The Indian Puffed rice is also known as “murmura”, “mamra”, “Pori”… Has an ancient origin. “Madhulaja” was a common dish consumed in earlier times where the puffed rice was mixed with honey. The most commonly eaten form today is the bhel, a popular snack and street food that has several regional variations.
Featured here is a delicious, crisp snack… Masala vada… Using a combination of puffed rice and rice flakes. A quick to prepare recipe that will appease a rainy day craving any time.
Ingredients of Aval-Pori Masala Vadai Recipe:
- Puffed rice/Pori 1 cup
- Rice flakes/Aval 1 cup
- Onions 1 medium finely chopped
- Green chilly 3 finely chopped
- Curry leaves few
- Coriander leaves finely chopped handful
- Turmeric powder 1 tsp
- Chilly powder 2 tsp
- Asafoetida 1/4tsp
- Fennel seeds/saunf/sombu 1 tsp
- Salt as required
- Oil for frying
Preparation Method:
- Wash and soak the puffed rice and rice flakes together.
- Allow soaking for 10 minutes.
- Drain the water.
- Mash the mixture well till it forms a cohesive mass.
- Add all the spices and required salt.
- Mix well and make into small balls.
- Grease your palms and flatten them into vadas.
- Deep fry in oil.
- Remove when partially cooked and allow to cool.
- Refry the cooled vadas till golden brown.
NOTE: You can add 4 cloves of crushed garlic… Optional
On adding the vada, allow the outer crust to firm up before turning it with a ladle
