Pori vadai recipe | murmura vada – Easy and instant pori vada recipe, no soaking no grinding required, recipe with full video and step by step instructions.
Recently I posted an Instant aval vadai recipe and it was a super hit recipe. As Navaratri is approaching, I thought I will post some easy snack recipes. Also, a few Sundal and sweet recipes are coming up in Jeyashris kitchen in the coming weeks.
Pori pakoda recipe I recently made for a cookery demo for London sath sangam. It was a super hit recipe among the viewers. A few days back, one of my good friends, shared with me Pori vadai recipe. That sounded more interesting than this pori pakoda. So I tried today and it turned out very crispy.
I made no onion no garlic version of this Pori vadai. You can add finely chopped onions if you are making it on non-fasting days. No need to soak for vada, just make this puffed rice vada for your guests this Navratri.
Check out
Pori vadai recipe
Instant Pori vadai recipe
Ingredients
- 3 cups pori | murmura
- ¼ cup besan | gram flour
- ¼ cup rice flour
- 2 green chili
- Few curry leaves
- Salt as needed
- ¼ cup finely chopped cabbage
- ¼ cup finely chopped carrot
- ¼ cup capsicum finely chopped
- 1 onion optional
Instructions
- Add 3 cups of pori | murmura in a wide bowl.
- Wash it nicely.
- Soak in water for 5 minutes.
- Squeeze and drain the water completely.
- Add finely chopped green chili and curry leaves. If you want you can little red chili powder too.
- Add ¼ cup besan | gram flour and ¼ cup rice flour to this.
- You can add ¼ cup of pottukadalai podi also instead of besan and rice flour.
- Now add finely chopped cabbage, carrot, and capsicum.
- You can add finely chopped coriander and mint leaves too.
- If you are making it on a non-fasting day, you can add finely chopped onions and omit these veggies too.
- Add salt and mix well.
- Sprinkle little water and mix well into a tight dough.
- Take a small portion and make lemon sized balls
- Flatten it nicely.
- Deep fry in oil in batches.
- Do now crowd the pan much.
- Cook on both sides.
- Take out once oil sound subsides.
- Drain in a kitchen towel.
- Repeat the same for the rest of the dough.
- Pori vadai is ready. You can serve this as it is or with tomato ketchup.
Notes
- Add 3 cups of pori | murmura in a wide bowl.
- Wash it nicely.
- Soak in water for 5 minutes.
- Squeeze and drain the water completely
- Add finely chopped green chili and curry leaves. If you want you can little red chili powder too.
- Add ¼ cup besan | gram flour and ¼ cup rice flour to this.
- You can add ¼ cup of pottukadalai podi also instead of besan and rice flour.
- Now add finely chopped cabbage, carrot, and capsicum.
- You can add finely chopped coriander and mint leaves too.
- If you are making it on a non-fasting day, you can add finely chopped onions and omit these veggies too.
- Add salt and mix well.
- Sprinkle little water and mix well into a tight dough.
- Take small portion and make lemon sized balls
- Flatten it nicely.
- Deep fry in oil in batches.
- Do now crowd the pan much.
- Cook on both sides.
- Take out once oil sound subsides.
- Drain in a kitchen towel.
- Repeat the same for the rest of the dough.
- Pori vadai is ready. You can serve this as it is or with tomato ketchup.
