Poha Rava Vada is a fusion and modified version of simple vada. It is inclusive of two ingredients, rava+poha, both acting as main ingredients. It is a South Indian snack recipe.
Traditionally, in South Indian cuisine, medu vada is prepared with urad dal. You will find recipes for both rava vada and poha vada separately on the internet. We have just combined them both in this fusion recipe. It will be crispier and tastier.
Ingredients For Poha Rava Vada
The list of ingredients for the recipe is a bit long. But all of them are readily available, so you need not stress about it.
- Poha – Rice flakes or poha is one of the main ingredients here. It adds to the firmness of the vada and helps to shape it. Do not soak the poha. They get soft too quick, and your poha will not bind well if this happens.
- Rava – Another star of this recipe. The vada made with Rava or semolina is crispy to eat. But if overused, then your poha will get hard. Too much work for your teeth!
- Oil – We need Oil for both after mixing and deep frying the vada dough. Regular cooking oil will be okay to use.
- Milk – Generally, this recipe does not contain milk. But since we are using both semolina and rice flakes, it will help retain the required moisture. However, please do not use too much of it.
- Cumin & Black Sesame Seeds – Both will help in providing flavour. Cumin will have an earthy and yet slightly sweet flavour. It is preferable too. At the same time, black sesame seeds will give it a bit of nuttiness. You can use either one of them if you want.
- Coriander & Kasuri Methi – Kasuri Methi will add more aroma and some flavour as well. Coriander is not generally added to this recipe. However, it is entirely on you to add it or not.
- Ginger-Garlic Paste – More commonly, chopped ginger and garlic are included in the recipe. But we are using the paste instead. It is readily available in the market, and hence it makes your work a little easier. Either option is acceptable to opt.
- Spices – What is the fun of eating food without spices (unless it is a dessert)? Here we are adding green chilli paste and red chilli flakes for the spice. Generally, we don’t use red chilli flakes and use chopped green chillies. You can either add one or both of them as we did. Also, one can adjust the proportions as per taste.
- Desiccated Coconut – Coconut is an inevitable part of the cuisine in South India. Using it will add some crunchiness and lovely flavours of coconut.
- Green Garlic – Green garlic is to add more flavours. You can skip this ingredient if you want.
- All-Purpose Flour – This will help in making a dough out of it. Usually, in the original recipe, this ingredient is not added. Classic vada is actual in the batter, but here we are making dough.
Preparing Poha Rava Vada
First of all, wash the rice flakes using a sieve. Please do not put them in a deep vessel and pour water over it to drain the impurities. There is a high chance of the rice flakes turning too soggy. Instead, please put it in a sieve and over a bowl or vessel. Then wash it with water.
Now put them in a bowl. Add semolina and milk to it and mix well. Milk will help bind them. Let it rest for 30 minutes.
Then comes the turn of all the spices and ingredients. You have to drop all of them in the mixture and ix them. Please mix them using your hands, but using a processor will be okay. Add very little water to it, or the dough will be too soft to shape.
After that, you need to apply oil to your palms and roll them in the shape of vada. Using a deep vessel, fry them in the oil until they turn golden in colour. Remember to keep the flame on medium. Poha Rava Vada is ready to devour.
Tips For Poha Rava Vada
- If the vada needs to be fluffy, add a pinch of soda.
- The vada can be plain with just the salt. You can skip the other ingredients if you wish.
- Add a teaspoon of sugar if you like the combination.
- The thickness of the mixture should be in check. Too much thick mixture will make the vada hard, and the thin mix will be difficult to shape.
- Water measurement in this recipe depends on the thickness of the batter.
- If the curd has more water proportion, then avoid adding more water to the mixture.
- Make sure the mixture is lump-free.
- Cook them on medium flame and maintain the temperature throughout. However, the high flame will only cook from outside, and the low flame will take ages for them to cook. Besides, they would soak too much oil on low flame.