Curd Vada - Thayir Vada, Paruppu Vada - Masala Vada, Puli Vada - Tamarind Vada, Medhu Vada - Uraddal Vada, Keerai Vada - Spinach Vada, Javvarisi Vada - Sago Vada
|Boiled Potatoes||2 medium size|
|Onion (finely chopped)||1|
|Ginger (minced)||small piece|
|Green chillies (finely chopped)||4|
|Peanuts (Coarsely powdered )||few|
|Curry leaves||few ¼ tsp|
|Coriander leaves||few ¾ tsp|
1). Heat oil in a pan for deep frying. Wash the flattened rice thoroughly, and add water just above the level of flattened rice and set it aside for 10 minutes. After 10 minutes, squeeze out excess water from soaked flattened rice. Mash the boiled potatoes without any lumps.
#* Thick variety aval needs soaking for 10 minutes. if its thin aval, wash and use immediately.
# Do not miss minced ginger, it adds a punch to the vada.
# If the mixture is watery, add some besan or rice flour.
Check out more Aval recipes which I have posted earlier :-
Aval Payasam - Poha Payasam, Aval-Poha Ladoo, Sweet Aval-Poha, Aval Vada - Poha Vada, Tomato Aval-Poha Upma, Veggie Aval-Poha Upma
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