Rava Sandwich Recipe – Easy Potato & Veggie Indian Snack

Last Updated on 2 months by Neha Deshmukh

Rava Sandwich Recipe – Easy Potato & Veggie Indian Snack

Hey everyone! If you’re anything like me, you always need a quick and tasty snack option on hand. Especially one that’s a little different from the usual. This Rava Sandwich recipe is exactly that – a delightful blend of textures and flavors, perfect for a tea-time treat or a light meal. I first stumbled upon this recipe years ago, and it’s become a family favorite ever since. It’s surprisingly easy to make, and honestly, it’s a great way to sneak in some veggies!

Why You’ll Love This Recipe

This Rava Sandwich isn’t just delicious; it’s incredibly versatile. The slightly tangy rava base pairs beautifully with the spiced potato filling. Plus, it’s a fantastic way to use up leftover veggies! It’s a satisfying snack that’s both filling and flavorful. And let’s be real, who doesn’t love a good sandwich?

Ingredients

Here’s what you’ll need to whip up these yummy Rava Sandwiches:

• 2 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp urad dal (split black lentils)
• 1 tsp chana dal (split chickpeas)
• 1 pinch hing (asafoetida)
• Few curry leaves
• 1.5 cup rava / semolina / suji
• 1 cup curd (plain yogurt)
• 0.5 tsp salt
• 0.5 cup water
• 2 tbsp finely chopped capsicum (bell pepper)
• 2 tbsp finely grated carrot
• 2 tbsp finely chopped coriander (cilantro)
• 0.5 tsp eno fruit salt
• 3 medium potatoes, boiled and mashed
• 2 green chillies, finely chopped
• 0.5 medium onion, finely chopped
• 0.25 tsp turmeric powder

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Rava/Suji: This is the star of the show! Rava gives the sandwich base a lovely texture – slightly crisp on the outside and soft inside. You can use fine or coarse rava, but fine rava will give a smoother texture. (About 150-180g)
• Hing (Asafoetida): Don’t skip this! A tiny pinch of hing adds a wonderful savory depth. It’s a staple in Indian cooking and aids digestion too.
• Eno Fruit Salt: This is what makes the rava base light and fluffy. It creates air bubbles when mixed with the batter, resulting in a soft, steamed base. If you don’t have Eno, I’ve included substitution ideas in the FAQs! (About 4-5g)

Step-By-Step Instructions

Alright, let’s get cooking!

1. Prepare the Suji Base: Heat the oil in a pan. Add the mustard seeds, and let them splutter. Then, add the cumin seeds, urad dal, chana dal, and hing. Sauté for a few seconds until the dals turn golden brown. Add the curry leaves and sauté for another 30 seconds.
2. Roast the Rava: Add the rava to the pan and roast for 3-4 minutes, until it becomes fragrant. Be careful not to burn it! Remove from heat and let it cool completely.
3. Mix the Batter: In a large bowl, combine the cooled rava, curd, salt, and water. Mix well until you get a smooth batter. Add the chopped capsicum, carrot, and coriander. Mix again.
4. Add the Eno: Just before steaming, add the eno fruit salt to the batter and gently mix. Don’t overmix! You’ll see it become bubbly.
5. Steam the Base: Grease a tray (I like to line it with parchment paper for easy removal). Pour the batter into the tray and steam for about 30 minutes, or until a toothpick inserted comes out clean.
6. Cool and Slice: Let the steamed rava base cool completely before slicing it into rectangular pieces.
7. Prepare the Aloo Stuffing: While the base is cooling, let’s make the potato filling. Heat a little oil in a pan. Add the mustard seeds, cumin seeds, hing, and green chillies. Sauté for a few seconds.
8. Sauté the Filling: Add the chopped onion and sauté until translucent. Add the turmeric powder and mashed potatoes. Mix well and cook for 2-3 minutes.
9. Assemble the Sandwich: Spread a little green chutney on each rava slice. Add a generous spoonful of the potato stuffing. Cover with another rava slice.
10. Pan-Fry: Heat a little oil in a pan. Pan-fry the sandwiches until they are golden brown and crisp on both sides.

Serve immediately with your favorite tomato sauce or chutney!

Expert Tips

• Don’t overmix the batter after adding the Eno. You want to retain those air bubbles!
• Make sure the rava base is completely cool before slicing, or it might crumble.
• For a crispier sandwich, press down gently while pan-frying.

Variations

• Spicy Kick: Add a pinch of red chilli powder to the potato filling for an extra kick. My friend, Priya, loves to add a dash of garam masala too!
• Cheesy Delight: Add a slice of cheese to the sandwich before pan-frying.
• Veggie Boost: Feel free to add other veggies to the rava batter, like peas or beans.

Vegan Adaptation

To make this recipe vegan, simply substitute the curd with plant-based yogurt. Coconut yogurt works really well!

Gluten-Free Adaptation

Suji (rava) is generally considered gluten-free, but it’s important to check the packaging to ensure it hasn’t been processed in a facility that also handles wheat. If you’re highly sensitive, you might want to explore alternative gluten-free flours.

Spice Level Adjustment

If you’re making this for kids or those who prefer milder flavors, reduce the amount of green chillies or omit them altogether.

Festival Adaptations

These sandwiches make a fantastic snack for festivals like Janmashtami! They’re light, flavorful, and easy to eat.

Serving Suggestions

Serve these Rava Sandwiches hot off the pan with:

• Tomato ketchup
• Mint chutney
• Sweet tamarind chutney
• A cup of hot chai!

Storage Instructions

Leftover sandwiches can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or toaster oven to restore crispness.

FAQs

What is the best type of Rava/Suji to use for this recipe?

You can use either fine or coarse rava. Fine rava will give a smoother texture, while coarse rava will add a bit more bite.

Can I make the Rava base ahead of time?

Yes, you can! You can prepare the rava base and steam it a day in advance. Store it in the refrigerator and slice it just before assembling the sandwiches.

How can I adjust the sweetness in the Rava batter?

This recipe isn’t meant to be sweet, but if you prefer a hint of sweetness, you can add a teaspoon of sugar to the batter.

What can I substitute for Eno fruit salt?

If you don’t have Eno, you can use a mixture of baking soda and lemon juice (about 1/4 tsp baking soda + 1 tsp lemon juice). Add it to the batter just before steaming.

Is this sandwich suitable for kids, and how can I make it milder?

Yes, it’s generally suitable for kids! Just reduce or omit the green chillies and ensure the sandwich isn’t too hot before serving.