Aval vadai or poha vadai recipe – when my family visited in February, amma brought me a huge sack of aval (poha or flattened rice). Well maybe not a huge sack but for someone who cooks for two, it definitely seemed that way. We didn’t have any when they were here so I was stuck with a whole lot of aval and a guy who doesn’t like aval nanachathu. So what’s a girl to do except resort to snack-making and deep frying?
So here’s how you can make a quick aval vadai. Since there’s not much soaking and no grinding involved, this is a quick snack that will keep people guessing as to what went into their vadai. If you want more vadai or snacks recipes, check out this list of quick and easy evening snacks recipes.
Also check out: potato poha or batata poha recipe.
Let’s start with 1 cup aval / poha
Soak it in about 1/2 cup water until soft – about 10 mins.
Meanwhile, prepare the other ingredients – 1 small chopped onion, 2 green chillies (adjust to taste), 1/2 tsp jeera, 1 tsp grated ginger, 1-2 tbsp besan / chickpea flour and 1-2 tbsp of rice flour
Mix these into the soaked aval along with salt (also add curry leaves and fresh coriander leaves if you have any handy – I only had curry leaves)
Flatten into small discs that are not too thick. While shaping, if the mixture is too thick, dip fingers into a bowl of water and try to shape. If the mixture is watery, add some besan or rice flour.
Deep fry until golden brown. Serve hot with chutney.
Or dunk them into some tomato rasam like we did!
Aval Vada Recipe
Makes 7-8 vada
Ingredients:
1 cup aval / poha
1 small onion, chopped
2 green chillies
1/2 tsp jeera
1tsp grated ginger
1-2 tbsp besan (use as required to shape vada)
1-2 tbsp rice flour
Curry leaves or coriander leaves, chopped
Salt to taste
Oil to deep fry
Instructions:
1.Soak aval in about 1/2 cup water for 10 mins, until soft.
2. Add the rest of the ingredients to this and mix well.
3. Shape into roughly 1/4″ thick discs. While shaping, if the mixture is too thick, dip fingers into a bowl of water and try to shape. If the mixture is watery, add some besan or rice flour.
4. Deep fry until golden brown and serve with chutney or dunk them into some tomato rasam.
The texture is more smoother and spongier than lentil vadai. We loved it, especially as rasam vadai. The added bonus is, its so quick to make (although I didn’t tell TH that or else he would ask for this every weekend!).
Wonderful idea very innovative will surely give it a try.
Yum..that looks so good Nags,our humble Aval has totally undergone a transformation.Great idea..shall def put into use..:)
Crispy vada looks awesome…yumm!!
Hey.. I too make this recipe.. looks soooo perfect and tempting.. as usual lovely clicks.. thanks for sharing!!
Looks delicious!!
Oh – and I love the little brown aval basket!
I'm sooooo making this soon – maybe this weekend for a special treat! Love the quick vada idea! And the last rasam vadai option is just taking it to the next level!
This is perfect. Never thought of it. Must try!
Nags,
This is a cool idea. I think its so easy to make it. Next time when we have to make vadai its going to be avil vadai. one ? I need to ask though, must we get a crunchy on the outside and soft on the inside. Can you please let me know what texture I have to look into?
I have the same problem, with cooking for 2 and also Poha tends to swell up so much that you find yourself with whole lot of aval than you need after soaking. Sometimes I freeze them in individual packs for next time! 😀
Great looking Vada for a snack, never thought of adding Aval to Vada, great idea, must try.