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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
No ratings yet
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Breakfast
Cuisine Indian
Servings 4 servings


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


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.


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.
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