Tuesday, 16 October 2012

Poha Vada




Guess by now you must have figured out that I try out my dishes with lesser than usual or no fat at all. Continuing with the trend, this time it was the poha cutlet/vada. Not that I am a big fan of vadas but the quest to experiment lead me to try this out as the main ingredient. Poha/aval/flatten rice as such makes the constituent for good upuma and aval nanachathu and of course vada in the deep fry fashion which is always a winner. But ever tried out the baked or shallow fried version. They are just yum in their own way. Let's see how.

Ingredients
Poha - 1 cup
Besan/Chickpea flour/Kadla Maavu - 1/4 to 1/2 cup
Chillies - 2-3 nos finely chopped
Ginger   - 2 tsps finely chopped
Onion    - 1 small finely chopped
Coriander - 1/4 cup finely chopped
Curry Leaves - optional - 1 sprig
Garam Masala - 1 tsp
Salt - to taste
Water - if needed just enough to bind the mix together
Oil - to brush

My way of making
1. Wash the Poha and soak for about 10 minutes.
2. To this add the chickpea flour and the remaining of the ingredients.
3. Add just enough water probably around 3-4 tsps since poha is already soaked and would not require much water. If the mix is loose add some more besan to it.
4. Set aside for 5 minutes.
5. Pinch out small balls from the dough and flatten them in between your palms. In case it turns out sticky oil your palms and repeat the same.
6. When the tava/griddle is hot enough, brush some oil and assemble the flattened vadas. See to that they are uniformly cooked all over. Turn over when one side is cooked.
7. Tada! they are done. Relish them hot with chutney or sauce.

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