Aval / Poha / Flattened Rice Vadai - Quick Vada Recipe - Step by Step

When my family visited in February, amma brought me a huge sack of aval (poha or flattened rice). Well maybe not a huge sack but for someone who cooks for two, it definitely seemed that way. We didn't have any when they were here so I was stuck with a whole lot of aval and a guy who doesn't like aval nanachathu. So what's a girl to do except resort to snack-making and deep frying? 

So here's how you can make a pretty quick avai vadai. Since there's not much soaking and no grinding involved, this is a quick snack that will keep people guessing as to what went into their vada!

Let's start with 1 cup aval / poha

        Soak it in about 1/2 cup water until soft - about 10 mins. 

Meanwhile, prepare the other ingredients - 1 small chopped onion, 2 green chillies (adjust to taste), 1/2 tsp jeera, 1 tsp grated ginger, 1-2 tbsp besan / chickpea flour and 1-2 tbsp of rice flour

Mix these into the soaked aval along with salt (also add curry leaves and fresh coriander leaves if you have any handy - I only had curry leaves)

Flatten into small discs that are not too thick. While shaping, if the mixture is too thick, dip fingers into a bowl of water and try to shape. If the mixture is watery, add some besan or rice flour. 

         Deep fry until golden brown. Serve hot with chutney.

       Or dunk them into some tomato rasam like we did! 

Aval Vada Recipe

Makes 7-8 vada

Ingredients:

1 cup aval / poha

1 small onion, chopped

2 green chillies

1/2 tsp jeera

1tsp grated ginger

1-2 tbsp besan (use as required to shape vada)

1-2 tbsp rice flour 

Curry leaves or coriander leaves, chopped

Salt to taste

Oil to deep fry

How I Made It:

1.Soak aval in about 1/2 cup water for 10 mins, until soft. 

2. Add the rest of the ingredients to this and mix well. 

3. Shape into roughly 1/4" thick discs. While shaping, if the mixture is too thick, dip fingers into a bowl of water and try to shape. If the mixture is watery, add some besan or rice flour. 

4. Deep fry until golden brown and serve with chutney or dunk them into some tomato rasam. 

The texture is more smoother and spongier than lentil vadai. We loved it, especially as rasam vadai. The added bonus is, its so quick to make (although I didn't tell TH that or else he would ask for this every weekend!). 

Back with a Simple Snack - Aval Nanachathu

I have been away for such a long time that its been a struggle to get up, stretch my body and get back in here. But that's exactly what I did. I am starting with baby steps though :)

This is probably the simplest and one of the healthiest snacks you can make and most kids would love it. I know I did, though I always insisted that it be sweeter.



Flattened rice is a dehusked rice which is flattened into flat light dry flakes. These flakes of rice swell when it absorbs water,milk or any other liquids whether hot or cold. The thicknesses of these flakes vary between almost translucently thin to nearly four times thicker than a normal rice grain - Wikipedia.

The ones that I have used here are of the more translucent kind. Its actually flattened basmati rice and predictably, more expensive than the brown or normal white variety. It was a bit chewy and did not get soggy at all.

Flattened Rice (aval/poha) With Coconut and Jaggery

What I Used:

Serves 4

Flattened rice - 5 cups
Coconut - 1 cup
Grated jaggery - 2 cups (or to taste - I like it sweeter)
Milk (I used it at room temperature) - 2 cups
Cardamom (optional) - 2, powdered

How I Made It:

1. Mix the flattened rice with the jaggery until it has blended well. Now mix in the coconut.

2. Add the milk a few spoonfuls at a time and mix well. Using your hands yields best results :)

3. Finally, mix in the cardamom.

If you like it a bit soggy and soft, use warm milk and leave aside for 10-15 mins before serving. This is an easily digestible, healthy snack and can be made in no time. Of course, the addition of coconut makes it extra special for hardcore Kerala food lovers like me :)

I am sending this easy snack to this month's AFAM - Coconut hosted by the talented and lovely Suganya of Tasty Palettes. I continue to be in awe of her photography skills - she makes food look so pretty.