firstly, in a large bowl place a sieve and rinse 1 cup poha.
transfer the rinsed poha to a large bowl and add ½ cup rava.
also, add ½ tsp salt, 1 cup buttermilk and mix well.
rest for 20 minutes or until the poha and rava absorbs buttermilk.
after 20 minutes, the poha and rava have softened well.
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 and mix well making sure everything is well combined.
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 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.
finally, enjoy buttermilk vada with chutney or tomato sauce.