This delicious Aval vadai is the best snack to make on a cold rainy afternoon. This instant Aval / poha vadai does not need any soaking or advance planning and can be made right away.
Next on my aval/poha dishes comes a savory snack. This vadai made with aval was so crisp and remained crisp even after a while. This makes it a perfect choice as a starter/appetizer for parties.
These Aval Vadai – Aval Masala Vadai – Poha Vadai are a good change from the regular masala vadai or paruppu vadai and need no soaking of the dals or any advance preparations. So if you are looking for something crisp and hot to eat, this would be a perfect choice.
When making the first batch I was a little concerned about the texture after seeing that the vadais were not browning. Then when tasted some the texture was perfectly crispy.
So do not look for the golden brown color we get in regular vadais. This vadai would be a little lighter in color but that does not compromise the texture or the flavor.
I was going to add regular onions to make it as masala vadai, but then my eye fell on the spring onions that I had. So for a little color and different flavor, I added spring onions. If you don’t have spring onions, just use regular onions.
Ingredients to make Aval Vadai – makes about 20 vadai
- Aval / Poha – 1 cup (I used a medium-thick variety)
- Spring onions – ½ cup (chopped with the greens)
- Rice flour – 2-3 tablespoon (more or less to make tight dough)
- Green chilies – 3 (finely chopped)
- Ginger – 1 teaspoon (finely grated)
- Fennel seeds – 1 tsp
- Salt – to taste
- Oil – for deep frying
Procedure to make Aval vadai –
- Wash the aval well under running water a couple of times and drain. Sprinkle a little water about (¼ cup) over the aval and let it soak for about 15 minutes. The aval should become quite soft and mushy. If the aval appears dry, sprinkle some more aval and mix. Let it soak for 10 more minutes. The aval should mash easily when pressed between fingers and also should hold the shape when you squeeze it with your palm.
- Now add the rice flour and the rest of the ingredients, except oil, and mix well. If your dough appears dry, then sprinkle a few more teaspoons of water and mix. If the dough appears to be moist and does not hold shape, then add a couple more teaspoons of rice flour.
- Make small patties with the dough and keep it aside. I found that making patties with wet hands worked quite well.
- Heat oil in a deep pan and once the oil heats up, slide 4 or 5 patties into the oil. Let it cook on both sides until light brown and appear cooked. Drain it on a paper towel-lined dish. Remember that this vadai would not become deep brown.
- Serve hot poha vadai with ketchup or any chutney!
My Other Vadai Recipes -
Moong Dal Vadai / Payatham paruppu vadai
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Recipe
Aval Vadai / Poha Vadai
Equipment
- Deep pan
- Stove
Ingredients
- 1 cup Aval / Poha I used medium thick variety
- ½ cup Spring onions chopped with the greens
- 2 -3 tablespoon Rice flour more or less to make tight dough
- 3 Green chilies finely chopped
- 1 teaspoon Ginger finely grated
- 1 teaspoon Fennel seeds
- to taste Salt
- for deep frying Oil
Instructions
- Wash the aval well under running water for couple of times and drain. Sprinkle a little water about (¼ cup) over the aval and let it soak for about 15 minutes. The aval should become quite soft and mushy. If the aval appears dry, sprinkle some more aval and mix. Let it soak for 10 more minutes. The aval should mash easily when pressed between fingers and also should hold the shape when you squeeze it with your palm.
- Now add the rice flour and the rest of the ingredients, except oil and mix well. If your dough appears dry, then sprinkle few more teaspoons of water and mix. If the dough appears to be moist and does not hold shape, then add couple of more teaspoons of rice flour.
- Make small patties with the dough and keep it aside. I found that making patties with wet hands worked quite well.
- Heat oil in deep pan and once the oil heats up, slide 4 or 5 patties into the oil. Let it cook on both sides until light brown and appears cooked. Drain it on paper towel lined dish. Remember that this vadai would not become deep brown.
- Serve hot with ketchup or any chutney!
Meenakshi Suresh says
Hi Sandhiya nice recipe tx a lot
Sandhya Ramakrishnan says
Thanks!
Sunny Maxwell says
Hi Sandhya
So nice to meet you ....I found you via a Vegan/Vegetarian fb group.
I am amazed at the wonderful repertoire of recipes that you have ....what an amazing cook you are!
I guess you are originally from India .....I have only visited South India and absolutely love the veg food especially Dosa and Idli ...I will enjoy going through all your great recipes and I am going to recommend friends to visit your site.
Best wishes to you and your family
Sunny Maxwell ....Brisbane Queensland Australia