POHA - 1 CUP THICK
firstly, in a large bowl place a sieve and rinse 1 cup poha
RAVA - HALF CUP
transfer the rinsed poha to a large bowl and add ½ cup rava
BUTTERMILK - 1 CUP
also, add ½ tsp salt, 1 cup buttermilk and mix well.
REST - 20 MINUTES
rest for 20 minutes or until the poha and rava absorbs buttermilk
after 20 minutes, the poha and rava have softened well.
SESAME - 1 TBSP
now add 1 chilli, 1 tsp ginger paste, ½ tsp chilli flakes, 1 tbsp sesame, few curry leaves, 2 tbsp coriander, 2 tbsp coconut and 1 tsp cumin
SQUEEZE & MIX
squeeze and mix well making sure everything is well combined
RICE FLOUR - HALF CUP
further, add ¼ cup rice flour and mix forming a soft dough.
grease hands with oil and pinch a ball sized dough.
flatten slightly and make a hole in the centre
DEEP FRY - HOT OIL
deep fry in hot oil, keeping the flame on medium
stir occasionally, and fry on medium flame until the vada turns golden and crisp
drain off the vada on kitchen paper to remove excess oil.
READY TO EAT
finally, enjoy buttermilk vada with chutney or tomato sauce