Pori vadai recipe | murmura vada – Easy and instant pori vada recipe, no soaking no grinding required, recipe with full video and step by step instructions.
Recently I posted an Instant aval vadai recipe and it was a super hit recipe. As Navaratri is approaching, I thought I will post some easy snack recipes. Also, a few Sundal and sweet recipes are coming up in Jeyashris kitchen in the coming weeks.
Pori pakoda recipe I recently made for a cookery demo for London sath sangam. It was a super hit recipe among the viewers. A few days back, one of my good friends, shared with me Pori vadai recipe. That sounded more interesting than this pori pakoda. So I tried today and it turned out very crispy.
I made no onion no garlic version of this Pori vadai. You can add finely chopped onions if you are making it on non-fasting days. No need to soak for vada, just make this puffed rice vada for your guests this Navratri.
Check out
- Mysore bonda
- Aval vadai
- Karamani vadai
- Keerai vadai recipe
- Pottukadalai vadai
Pori vadai recipe
- Add 3 cups of pori | murmura in a wide bowl.
- Wash it nicely.
- Soak in water for 5 minutes.
- Squeeze and drain the water completely
Add finely chopped green chili and curry leaves. If you want you can little red chili powder too.
Add ¼ cup besan | gram flour and ¼ cup rice flour to this.
You can add ¼ cup of pottukadalai podi also instead of besan and rice flour.
Now add finely chopped cabbage, carrot, and capsicum.
You can add finely chopped coriander and mint leaves too.
If you are making it on a non-fasting day, you can add finely chopped onions and omit these veggies too.
- Add salt and mix well.
- Sprinkle little water and mix well into a tight dough.
- Take small portion and make lemon sized balls
- Flatten it nicely.
- Deep fry in oil in batches.
- Do now crowd the pan much.
- Cook on both sides.
- Take out once oil sound subsides.
- Drain in a kitchen towel.
- Repeat the same for the rest of the dough.
- Pori vadai is ready. You can serve this as it is or with tomato ketchup.
Instant Pori vadai recipe
Ingredients
- 3 cups pori | murmura
- ¼ cup besan | gram flour
- ¼ cup rice flour
- 2 green chili
- Few curry leaves
- Salt as needed
- ¼ cup finely chopped cabbage
- ¼ cup finely chopped carrot
- ¼ cup capsicum finely chopped
- 1 onion optional
Instructions
- Add 3 cups of pori | murmura in a wide bowl.
- Wash it nicely.
- Soak in water for 5 minutes.
- Squeeze and drain the water completely.
- Add finely chopped green chili and curry leaves. If you want you can little red chili powder too.
- Add ¼ cup besan | gram flour and ¼ cup rice flour to this.
- You can add ¼ cup of pottukadalai podi also instead of besan and rice flour.
- Now add finely chopped cabbage, carrot, and capsicum.
- You can add finely chopped coriander and mint leaves too.
- If you are making it on a non-fasting day, you can add finely chopped onions and omit these veggies too.
- Add salt and mix well.
- Sprinkle little water and mix well into a tight dough.
- Take a small portion and make lemon sized balls
- Flatten it nicely.
- Deep fry in oil in batches.
- Do now crowd the pan much.
- Cook on both sides.
- Take out once oil sound subsides.
- Drain in a kitchen towel.
- Repeat the same for the rest of the dough.
- Pori vadai is ready. You can serve this as it is or with tomato ketchup.
