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Aval Masala Vadai
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Aval Vadai / Poha Vadai

A quick and easy Aval / Poha vadai that is perfect for evening snack with tea or coffee!
Prep Time10 minutes
Cook Time30 minutes
Soaking time20 minutes
Total Time1 hour
Course: Appetizer, Snack
Cuisine: Indian, South Indian
Diet: Vegan, Vegetarian
Servings: 20 Vadai
Calories: 56kcal


  • Deep pan
  • Stove


  • 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


  • 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!


Calories: 56kcal | Carbohydrates: 2g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 7mg | Fiber: 1g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg