If you’re craving a crispy, flavorful snack that’s quick to make and irresistibly delicious, then you have to try Poha Vada! These golden, crunchy fritters are made with flattened rice (poha), spices, and herbs, delivering the perfect balance of texture and taste. Whether you're looking for a tasty tea-time treat or a unique appetizer to impress your guests, this recipe is a must-try. Plus, they’re super easy to whip up in just minutes—so let’s dive into this fantastic recipe!
Poha Vada is a beloved South Indian and Maharashtrian snack, enjoyed year-round but especially popular during the monsoon and winter seasons when crispy, deep-fried treats pair perfectly with a hot cup of chai. It is often made during festivals, special occasions, and family gatherings as an easy, crowd-pleasing dish. In Tamil Nadu, Aval Vadai is sometimes prepared during Krishna Jayanthi (Janmashtami) since poha (aval) is considered one of Lord Krishna’s favorite foods. Whether served as a festive delight or a cozy evening snack, these crunchy vadas never fail to impress!
This was inspired by my other Aval Vadai recipe on this site, and pairs well with this amazing Cocnut Chutney.
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Ingredients
Each ingredient in this recipe is carefully chosen to enhance the flavor, texture, and crispiness of the Aval Vadai. Poha (aval) serves as the base, offering a soft yet firm texture when soaked and mashed. Cumin seeds add a subtle earthy aroma, while green chilies and ginger provide a mild heat and freshness. Coriander and curry leaves lend an authentic South Indian touch with their vibrant flavors. Finely chopped onions add sweetness and crunch, while rice flour helps bind the mixture and contributes to a crispy outer layer. Finally, the vadas are deep-fried in hot oil to achieve their signature golden-brown, crunchy exterior.
- Poha (Aval)
- Jeera
- Green chili (finely chopped)
- Ginger (finely chopped)
- Coriander leaves (chopped)
- Curry leaves (chopped)
- Onion (finely chopped)
- Rice flour
- Yogurt
- Salt
- Oil (for deep frying)
See recipe card for quantities.
Instructions
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- Place the poha (aval) in a mixing bowl, rinse it thoroughly with water, then add fresh water and let it soak for about 15 minutes.
- After 15 minutes, strain the water using a strainer and transfer the poha (aval) to a mixing bowl
- Gently mash the soaked poha with your hands.
- Add jeera, finely chopped green chili, ginger, coriander leaves, curry leaves, finely chopped onion, rice flour, yogurt and salt and curd. Gently mix everything with the poha until it forms a dough-like consistency.
- Heat oil in a pan. To check if it's ready, drop a small portion of the dough into the oil—if it quickly floats to the surface, the oil is at the right temperature.
- Take a handful of dough, roll it into a ball, and gently flatten it into a vada shape. Create a hole in the center, then carefully drop it into the hot oil. Repeat this process and carefully drop 3-4 vadas into the oil, ensuring not to overcrowd the pan.
- Deep Fry the Vada over medium heat until golden brown. Gently flip the vada to ensure even cooking.
- Once the vadai becomes golden brown color, remove from flame and place it on a paper towel to drain excess oil. Repeat the same for rest of the vada batter. The yummy Medhu vada is ready to serve / ready for serving
Dietary Adaptations for Aval Vadai
- Gluten-Free Option – This recipe is naturally gluten-free as it uses rice flour instead of wheat-based ingredients. However, ensure all packaged ingredients (like rice flour) are certified gluten-free if you have sensitivities.
- Vegan-Friendly – Aval vadai is entirely plant-based, making it a great vegan snack. Just use oil suitable for vegan diets.
- Low-Oil Alternative – Instead of deep-frying, you can air-fry or pan-fry the vadas with minimal oil for a healthier version.
- Low-Spice Version – Reduce or omit green chilies for a milder taste, suitable for kids or those who prefer less spice.
Top Tip
- Use Thick Poha – Opt for thick poha instead of thin ones, as it holds shape better and prevents the vadas from turning soggy.
- Proper Soaking – Soak the poha just enough to soften it. Over-soaking can make the dough too mushy.
- Drain Well – After soaking, strain the poha thoroughly to remove excess water and achieve the right dough consistency.
- Crispier Vadas – Adding a little rice flour helps in making the vadas crispier. Adjust the quantity as needed.
- Balanced Spices – Finely chop green chilies, ginger, and onions for even distribution of flavors.
- Perfect Oil Temperature – Ensure the oil is moderately hot. Too hot can burn the vadas, and too cold can make them absorb excess oil.
- Shape with Wet Hands – Lightly grease or wet your hands while shaping the vadas to prevent sticking.
- Do Not Overcrowd – Fry in small batches to allow even cooking and maintain the oil temperature.
- Flip Gently – Flip the vadas carefully while frying to avoid breaking and ensure even crispiness.
- Serve Hot – Poha vadas taste best when served hot with coconut chutney or tomato ketchup.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Poha Vada:
Recipe Card
Instant Crispy Aval Vadai: A Delicious Poha Fritter Recipe
Equipments Needed
- 1 Heavy Bottomed Pan
Ingredients
- 2 cups Aval / Poha / Flattened Rice
- 1 teaspoon Jeera
- 1 nos Green Chili
- 1 teaspoon Ginger
- 3 tablespoon Chopped Coriander Leaves
- 1 sprig Curry leaves
- 1 teaspoon Salt adjust to your taste
- 1 nos Onion
- 2 cups Cooking Oil
- 3 tablespoon Rice Flour
- ½ cup Curd (Plain Yogurt)
Instructions
- Place the poha (aval) in a mixing bowl, rinse it thoroughly with water, then add fresh water and let it soak for about 15 minutes.2 cups Aval / Poha / Flattened Rice
- After 15 minutes, strain the water using a strainer and transfer the poha (aval) to a mixing bowl
- Gently mash the soaked poha with your hands.
- Add jeera, finely chopped green chili, ginger, coriander leaves, curry leaves, finely chopped onion, rice flour, yogurt and salt. Gently mix everything with the poha until it forms a dough-like consistency.1 teaspoon Jeera, 1 nos Green Chili, 1 teaspoon Ginger, 3 tablespoon Chopped Coriander Leaves, 1 sprig Curry leaves, 1 teaspoon Salt, 1 nos Onion, 3 tablespoon Rice Flour, ½ cup Curd (Plain Yogurt)
- Heat oil in a pan. To check if it's ready, drop a small portion of the dough into the oil—if it quickly floats to the surface, the oil is at the right temperature.2 cups Cooking Oil
- Take a handful of dough, roll it into a ball, and gently flatten it into a vada shape. Create a hole in the center, then carefully drop it into the hot oil. Repeat this process and carefully drop 3-4 vadas into the oil, ensuring not to overcrowd the pan.
- Deep Fry the Vada over medium heat until golden brown. Gently flip the vada to ensure even cooking.
- Once the vadai becomes golden brown color, remove from flame and place it on a paper towel to drain excess oil. Repeat the same for rest of the vada batter. The yummy Medhu vada is ready to serve / ready for serving
Video
Notes
Top Tips for Making Perfect Poha Vada
- Use Thick Poha – Opt for thick poha instead of thin ones, as it holds shape better and prevents the vadas from turning soggy.
- Proper Soaking – Soak the poha just enough to soften it. Over-soaking can make the dough too mushy.
- Drain Well – After soaking, strain the poha thoroughly to remove excess water and achieve the right dough consistency.
- Crispier Vadas – Adding a little rice flour helps in making the vadas crispier. Adjust the quantity as needed.
- Balanced Spices – Finely chop green chilies, ginger, and onions for even distribution of flavors.
- Perfect Oil Temperature – Ensure the oil is moderately hot. Too hot can burn the vadas, and too cold can make them absorb excess oil.
- Shape with Wet Hands – Lightly grease or wet your hands while shaping the vadas to prevent sticking.
- Do Not Overcrowd – Fry in small batches to allow even cooking and maintain the oil temperature.
- Flip Gently – Flip the vadas carefully while frying to avoid breaking and ensure even crispiness.
- Serve Hot – Poha vadas taste best when served hot with coconut chutney or tomato ketchup.
