How to make Rice Vada - SK Khazana -

You can never have enough of fried foods, and this Rice Vada is something exclusive for you to enjoy this monsoon!

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice (चावल), Split black gram skinless (dhuli urad dal) (उड़द दाल धुली)

Cuisine : South Indian, Indian, Fusion

Course : Snacks and Starters

For more recipes related to Rice Vada - SK Khazana checkout Bhel, Baby Uttapam, Bhel Puri, Masala Dosa . You can also find more Snacks and Starters recipes like Angoori Prawns Mexican Corn on the Cob Spicy Chicken Lollypops Chicken Pizza - Sk Khazana

Rice Vada - SK Khazana

Rice Vada - SK Khazana Recipe Card


Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 7-8 hour

Cook time : 6-10 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Rice Vada - SK Khazana Recipe

  • Rice soaked overnight and drained 1 cup

  • Split black gram skinless (dhuli urad dal) soaked overnight and drained 5 tablespoons

  • Tomato chopped 1 large

  • Ginger 1/2 inch piece

  • Garlic cloves 4-5

  • Tamarind ½ lemon sized ball

  • Salt to taste

  • Fresh coriander leaves chopped 3 tablespoons

  • Onion chopped 1 medium

  • Carom seeds (ajwain) 1/4 teaspoon

  • Greec chillies chopped 1-2

  • Turmeric powder 1/2 teaspoon

  • Baking powder 1/4 teaspoon

  • Oil for deep-frying


Step 1

Put split black gram, rice and 3 tbsps water in a blender jar and blend to a smooth paste.

Step 2

To make tomato chutney, put tomato in another blender jar. Add ginger, garlic, tamarind and a little water and blend to a fine paste. Transfer into a bowl.

Step 3

Add salt and mix, add 1 tbsp coriander leaves and mix well.

Step 4

Transfer the rice-black gram mixture into another bowl. Add onion, carom seeds, green chillies, remaining coriander leaves,

Step 5

Turmeric Powder and salt and mix well. Add baking soda and mix well.

Step 6

Heat sufficient oil in a kadai, drop small portions of the dough with your fingers into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.

Step 7

Transfer them on a serving platter and serve hot with tomato chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.