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

  • Wash the poha | aval and drain the water in a strainer.
  • Mash it well.
Aval vadai - 1
  • Transfer it to a bowl.
  • Add ¼ cup of curd and mix it well.
  • Let this sit for 15 mins, cover and close it.
Aval vadai - 2

  • 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.

Aval vadai - 3

  • 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.

Aval vadai recipe - 4
  • Repeat the same for the rest of the dough.
Aval vadai - 5 Aval vadai - 6

Poha vadai recipe

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

Notes