas Cook Book

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Breakfast

Cuisine Indian

Servings 4 servings

Ingredients

 

For instant medu vada

• 1.5 cup water
• 1 cup coarse semolina - suji
• ½ tsp ginger paste
• 1 tsp green chilli paste
• 4-5 chopped curry leaves
• 1 tsp cumin seeds
• 1 chopped onion
• 2 tbsp chopped coriander leaves
• Salt to taste
• 3 tbsp curd
• ¼ tsp baking soda
• Oil for deep frying

For sambar

• 2 tbsp oil
• 1 tsp mustard seeds
• 2 dry red chilli
• 5-6 curry leaves
• ¼ tsp asafetida
• 2 green chilli slits
• 1 chopped onion
• 1 chopped tomatoes
• 1 small size carrot
• 2 small eggplants - brinjal
• ¼ cup bottle gourd pieces
• ¼ cup soaked tuvar dal
• ¼ tsp turmeric powder
• ½ tsp red chilli powder
• 2 tsp sambar masala
• 2.5 +3/4 cup water or as required
• 2 tsp tamarind paste
• 1 tsp jaggery
• Some coriander leaves

Instructions

Making instant medu vada

• In a pan, boil 1.5 cup water, then add coarse semolina. Mix well till semolina absorbs water.
• Take out semolina into a mixing bowl, then add ginger paste, green chilli paste, chopped curry leaves, cumin seeds, chopped onion, coriander leaves and salt.
• Now in a bowl, add curd and baking soda. Mix well and add the mixture to semolina.
• Mix well and make dough.
• now grease both hands with oil and take a ball-sized dough.
• flatten with your hands and make a hole in the center.
• drop into hot oil and fry the vadas on medium flame stirring occasionally.
• fry the vadas till they turn golden brown from both sides and drain over a kitchen towel to remove excess oil.
• serve instant rava vada with sambar.

making sambar

• Soak split pigeon peas in 1 cup water.
• In a pressure cooker heat oil, dry red chiles, curry leaves, mustard seeds, and asafoetida powder and green chilli slits. Sauté for a minute.
• Add onion to pressure cooker and sauté until onion is transparent.
• Add chopped tomato and salt. Mix well and cook till the tomato become soft.
• Then add carrot, bottle gourd pieces, brinjal pieces, soaked tuvardal, turmeric powder, red chilli powder and sambar masala. sauté the mixture for 2-3 minutes.
• Add 2.5 cup water and mix well.
• Cover the lid and pressure cook on a medium flame for 2-3 whistles.
• When the pressure cooker releases its pressure naturally, open the lid and add the required water for sambar consistency.
• Then add tamarind pulp and jaggery. Mix well.
• Garnish with some coriander leaves and serve sambar with vada.

Notes

For instant medu vada

• use coarse rava(suji) for rava uttapam.
• curd and baking soda mixture helps to make soft and fluffy vada.
• fry vada on medium flame.

For sambar

• use soaked dal for pressure cooker sambar.
• addition of tamarind pulp and jaggery after pressure cook dal and vegetables.