POHA - 1 CUP THICK

firstly, in a large bowl place a sieve and rinse 1 cup poha

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RAVA - HALF CUP

transfer the rinsed poha to a large bowl and add ½ cup rava

2

BUTTERMILK - 1 CUP

also, add ½ tsp salt, 1 cup buttermilk and mix well.

3

REST - 20 MINUTES

rest for 20 minutes or until the poha and rava absorbs buttermilk

4

SOAKED WELL

after 20 minutes, the poha and rava have softened well.

5

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

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SQUEEZE & MIX

squeeze and mix well making sure everything is well combined

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RICE FLOUR - HALF CUP

further, add ¼ cup rice flour and mix forming a soft dough.

8

BALL SIZED

grease hands with oil and pinch a ball sized dough.

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MAKE HOLE

flatten slightly and make a hole in the centre

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DEEP FRY - HOT OIL

deep fry in hot oil, keeping the flame on medium

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STIR OCCASIONALLY

stir occasionally, and fry on medium flame until the vada turns golden and crisp

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DRAIN OFF

drain off the vada on kitchen paper to remove excess oil.

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READY TO EAT

finally, enjoy buttermilk vada with chutney or tomato sauce

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