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Sooji Rava Vadiyalu Recipe, Sooji ke papad, Bombay rava vadiyalu.
Prep Time
10 mins
Cook Time
30 mins
Sun Dry
2 d
Total Time
2 d 40 mins
 

Sooji Rava Vadiyalu Recipe or Bombay rava vadiyalu is one of the simple papad recipes which can be made during the summer season and served throughout the year.

Course: Side Dish
Cuisine: Andhra, Indian
Keyword: Bombay rava vadiyalu, Sooji ke papad, Sooji Rava Vadiyalu Recipe
Servings: 1 Medium Jar
Calories: 540 kcal
Author: Uppada Lakshmi
Ingredients
  • Sooji Rava – 250 gms.
  • Water – 7 bowls 1 bowl = 750 ml.
  • Cumin seeds – 1 tbsp.
  • Thymol seeds – ½ tbsp.
  • Sesame seeds – 3 tbsp.
  • Salt – 2 tbsp.
  • Soda – ¼ tbsp.
  • Oil – 2 tbsp.
Instructions
  1. Clean rava and add 2 bowls of water in a vessel.
  2. At the same time boil 5 bowls of water in another vessel and add salt, cumin seeds, sesame seeds and thymol seeds.
  3. Mix all ingredients and let the water boil for 2 minutes cover with a lid.
  4. Add rava mix to boiling water and stir continuously till it thickens.
  5. Once rava batter thickens add little oil and soda and mix well. Remove from flame and let it cool.
  6. Put oil and water mix on polythene sheet and spread it.
  7. Transfer batter to another small bowl, using spatula put the batter on a polythene sheet to form circular papad.
  8. Sun-dry till they become semi-dry and flip to other side and sun-dry till becomes hard wafers and moisture-free.
  9. Once they are done, store them in an airtight container.
  10. When you are about to Deepfry Sooji Rava Vadiyalu Recipe add a small piece and check for oil temperature.
  11. When the oil is ready, deep fry Bombay rava vadiyalu till they expand in their size and transfer to another bowl.

Recipe Video