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Poha Vada Recipe

Time and servings

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About

The snack Poha Vada provides a crispy texture which requires only basic cooking skills to prepare. The recipe serves as a perfect replacement for traditional urad dal medu vada, preserving the dish’s essential characteristics. The recipe requires neither soaking nor grinding of lentils, which makes it different from the traditional method. The process begins with rinsing the poha in water, then making the mixture within a few minutes. You should mould the mixture into your desired shape before frying it until it turns golden. The recipe serves as a breakfast dish and as a snack for evening tea. The dish works well for festivals and parties and is also suitable for family celebrations. Each bite combines a crispy exterior with a soft interior, creating a tasty experience. The recipe becomes accessible for daily cooking because it uses basic components. Making traditional urad dal vada requires both time and dedication to complete the cooking process. The recipe begins with softened poha and several essential ingredients that make up its base. You can shape the mixture into the traditional medu vada design, which includes a central opening. The flat disc design of vadas lets you shape them as desired. The mixture maintains its structure during frying and produces excellent results when cooked in hot oil. The aval vadas create a crunchy outer layer which protects their soft inner texture. This recipe provides an easy cooking option which allows beginners to create their first meal. The dish serves as a dependable morning snack which guests can enjoy during unplanned visits. Poha Vada provides an easy way to prepare a delicious homemade snack that requires minimal effort. Fun Fact:
Poha absorbs flavours quickly, creating a light, soft texture inside the vada. Many home cooks prefer poha-based vadas for an instant snack without soaking or grinding lentils.

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Ingredients

  • 1 cup poha / aval (thick)
  • ¼ cup curd / yogurt (thick)
  • ¾ tsp salt
  • ½ onion (finely chopped)
  • 1 chilli (finely chopped)
  • ½ tsp ginger paste
  • few curry leaves (finely chopped)
  • 2 tbsp coriander (finely chopped)
  • 2 tbsp rice flour
  • oil for frying

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Instructions

  1. firstly, place a sieve and rinse 1 cup poha with enough water.
  2. transfer the washed poha into a large bowl.
  3. add ¼ cup curd, ¾ tsp salt and mix well.
  4. rest for 10 minutes or until poha softens well.
  5. mix and mash well making sure the poha is softened.
  6. add ½ onion, 1 chilli, ½ tsp ginger paste, few curry leaves and 2 tbsp coriander.
  7. mix well forming a dough.
  8. further, add 2 tbsp rice flour and mix well absorbing excess water.
  9. pinch a ball sized dough and flatten slightly.
  10. deep fry in hot oil keeping the flame on medium.
  11. stir occasionally, making sure the vada is cooked uniformly.
  12. fry until it turns golden brown and crisp.
  13. drain off over kitchen paper to remove excess oil.
  14. finally, enjoy poha vada with tomato sauce.

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Step-by-step

1
Firstly, place a sieve and rinse 1 cup poha with enough water.poha vada recipe
2
transfer the washed poha into a large bowl.poha vada recipe
3
add ¼ cup curd, ¾ tsp salt and mix well.poha vada recipe
4
rest for 10 minutes or until poha softens well.poha vada recipe
5
mix and mash well making sure the poha is softened.aval vadai
6
add ½ onion, 1 chilli, ½ tsp ginger paste, few curry leaves and 2 tbsp coriander.flattened rice vada
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mix well forming a dough.aval vadai
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further, add 2 tbsp rice flour and mix well absorbing excess water.aval vadai
9
pinch a ball sized dough and flatten slightly.aval vadai
10
deep fry in hot oil keeping the flame on medium.flattened rice vada
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stir occasionally, making sure the vada is cooked uniformly.flattened rice vada
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fry until it turns golden brown and crisp.aval masala vadi
13
Drain on kitchen paper to remove excess oil.aval masala vadi
14
finally, enjoy poha vada with tomato sauce.aval vadai

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Video

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Tips

Poha Vada, also known as Aval Vadai or Flattened Rice Vada, is a crispy and flavourful South Indian snack. It makes a quick breakfast, tea-time snack, or festive appetiser with very little preparation.
  1. Soft Poha: Rinse the poha gently and let it rest for a few minutes. Squeeze out excess water before mixing to get the perfect dough consistency.
  2. Mix Well: Mash the poha and potatoes thoroughly before adding the remaining ingredients. This helps the vadas hold their shape while frying.
  3. Hot Oil: Heat the oil to a medium temperature before frying. Fry the vadas over medium heat until they turn evenly golden and crispy.
  4. Shaping: Lightly grease or wet your hands before shaping the vadas. This prevents the mixture from sticking and gives a smooth finish.
  5. Texture: Add a little rice flour if the mixture feels too soft. Mix in a little curd if the mixture feels dry to achieve a balanced consistency.

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FAQ

You can use thick, medium, or thin poha for this recipe. Adjust the soaking time according to the thickness of the poha.
Squeeze out excess water from the poha before preparing the mixture. Add a little rice flour if the mixture feels soft or sticky.
You can prepare the mixture a few hours ahead and refrigerate it. Shape the vadas just before frying for the best texture.
You can air fry or bake the vadas with a light coating of oil. Cook until they turn golden and crisp on both sides.
Serve poha vadas with coconut chutney, green chutney, or tomato ketchup. Pair them with hot tea or filter coffee for a satisfying snack.

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Notes

  • firstly, make sure to soak poha well in curd so that it will be easy to mash.
  • also, you can add palak or cabbage to vada mixture to make it nutritious.
  • additionally, adding rice flour makes vada crisp.
  • finally, poha vada recipe tasty when served hot with cutting chai.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/poha-vada-recipe-aval-vadai/