Aval vadai | Poha vadai recipe

Aval vadai | Poha vadai recipe, a simple and easy no grinding crispy vadai recipe , with full video and step by step instructions.

Aval vadai recipe is a super easy vadai recipe, which you can prepare with very minimum ingredients at home. You can make this vadais, when you have sudden guests at home. I made this as a no onion no garlic version.

This vadai is made with 2 main ingredients, poha | aval, and curd. Aval vadai stays crisp for a few hours after frying. Usually, we soak urad dal or chana dal for making vadai which needs advanced planning.

This is an instant poha vadai similar to the pottukadalai vadai I shared a few months back. This is a perfect teatime snack and a party starter too.

Check out our interesting Vadai recipes – Cauliflower vadai, Instant pottukadalai vadai, Aval pakoda, Kurunai vadai, Keerai vadai and many more.

Aval vadai recipe

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5 from 1 vote

Poha vadai recipe

Easy and instant poha vadai | aval vadai recipe

Course Snack

Cuisine Indian

Keyword no onion garlic recipes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Soaking time 10 minutes minutes

Total Time 50 minutes minutes

Servings 10 Vadais

Author Jeyashri suresh

Ingredients

• 1 cup thick poha
• ¼ cup yogurt | curd
• 2 green chili
• 1 small piece of ginger
• 3 tbsp rice flour
• Curry leaves few
• Coriander leaves few
• ¼ cup grated carrot
• Oil for deep frying
• Salt as needed

Instructions

• Wash the poha | aval and drain the water in a strainer.
• Transfer it to a bowl.
• Add ¼ cup of curd and mix it well.
• Let this sit for 15 mins, cover, and close it.
• Open and mash it nicely using a spoon
• Add 1 tbsp ginger-green chili paste, finely chopped coriander leaves, curry leaves, and grated carrot.
• If you want to add onions, finely chop and add the onions and add now.
• Now add the rice flour and necessary salt.
• If needed sprinkle 1-2 tbsp water and make a tight dough.
• Grease your hands and take a small portion of dough.
• Flatten to make the shape of vadai.
• Heat oil for deep frying.
• Keep the flame in medium and carefully drop the flattened vadais in batches.
• Deep fry the vadais till golden brown.
• Take out the vadais from the oil and drain excess oil in a kitchen towel.
• Repeat the same for the remaining dough.

Video

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Notes

1.You can add besan instead of rice flour, but besan makes the vadai softer.

2. Do not soak the aval in curd for more time than mentioned, it will make the dough dry.

3. Aval vadais stay crisp even after few hours.

• Wash the poha | aval and drain the water in a strainer.
• Mash it well.

• Transfer it to a bowl.
• Add ¼ cup of curd and mix it well.
• Let this sit for 15 mins, cover and close it.

• Open and mash it nicely using a spoon
• Add 1 tbsp ginger-green chili paste, finely chopped coriander leaves, curry leaves, and grated carrot.
• If you want to add onions, finely chop and add the onions and add now.
• Now add the rice flour and necessary salt.
• If needed sprinkle 1-2  tbsp water and make a tight dough.

• Grease your hands and take a small portion of dough.
• Flatten to make the shape of vadai.

• Heat oil for deep frying.
• Keep the flame in medium and carefully drop the flattened vadais in batches.

• Deep fry the vadais till golden brown.
• Take out the vadais from the oil and drain excess oil in a kitchen towel.

• Repeat the same for the rest of the dough.