I really wish to write a lengthy intro for this post, but with just half an hour for the day to officially end, I have no choice but to go straight to the recipe..

This is a crunchy snack that I made a few days back. It was so crunchy that the kids kept asking for more and even I could not stop with just one!!

Aval / pressed rice / poha is a used to make this crunchy tea time snack which goes to Blogging Marathon #54,Week 1, Day 2 , with the theme Deep fried love…

 I used:

Red rice flakes-1 cup
Besan-2 tablespoons
Onion-1, finely chopped
Curry leaves- a few , chopped
Cumin seeds- 1 teaspoon
Salt to taste
Oil – to deep fry

Wash the poha, drain . Add a little water mix and set aside for a few minutes. I let it stand for 15 minutes.By then the poha was soft.

Add the remaining ingredients[except the oil] and mix well. When you take a portion of the dough and press it with your fingers, it must hold the shape. Else add a little water.

Now take a small portion of the dough and roll it. Press it lightly and arrange them on a plate. Heat oil in a pan for deep frying and once the oil is hot, gently drop the vadas and deep fry till golden brown.Once done, drain with a slotted ladle.

Serve a snack with a cup of tea / coffee…

  • I used red rice flakes. You can use the regular one too.
  • The soaked poha should be soft to touch and you should be able to mash a few between your fingers.
  • Once the oil is hot, lower the flame and fry. Else it will cooked on the out side faster than on the inside.
  • First try frying one piece. If it holds its shape, add a few more pieces in the next batch.If the vada separates in oil, add a few spoons of oil to the dough mix and then try again.
  • Instead of onion, grated coconut can be used.
  •  Saunf can be used instead of cumin seeds.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#54

Bon Appetit…

13 thoughts on “Aval Vadai | Poha Fritters”

  1. Delicious and crunchy snack to go with the evening beverage. This was one of the snacks I used to make in my early days of cooking and your post reminded me that I haven't made it in years.

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