Poha vada | Aval vadai | Flattened rice vada

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

Ingredients

• 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 Vada