Instant Aval Vadai Red Poha Vada Video Recipe

Instant Aval Vadai / Poha Vada is a Crispy, no grind, easy and perfect tea time snack or neivedhyam on festival days. Janmastami / Krisshna Jayanthi is a Hindu festival that celebrates the birth of Krishna. Each and every state has their own traditions to follow and i am happy in sharing his favorite dish on this special occasion. We make kolams and foot prints in front of house and in pooja room with rice batter (arisi maavu). Also dress up kids as Krishna or Radha and if it falls on weekdays sometimes our celebration continues that following weekend. On that special day we serve Krishna’s favorite dishes like butter, poha, and butter based snacks like murukku/chakli,

seedai, ladoo etc with flowers, fruits and milk. Recently I posted a quick Sweet Poha / Vella / Inippu aval and here i am with a savory snack using the same Red Poha. For more festival recipes do check HERE. Also stay tuned for more interesting recipes.

Video Tutorial

Instant Aval Vadai Preparation

• Soak aval in buttermilk (reserve 1/4 cup always and add if necessary) or thick yogurt plus water mixture for 20 minutes.
• Meanwhile get ready with other ingredients.
• Finely chop onion, ginger, coriander leaves and green chillis.
• After 20 minutes, gently mash the soaked poha with hands as shown in the video.
• Add rice flour, salt, green chilis and grated or chopped ginger to it.
• Mix them well, later add chopped onion and coriander leaves.
• Mix all together, adjust salt and the vada mixture has to be a non sticky consistency as shown in the video.
• If not adjust with more rice flour and refer NOTES section.
• Heat oil in the pan, when its hot, shape the vadas with hole in the center as shown and gently add 2-4 at a time.
• Flip both sides on and off and deep fry till they turn golden brown.
• Serve with chutney and tea or coffee.
• Here i served with peanut chutney and turmeric milk 🙂

Ingredients

Red Poha or Regular Poha – 1 Cup ( refer notes)
Thick Yogurt – 3/4 Cup Plus
Water – 3/4 Cup (or Buttermilk 1.5 Cups)
Chopped Onion – 1/3 Cup (optional & skip on festival/vrat days)
Grated Ginger – 1 Tbsp
Chopped Green Chili – 1 Tbsp
Rice Flour – 1/4 Cup
Chopped Coriander Leaves – 1/3 Cup (loosely packed)
Salt – 1 tsp or as Needed
Oil – As Needed

Notes

1. If using Regular white or thin Poha it takes just 10 minutes of soaking time.
2. After the soak if the poha looks gooey then squeeze the excess water out also squeeze the vada mixture anytime to bring it to right consistency.
3. Also you can fix the gooey vada mixture with more rice flour.
4. Adding onion is up to your choice during those festival days.

Aval Vadai Recipe Card

Print

Instant Aval Vadai

Prep Time

10 mins

Cook Time

10 mins

Soaking Time

20 mins

 

Learn to make instant aval

Course: Appetizer

Cuisine: Indian

Servings: 4

Author: Sangeetha Priya

Ingredients

• Red Poha or Regular Poha – 1 Cup refer notes
• Thick Yogurt – 3/4 Cup Plus
• Water – 3/4 Cup or Buttermilk 1.5 Cups
• Chopped Onion – 1/3 Cup
• Grated Ginger – 1 Tbsp
• Chopped Green Chili – 1 Tbsp
• Rice Flour – 1/4 Cup
• Chopped Coriander Leaves – 1/3 Cup loosely packed
• Salt – 1 tsp or as Needed
• Oil – As Needed

Instructions

1. Soak aval in buttermilk (reserve 1/4 cup always and add if necessaror thick yogurt plus water mixture for 20 minutes.
2. Meanwhile get ready with other ingredients.
3. Finely chop onion, ginger, coriander leaves and green chillis.
4. After 20 minutes, gently mash the soaked poha with hands as shown in the video.
5. Add rice flour, salt, green chilis and grated or chopped ginger to it.
6. Mix them well, later add chopped onion and coriander leaves.
7. Mix all together, adjust salt and the vada mixture has to be a non sticky consistency as shown in the video.
8. If not adjust with more rice flour and refer NOTES section.
9. Heat oil in the pan, when its hot, shape the vadas with hole in the center as shown and gently add 2-4 at a time.
10. Flip both sides on and off and deep fry till they turn golden brown.
11. Serve with chutney and tea or coffee.
12. Here i served with peanut chutney and turmeric milk 🙂

Recipe Notes

1. If using Regular white or thin Poha it takes just 10 minutes of soaking time.
2. After the soak if the poha looks gooey then squeeze the excess water out also squeeze the vada mixture anytime to bring it to right consistency.
3. Also you can fix the gooey vada mixture with more rice flour.
4. Adding onion is up to your choice during those festival days.