Poha vada | Aval vadai | Flattened rice vada

Poha vada By

Cuisine Style: Tamil nadu, South India | Preparation & Cooking Time: 15 minutes | To Serve: 2 | Take with: Curd rice, tea, coffee | Type: Easy diwali, Pongal snacks or crisps


  • Moong dal [Pasiparuppu]– ½ cup
  • Bengal gram [Kadalai paruppu] – ¼ cup
  • Poha [Aval, avul] – ¼ cup [Thin]
  • Mint leaves[Pudina] -1 spring [finely chopped]
  • Curry leaves – 2 springs [finely chopped]
  • Coriander leaves – 2 springs [finely chopped]
  • Ginger – 1 tbsp [finely chopped]
  • Dry red chilli – 2
  • Fennel seeds – 1 tbsp
  • Salt to taste
  • Oil for deep frying

Preparation Method

  • Wash & Soak Bengal gram and moong dal for 2 hours then drain water.
  • In a mixer jar add Bengal gram, moong dal, dry red chilli, salt and fennel seeds & coarsely grind without water.
  • In a bowl add ground moong dal mixture, ginger, green chilli, mint, coriander & curry leaves mix well.
  • Add poha mix gently.
  • Divide the mixture into equal size portions & roll into balls.
  • Then place each ball in your palm & press gently & make vada shape.
  • Heat oil in a broad pan & deep fry the vada on medium heat till golden brown and crisp.
  • Then drain on absorbent paper & serve hot with tea or tomato chilli sauce or green chutney.

Flattened Rice VadaFlattened Rice Vada

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