For the second day of veggies sneaked in for kids, I have one more vada recipe. Today’s vada is made with aval / poha / flattened rice. And the veggie I sneaked in for my daughter and her friend is radish. My daughter loves radish in sambar, but she doesn’t like it in other recipes because of its pungent smell. So I wanted to make a dish using radish. We get two varieties of poha here, one is the thin one and the other is the thick one. When the thin variety is good for chivda and upma, the thick variety is good for vadas. For the thin variety, there is no soaking time. You wash the poha in a sieve. That water itself is enough to hydrate the poha. But thick aval needs soaking. Drain water and let it rest for a few minutes so that they are nice and dry without being soggy.
As with the yesterday’s Beets Vadai, I didn’t deep fry today also. I used my paniyaram pan to fry the vadas with very less oil. But if you don’t mind deep frying then prepare the dough and deep fry the vadas. They would be more tasty. To spice up the vadas, I used the green chutney which we use for chats. It is a wonderful flavour and helps you in masking the strong radish flavour. When I served the vadas with ketchup, both the goirls loved them and finished off the batch in minutes. And during evening, I revealed about the radish and both of them were surprised to hear that because they didn’t have any idea about radish being in there. I think it was my success! Yay!
Makes 10 Vadas
Thick Poha / Flattened Rice – 1 cup
Radish – 1
Semolina / Sooji/ Rava – 2 tbs
Green Chutney – 2 tbs
Salt – to taste
Soak poha in water for 15 minutes.
Drain water and set it aside.
Peel and grate radish, slice onions and keep them ready.
In a mixer grinder, grind poha into a coarse paste. Do not add water.
Now transfer poha to a bowl and add semolina, salt, radish and green chutney.
Mix it to make a thick dough.
Pinch it into small balls and set aside.
Heat a paniyaram pan, add oil in the moulds and fry the aval vadais in in until it is browned all around. Cook on medium flame so that the inside also gets cooked.
Alternately you can deep fry the vadas until golden.
Serve the vadas hot with ketchup.