Rava Sandwich Recipe- Easy Breadless Indian Street Food Snack

Last Updated on 2 months by Neha Deshmukh

Rava Sandwich Recipe – Easy Breadless Indian Street Food Snack

Hey everyone! If you’re anything like me, you love a good snack. And if that snack happens to be quick, easy, and totally delicious? Even better! Today, I’m sharing my go-to recipe for Rava Sandwiches – a super popular Indian street food that’s surprisingly simple to make at home. I first stumbled upon these at a local market years ago, and I’ve been hooked ever since. They’re perfect for a quick breakfast, an afternoon pick-me-up, or even a light dinner. Let’s get cooking!

Why You’ll Love This Recipe

These rava sandwiches are seriously addictive. They’re crispy on the outside, soft and fluffy on the inside, and packed with fresh veggies. Plus, they’re breadless, making them a lighter option. Honestly, who needs bread when you have a flavorful rava base? They’re also incredibly versatile – you can customize the veggies and spice level to your liking.

Ingredients

Here’s what you’ll need to whip up these tasty treats:

• 1 cup rava/suji (coarse) – about 180g
• ?? cup curd – about 120ml (see ingredient notes for consistency)
• 1 tsp chilli flakes
• ?? tsp salt – start with ½ tsp and adjust to taste
• ?? cup water – about 240ml (you might need a little more or less)
• ?? carrot (finely chopped) – about ½ cup
• ?? onion (finely chopped) – about ½ cup
• 2 tbsp sweet corn
• ?? capsicum (finely chopped) – about ½ cup
• 1 tbsp coriander (finely chopped)
• ?? tsp eno fruit salt
• 1 cheese slice (quartered)
• Butter (for greasing)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Rava/Suji (Coarse): Types and Uses

Rava, also known as suji, is semolina. We’re using the coarse variety here, which gives the sandwiches a lovely texture. Fine rava can work in a pinch, but the sandwiches might be a little softer.

Curd: Choosing the Right Consistency

The curd (yogurt) should be plain and not too sour. I prefer using slightly thick curd. If your curd is very runny, you can strain it through a muslin cloth for about 30 minutes to thicken it up. About 120ml is a good starting point, but adjust as needed to get the right batter consistency.

Chilli Flakes: Adjusting the Spice Level

I love a little kick, so I use a full teaspoon of chilli flakes. But feel free to adjust this based on your spice preference! You can use Kashmiri chilli flakes for color and mild heat, or a spicier variety if you like it hot.

Regional Variations in Vegetable Additions

Feel free to get creative with the veggies! In some parts of India, people add grated beetroot, spinach, or even potatoes to the batter. My friend’s mom always adds a pinch of asafoetida (hing) for extra flavor – it’s delicious!

Eno Fruit Salt: The Key to Fluffiness

Eno fruit salt is what gives these sandwiches their light and airy texture. Don’t skip this! It reacts with the curd to create bubbles, making the sandwiches wonderfully fluffy. Add it right before cooking, or you’ll lose the fizz.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. In a large bowl, combine the rava, curd, chilli flakes, and salt. Give it a good mix until everything is well combined.
2. Gradually add water, mixing as you go, until you have a thick batter. Don’t add all the water at once – you can always add more if needed.
3. Now, fold in the chopped carrots, onions, sweet corn, capsicum, and coriander. Mix gently until everything is evenly distributed.
4. Let the batter rest for about 10 minutes. This allows the rava to absorb the moisture and soften up.
5. After 10 minutes, check the consistency. If it’s too thick, add a little more water to achieve a smooth, pourable consistency. It should be similar to pancake batter.
6. Lightly grease your sandwich maker with butter. This prevents the sandwiches from sticking and gives them a lovely golden color.
7. Just before you’re ready to cook, mix in the eno fruit salt. Mix quickly and gently until the batter becomes frothy and bubbly.
8. Pour about a tablespoon of batter onto the hot sandwich maker. Then, place a quartered cheese slice on top.
9. Cover the cheese with another layer of batter, spreading it evenly.
10. Close the lid firmly and grill until the sandwich turns golden brown and crispy. This usually takes about 2-3 minutes.
11. Serve warm with your favorite tomato sauce or chutney!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect rava sandwich:

Achieving the Perfect Batter Consistency

The batter should be thick enough to hold its shape but pourable enough to spread easily. If it’s too thick, the sandwiches will be dense. If it’s too thin, they’ll be soggy.

Preventing Sticking in the Sandwich Maker

Make sure your sandwich maker is well-greased with butter. You can also lightly dust it with rava to prevent sticking.

Ensuring Even Cooking

Don’t overcrowd the sandwich maker. Cook one or two sandwiches at a time for best results.

Variations

Want to switch things up? Here are a few ideas:

Vegan Rava Sandwich

Simply substitute the curd with plant-based yogurt and use vegan cheese. It’s just as delicious!

Gluten-Free Adaptations

Rava is naturally gluten-free, but always double-check the packaging to ensure it hasn’t been processed in a facility that also handles gluten.

Spice Level Adjustments (Mild, Medium, Spicy)

Adjust the amount of chilli flakes to your liking. You can also add a pinch of black pepper for extra heat.

Festival Adaptations (Navratri, Diwali)

During Navratri, you can skip the cheese for a completely vrat-friendly (fasting) version. For Diwali, you can add a sprinkle of chopped nuts for extra richness.

Serving Suggestions

These rava sandwiches are fantastic on their own, but they’re even better with a side of:

• Tomato sauce
• Green chutney
• Tamarind chutney
• A cup of hot chai

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a toaster oven or frying pan to restore their crispiness.

FAQs

Got questions? I’ve got answers!

What type of rava/suji works best for this recipe?

Coarse rava is ideal for the best texture. Fine rava can be used, but the sandwiches might be a bit softer.

Can I make the batter ahead of time?

You can prepare the batter up to the point of adding the eno fruit salt. Add the eno just before cooking, as it loses its fizz quickly.

Is it possible to bake these sandwiches instead of using a sandwich maker?

Yes! You can bake them in a preheated oven at 180°C (350°F) for about 15-20 minutes, flipping halfway through.

What chutneys or sauces pair well with rava sandwiches?

Tomato sauce, green chutney, and tamarind chutney are all excellent choices.

Can I add other vegetables to the batter?

Absolutely! Feel free to experiment with grated beetroot, spinach, or potatoes.

How can I adjust the sweetness of the sandwich?

A tiny pinch of sugar can balance the flavors, but it’s not necessary.