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.

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.