Thursday, November 2, 2017

Aval Vada | அவல் வடை | Poha Vada | Flattened Rice Vada | Atukulu Vada

Check out more vada recipes which I have posted earlier :- 
Curd Vada - Thayir VadaParuppu Vada - Masala VadaPuli Vada - Tamarind Vada, Medhu Vada - Uraddal VadaKeerai Vada - Spinach VadaJavvarisi Vada - Sago Vada
Ingredients :-
 Aval*    1½ cup
 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 
 Salt to taste
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. 

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2). In a mixing bowl, add mashed boiled potatoes, chopped onions, green chili, minced ginger, curry leaves, coriander leaves, peanuts, salt and combine. Make equal sized balls and flatten it to make patties. 
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3). When the oil is hot, gently slice the patty one by one. Do not over crowd them. Fry it in batches. 
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4). Deep fry them till they are golden brown and crispy. Remove and drain them in a paper towel to remove excess oil. 
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Serve hot with a filter coffee or tea. The texture is more spongier than paruppu vadai. 

Notes :-

#* 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 UpmaVeggie Aval-Poha Upma

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